Tired of Boring Old Bolognese? Try a Primavera Pasta Sauce!

The incredible variety of sauces that are available today means there’s no excuse when it comes to adding a new pasta dish to your repertoire. Take, for example, the modern primavera pasta sauce. A unique combination of seasonal vegetables and delicious herbs, the primavera has been winning taste buds all over the world since it was first developed in the mid 20th century. Read on to find out more about this delicious and unique dish.

Traditional pasta with an American twist
Not all pasta dishes have their origins in Italy. Rather, increased globalisation throughout the 20th century meant that tasty new dishes were being developed all around the world, infusing traditional cuisines with a modern twist.

The primavera pasta sauce is an excellent example of this. The dish can be traced back to a famous New York restaurant, known as Le Cirque. Now a chain of high-end restaurants spanning Las Vegas to Abu Dhabi, Le Cirque was a New York institution in the 1970s, when owner Siro Maccioni created a new pasta dish consisting of butter, cream, cheese, and an assortment of vegetables.

The dish became a hit, one of the most talked about meals in Manhattan — with good reason. Now, households across the globe can enjoy Maccioni’s creation thanks to high-quality bottled varieties of the primavera sauce.

Your new mid-week favourite meal
No longer restricted to upmarket New York restaurants, dishes containing primavera pasta sauce are now enjoyed as a mid-week staple by many families. Try this recipe and see for yourself why the dish made such a stir in the late 20th century.

Simple pasta primavera
Delicious and nutritious, this recipe serves 6.

Ingredients:
● 1 jar organic primavera pasta sauce
● 3 cloves garlic, smashed
● 2 ½ teaspoons salt
● 6 tbsp unsalted butter
● 1 tbsp finely grated lemon zest
● 1 medium shallot, minced
● 500g pasta
● 1 zucchini, diced
● 1 cup finely diced carrots
● 1 orange or yellow capsicum, diced
● 1 cup broccolini, trimmed and cut into bite sized pieces
● ½ cup snow peas, sliced
● 8 cherry tomatoes, halved
● ¾ cup parmesan cheese
● Basil, for serving.

Method:
1. Take the smashed garlic and salt and mix together to make a paste.
2. Transfer this to a small bowl, add the lemon zest and 4 tbsp of the unsalted butter.
3. Mash this mixture together until well combined. Set aside.
4. Melt the remaining 2 tbsp of butter in a large pan over a medium high heat.
5. Add the shallots and saute until soft and beginning to brown.
6. In the same pot, add the pasta and 4 cups of hot water.
7. Cook the pasta until al dente — chewy and firm. Keep stirring as the pasta cooks.
8. Add the zucchini, carrots, capsicums, broccolini, and snow peas.
9. Stir the pasta and vegetable mixture until the cooking liquid has reduced.
10. Stir in the tomatoes, cheese, and butter/garlic mixture.
11. Add the organic primavera pasta sauce and mix until just combined — enjoy!

Next time you’re at the supermarket, pick up a jar of organic primavera pasta sauce to discover exactly why New Yorkers fell in love with this dish.