Cherry & Dennis Recipes
Italian Pasta Primavera
意式雜菜意粉
Recipe overview
Pasta primavera combines zucchini, bell pepper, broccoli and cherry tomatoes with garlic, lemon and a little parmesan. It is bright, practical and cream-free.
01
Ingredients
Main ingredients
- 350 g pasta
- 1 piece zucchini
- 1 piece bell pepper
- 250 g broccoli
- 250 g Cherry tomatoes
- 3 clove garlic
- 1 piece lemons
- 50 g Parmesan
- 2 tbsp parsley
Seasoning
- 3 tbsp cooking oil
- 1 tsp salt
- 1 tsp Black pepper
Sauce
- 120 ml water
02
Tools
- knife
- cutting board
- pot
- frying pan
- colander
- wooden spoon
- tongs
- measuring cup
- measuring spoons
- timer
- serving bowl
03
Steps
Step 1
Cut vegetables
Cut zucchini into half-moons, pepper into strips and broccoli into small florets.
Step 2
Prepare aromatics
Finely chop garlic and parsley, then halve the lemon.
Step 3
Boil salted water
Bring a large pot of water with half the salt to a rolling boil.
Step 4
Cook the pasta
Boil the pasta for nine minutes so it stays firm.
Step 5
Blanch broccoli
Add broccoli to the pasta pot for the final two minutes.
Step 6
Reserve and drain
Reserve 120 ml pasta water, then drain pasta and broccoli.
Step 7
Sauté zucchini and pepper
Heat oil and sauté zucchini and pepper over medium heat for four minutes.
Step 8
Blister tomatoes
Add cherry tomatoes and cook three minutes until skins begin to split.
Step 9
Add garlic
Stir in garlic and cook for one minute until fragrant.
Step 10
Toss pasta and vegetables
Add pasta, broccoli and half the pasta water; toss for two minutes.
Step 11
Finish lemon and parmesan
Off heat, add lemon juice, parmesan and pepper; loosen with the remaining half of the pasta water if needed.
Step 12
Garnish and serve
Taste, add the remaining half of the salt as needed, scatter parsley and serve hot.
Common mistakes
- Starting the heat before mise en place is complete can cause uneven doneness.
- Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
