This year, we had a terribly cold and rainy primavera (spring in Italian) here in Tuscany, so our corzetti pasta primavera should actually be called corzetti pasta estate – we are such big fans of pasta recipes bursting with fresh vegetables that we just don’t care that much about names! In the last few weeks, we have been using different combinations of eggplant, zucchini, cherry tomatoes and other vegetables from the garden and we have been loving the result. If you’re lucky to live in a place where artichokes, asparagus and fava beans are still available, do not hesitate to integrate them in your pasta primavera.
Corzetti Pasta Primavera
2 small zucchini, diced
1 eggplant, diced
10 cherry tomatoes, halved
1 buffalo mozzarella
Parmigiano Reggiano cheese, grated
extra virgin olive oil
salt and pepper
In a large pan, pour some extra virgin olive oil. When the oil is warm, add the vegetables and sauté them for a few minutes. Season with salt and pepper.
Make the corzetti pasta, then cook the pasta until al dente, drain and toss with the vegetables. Add the mozzarella (we like to hand-torn our mozzarella) and serve the corzetti pasta primavera with some grated Parmigiano Reggiano.