Primavera means “spring” in Italian. Pasta Primavera is a wonderfully colorful, light, and healthy meal filled with springtime vegetables. Almost any vegetable will go well in this dish. Consider adding English peas, sugar snap peas, spinach, asparagus, or other seasonal vegetables. Any type of squash or bell pepper is tasty as well. It doesn’t matter whether your artichoke hearts are frozen or packed in water or oil, but remember that the oil from marinated artichokes will add a powerful punch. If you like heat, 1/4 to 1/2 teaspoon red pepper flakes can give this dish more of a kick. If there is still liquid in the bottom when the pot comes out of the oven, let it sit with the lid off for a few minutes, which will release some steam and allow the absorption of more of the liquid. Spoon any remaining liquid over each serving as a sauce.
Recipe information
Yield
serves 2
Ingredients
2
1
3 to 5
1
8 to 10
8 to 12
1
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Spread the pasta in the bottom of the pot.
Step 4
Drain the tomatoes, reserving 2/3 cup liquid. (Add water if needed to make 2/3 cup.) Add the onion, garlic, and the olive oil to the tomato liquid and pour it into the pot. Stir to coat the pasta evenly and make an even layer.
Step 5
Add layers of the artichokes, mushrooms, zucchini, and carrot, periodically sprinkling with basil, oregano, salt, and pepper.
Step 6
Pour the can of tomatoes over all and finish with a final sprinkle of spices.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 321
Step 9
Protein: 12g
Step 10
Carbohydrates: 62g
Step 11
Fat: 2g
Step 12
Cholesterol: 0
Step 13
Sodium: 655mg
Step 14
Fiber: 9g