(Click thumbnail for a larger image)Pasta primavera celebrates the coming of spring, though it is enjoyable all year round. There are as many versions as there are cooks. Add or subtract ingredients to suit your taste.
1lb pasta: penne rigati, fusilli, rotini or a combination 1 can condensed chicken broth
1 cup each: green beans, green peas, zucchini and yellow squash, red and green peppers,red onion and scallions ½ cup extra virgin olive oil salt and pepper to taste
Bring 6qt salted water to boil in an 8qt pot. Add pasta and cook till almost done. Drain well. While pasta cooks bring broth to boil in a 2qt saucepan. Add green beans cut into 1in pieces. When broth returns to a boil add peas. (If frozen peas are used, add them last with the chopped scallions.) Next add diced squashes, then diced peppers and coarse-chopped red onion. Add scallions last (and frozen peas, if used), along with fresh herbs such as parsley, mint, basil, oregano and thyme, if desired.Combine pasta and vegetables in a large serving bowl. Pour in olive oil and stir. Immediately set bowl in a sink filled with ice water. Stir until contents cool. Serve slightly chilled. This dish covered will keep for a few days in the refrigerator. It is good at any time.