Sicilian Culture: The Food: Pasta Primavera (Pasta with Vegetables, Garlic & Olive Oil)

The Food: Pasta Primavera

Pasta with Vegetables, Garlic & Olive Oil

INGREDIENTS (Serves 1-2)
Pasta of Your Choice
Fresh Broccoli
Extra Virgin Olive Oil
Fresh Garlic
1/4 Fresh Lemon Wedge
5 Fresh White Button Mushrooms
1/4 Red Onion
Salt & Pepper to Taste
Grated Cheese (Optional)
Primavera means "Spring" as in the season in Italian. The dish "pasta primavera" can vary from region to region or even from restaurant to restaurant. This is my version. The whole idea is to keep it light, and to include only fresh vegetables (no meat) and it is basically an extention of the cavatelli e broccoli recipe. The only difference here is that the lemon plays a key role over the garlic and olive oil, since it is lighter and more "spring like".
Boil your water for the pasta. Wash your broccoli and cut/slice off the hard bottom and then again into bite-sized pieces. In a pot heat some olive oil on the lowest flame/heat you can. Half and quarter the red onion and add it to a sauce pan of olive oil. Crush 3 cloves of garlic and add to the olive oil, heat for a few minutes. Add in your mushrooms and broccoli and continue to slowly cook. Shake the pot with the top on every 5-10 minutes coat all the ingredients. You may need to add more olive oil ad you go along, but remember you are not frying the broccoli in the olive oil, rather, slowly steam/cooking it. Add in the juice of 1/4 fresh lemon, salt and pepper to desired taste.
When your pasta water comes to a full rolling boil, add your pasta and cook according to directions on the box (usually 6-12 minutes depending on the shape and brand of pasta you use). In any case, make sure you cook it al dente (firm, not mushy and not raw).
Add a final drizzle of olive oil (if desired) and add your pasta to the pot along with a tiny bit of the pasta water. Serve hot or at room temperature.
Wine Notes: A nice Chardonnay works well with this dish, keep it light but satisfying!

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