Written by Daniela C. of North Fair Oaks Library
Spring is in the air! We often think of autumn as the harvest season, but there are fruits and vegetables in-season all year round. Take advantage of the delight of spring gardening with these easy recipes.
Pasta Primavera
The great thing about pasta primavera is that you can basically add any vegetables that you want, making it a great way to use up what’s in your pantry. I’ll list the way I do it down below, but some other common vegetables are red onion, broccoli and asparagus.
Ingredients (Serves 4)
• 12 oz of pasta (penne, fusilli or farfalle)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small zucchini, sliced
• 1 bell pepper (orange or red work best), julienned
• 1 cup cherry tomatoes, halved
• ½ cup snap peas
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ cup fresh basil or parsley, chopped
• Add olive oil and balsamic vinegar with the juice of ½ a lemon as a sauce
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Drain the pasta and set it aside.
2. Sauté the vegetables:
- While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat.
- Add the garlic and cook for about 30 seconds until fragrant.
- Add the bell peppers, zucchini and snap peas. Sauté the vegetables for about 5-7 minutes until tender but still vibrant and slightly crisp. Stir occasionally.
- Season with salt and pepper to taste.
3. Combine pasta and veggies:
- Add the cooked pasta to the skillet with the veggies. Toss everything together.
- Stir in the cherry tomatoes and cook for an additional 2-3 minutes, just to heat through and slightly soften the tomatoes.
4. Finish the dish:
- Remove from the heat, then top with fresh basil or parsley. Sprinkle with Parmesan cheese if desired. Then, enjoy!
Spinach & Strawberry Salad
If you’re not a fan of lettuce like me, you can spice up a salad by using spinach or arugula instead. Any green leafy vegetables can make a great salad, and the strawberries and cheese add both sweet and savory flavors.
Ingredients (Serves 4)
• 6 cups fresh baby spinach
• 2 cups fresh strawberries, hulled and sliced
• ¼ cup red onion, thinly sliced
• ½ cup crumbled feta cheese or goat cheese
• ¼ cup sliced almonds (toasted for extra flavor)
• ½ avocado, sliced (optional)
• ½ cup pecans or walnuts (optional)
For the Dressing
• ¼ cup extra virgin olive oil
• 2 tbsp balsamic vinegar (or red wine vinegar)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
Instructions
1. Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until emulsified. Set aside.
2. Assemble the Salad:
- In a large bowl, combine spinach, sliced strawberries and red onion.
- Sprinkle the cheese and any toasted nuts over the top if using.
- Toss everything together.
3. Add the Dressing:
- Drizzle the prepared dressing over the salad just before serving. Toss lightly to coat. Enjoy!
For more seasonal recipe inspiration, check out some cookbooks from our collection!
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