Primavera means “spring,” but you can use any combination of vegetables you like for this simple dish. Think of the ingredient list below as a “for instance.”
3/2 cups of Chicken, meat, or vegetable stock
2 sprigs of Fresh thyme
Salt
1/2 cup of Peeled and diced carrot
1 cup of Asparagus tips, each about inch long
1/2 cup of Diced zucchini or summer squash
1/2 cup of Shelled fresh or frozen peas, or snow peas
1 pound of Penne or other cut pasta
2 tablespoons of Extra‐virgin olive oil or butter
Freshly ground black pepper to taste
3/2 cups of Freshly grated Parmesan cheese
Bring a large pot of water to a boil.
Bring 1 cup of the stock to a boil in a medium skillet; add the thyme, and salt if necessary. Add the carrot and cook for 3 minutes. Add the asparagus tips and cook for 2 minutes. Add the zucchini and cook for 2 minutes. Add the peas and cook until all the vegetables are just tender, and the stock has just about evaporated. Turn off the heat.
Salt the boiling water and cook the pasta until it is tender but firm.
When the pasta is just about done, turn the heat under the vegetables to medium and stir in the olive oil or butter. Cook for about a minute, then add the remaining stock. Cook until the vegetables are very tender but not mushy.
Drain the pasta and toss it with the cooked vegetables and their broth; add salt and pepper to taste. Top with about a cup of Parmesan, or enough to thicken the sauce and serve, passing additional Parmesan at the table.
