Experience Tuscany

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Pasta Primavera is made from the fresh veggies and cheese normally found in abundance in Tuscany in late spring and early summer this pasta is light and refreshing. Easy to make you can whip it up in less than 40 min. Remember always to boil your pasta in abundant, salted water (100 grams of pasta per liter, salt to taste).

Pasta should always be served and eaten while it is hot, the Italians don’t believe in waiting for everyone to be served before digging into the pasta.

Fresh tomatoes (peeled)
Zucchini
Onions
Parsley
Ricotta cheese
Olive oil

Peel and core the tomatoes as if they were apples – do not place in boiling water. No need to seed the tomatoes, use everything that remains.

Chop parsley, onion, zucchini finely Sauté in olive oil.

Dice tomatoes in small chunks. Add tomatoes once the sautéed veggies are a golden brown.

Cook vegetable mix for approximately 30 – 40 min, till liquid begins to evaporate

Cook pasta – in abundant water and lightly salted.

Add ricotta cheese to tomatoes and zucchini. Cook for approx. 5 more min.

Once pasta is cooked add the sauce – serve hot

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