Italian primavera screams Spring and all the beautiful vegetables that come with the season. Once you get the basics on how to make primavera you realize how much fun you can have, so, this is my rendition of a classic primavera recipe. Primavera is traditionally served with pasta hot or room temp. It is also lovely with rice if you are avoiding gluten GV.
UNA’S VEGAN PRIMAVERA
4 mini/small zucchini’s with flowers – remove flowers and slice zucchini 1/4”thick slices and place in a bowl with flowers.
1 medium red or white onion sliced thinly
2 cloves of garlic – minced
1 cup of thinly sliced mushrooms – shitake, cremini, white button…
2 cups cherry tomatoes
1/2 cup basil – whole leaves or sliced
salt, pepper, chili pepper flakes
1 cup of white cooking wine
Bring a large cast iron pan to medium heat with a little olive oil, add onions and sauté a few minutes until translucent.
Add mushrooms and sauté a few minutes adding wine when pan is starting to get dry.
Add in garlic and sauté a few minutes.
Mix in zucchini slowly adding in wine to keep mixture moist. If necessary add a little water as you do not want the vegetables to dry out.
Finally, add in tomatoes and basil. Sauté and stir until tomatoes are soft and slightly cooked.
Salt and Pepper to taste.
Toss in a bowl of warm pasta or rice. Add Chili pepper flakes to taste.