Once you have the pasta cooked, cool it down under some cold running water, and then toss it with a quick dressing of lemon zest and juice mixed with a teeny bit of olive oil and salt and pepper. Now all you have to do is stir in some veggies…anything you have on hand would be fine, but I used peas, cherry tomatoes and some cucumber that I cut into nice little strips. Some fresh chopped dill, a generous handful of feta cheese, and I was back to feeling like this.
(Disclaimer: that is not me. I’m related to him though, and he also makes me feel less cranky just by looking at him.)
And with that, let me hand over the only pasta primavera recipe you’ll ever need for sultry summer evenings.
Serves: 3-4 servings
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 8 ounces cooked short pasta, such as elbows, rotini or cavatappi
- 1 English cucumber, sliced into 2 inch sticks
- 1 cup halved cherry tomatoes
- 1 cup frozen baby peas
- 2 tablespoons chopped fresh dill
- ½ cup crumbled feta cheese
- Make dressing by whisking lemon zest, juice, oil and salt and pepper together.
- Cool pasta by running under cold water. Drain well, and mix with dressing.
- Add all remaining ingredients, toss well and serve.
Soba Noodles with Edamame from Framed Cooks
Classic Pasta Primavera from Simply Recipes
Zucchini Pasta with Ricotta from Framed Cooks