Primavera means “spring” in Italian and Spanish. This dish celebrates spring vegetables and was invented by our friend Kid Chef Eliana as a way to combine the classic Italian dish with her Louisiana roots.
For the Soffritto
1/2 large onion
1 stalk celery
1 large clove garlic
For the Creole Pasta Primavera
1/2 bell pepper, chopped
2 tbsp. olive oil
1 1/2 cup baby yellow squash, thinly sliced
1 1/2 cup baby zucchini, thinly sliced
2 tomatoes, diced
1 cup shiitake mushrooms, chopped
1 tbsp. Creole seasoning
Salt to taste
1 lb. whole wheat rotini, cooked according to package directions
1/4 cup grated Asiago or dairy-free cheese
Cooking Tip of the Week: Creole seasoning is a mixture of paprika, cayenne, garlic powder, onion powder and herbs. Look for it in the spice aisle, or search for a recipe to make your own!
Food for Thought:Soffritto is a mixture of onion, celery and garlic that forms the base of many Italian dishes. Other cuisines use similar combinations. The French mirepoix is onions, carrots and celery and the Spanish sofrito is onions, garlic and tomato. In the U.S., many Creole dishes use onions, celery and bell peppers (called the Holy Trinity) which is why you’ll also find bell peppers in this dish!
Family Dinner Conversation Starter: What are three words you would use to describe the base of your personality?
Together: Cook pasta according to package directions.
For the Soffritto:
Together: Dice all ingredients. Kid: Place in a medium bowl and mix well.
For the Creole Pasta Primavera:
Together: In a large pot over medium-high heat, sauté soffritto and bell pepper in olive oil for 5 minutes. Kid: Add squash, zucchini, tomatoes, mushrooms, Creole seasoning, and salt. Together: Cook for 7 minutes or until tender. Kid: Stir in cooked rotini and Asiago.