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capellini primavera (spring veggie pasta)

This dish is perfect any time of year, though the name suggests spring is best. Fresh veggies, thin al dente noodles, and a homemade tomato sauce makes this meal a simple yet delish dinner.

Serves: 2


2 cloves garlic, minced

1 medium shallot

1 carrot

½ zucchini (courgette)

2 stalks celery

5 button mushrooms

4-5 vine ripened tomatoes

3 Tbsp extra virgin olive oil

salt & pepper to taste

½ tsp sugar

250g capellini or thin spaghetti (spaghetti will work too, but I prefer thinner pasta for this)

Optional: parmesan cheese or goats cheese for the top, fresh herbs like basil or oregano


1. Chop carrot, zucchini, celery, and mushroom into uniform sized pieces (about the size of a blueberry).

2. Heat olive oil over medium heat in a heavy bottomed pot or pan (I use my enamelled cast iron). Add garlic and shallot and cook for 1-2 minutes, stirring constantly so garlic doesn't burn.

3. Add in remainder of veggies and season with salt and pepper. Stir every few minutes for about 10 minutes total.

4. Slice the tomatoes in half from top to bottom. With the palm of your hand cupping the tomato, grate it on a cheese grater over the pot so that the center (pulpy part) is added to the softened veggies. Discard the thin skin that's leftover. Simmer for 10 minutes or until veggies reach desired softness.

5. Boil salted water in a large frying pan or pot until very al dente then add pasta (with 1/3 cup of pasta water) to the sauce and stir until pasta reaches desired doneness (1-2 minutes).



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