Spring pasta dishes are light and feature seasonal vegetables. Sauces are typically vegetarian and light, such as lemony or pesto. Popular ingredients include mushrooms, asparagus, and Swiss chard. Pasta Primavera is a favorite dish.
The spring pasta dishes consist of crisp, fresh vegetables and various types of pasta. These can range from barley to penne noodles. Any pasta dish with spring in mind should be light, vibrant, and easy on both the stomach and the eyes.
The idea behind the spring pasta meal is to create a healthy and filling lunch or dinner that highlights seasonal vegetables without causing an overfull stomach. Rather than the main course, the pasta itself is considered an accompaniment to the vegetables used. Pasta can be made into a heartier dish by making a pasta salad with thicker dressings.
The sauces used in spring first courses are not heavy or meaty. They might contain light proteins, such as tuna or chicken, but are typically vegetarian dishes. Light lemony sauces, vinaigrette and other subtle dressings are most commonly used on spring entrees. Sometimes light pesto sauces are also applied to these pastas.
A simple pasta dish can be seasoned with a little olive oil and sea salt, with just a small amount of butter. Including eggs in the preparation can help the sauce adhere to the pasta, as well as provide additional flavor. Chopped herbs can be added to taste.
Thin noodles are often used in spring meals. Angel hair and spaghetti tagliatelle are some of the favorite choices, as are thin egg noodles. Fettucini also work well in pasta di primavera, provided they aren’t covered in a thick cream sauce.
Some of the favorite ingredients used in spring pasta recipes are mushrooms and asparagus. Onions are popular inclusions, as are sugar peas. Fresh parsley is also often included. Other fresh spring pasta herbs might include chives and dill, as well as pepper and salt to taste.
Instead of traditional iceberg lettuce, escarole is often used in creating spring salads and pastas. Fresh spinach can also be tossed into the pasta. Another popular green used in spring dishes is Swiss chard. Chopped avocado can be implemented for additional greenery and flavor.
Pasta Primavera is a very popular spring pasta meal. Zucchini and other squash can be prepared in these pastes, as well as broccoli florets and plum tomatoes. Tasty elements of crunch or softness, from pine nuts to broad beans, are often included, though many of the spring greens, such as radishes, can also provide a crunchy texture and flavor. Fresh cheeses can also be grated over spring pastas, although these shouldn’t make them heavy.
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