I love strolling through the produce section at the farmer’s market when all of the vegetables are fresh and the colors are vibrant. I just makes me want to make primavera. Normally this dish is served over pasta, and you can totally do that by eliminating the squash noodles. This is a lightened up version that removes the pasta and cream but still has all of the same rich flavors of the original. I’m sure you won’t miss either one!
Spring Harvest Primavera
1/2 cup pine nuts
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 pound button mushrooms, sliced
1/2 pound asparagus, cut in 1-inch pieces
1 zucchini, cut into matchsticks
1/2 cup frozen peas, thawed
salt and pepper
1/4 cup white wine (such as chardonnay)
3 yellow squash, spiralized (I use this one)
1 pint multicolor grape tomatoes, halved
2 garlic cloves, pressed
- In a small skillet set over medium heat, toast the pine nuts 4 minutes. Transfer to a plate to cool.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Sauté the mushroom for 5 minutes, then add the asparagus, zucchini and peas. Season with salt and pepper and cook 4 minutes.
- Add the wine and cook 2 minutes, then reduce the heat to low and simmer 3 minutes.
- Meanwhile, in a small skillet, heat 1 teaspoon oil over medium heat. Add the tomatoes and garlic and cook 3 minutes or until the tomatoes are soft. Remove from the heat.
- Add the squash noodles to the large skillet and toss until coated with the sauce and combined and heated through.
- Transfer the primavera to a large bowl and top with the tomatoes and pine nuts.
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