I love carb-loading. Ain’t no shame in that, maybe just a little guilt. That’s why I add veggies so I can feel better about it, ha. Right. Either way, there’s something comforting about having a bowl of pasta on a cloudy day. Never as comforting as soup, but comforting even so. It’s rather cloudy today in Barcelona, and it has been for the past few days. Something rare in this city, it’s almost always sunny for the most part. This type of weather usually calls for soup but, for some reason it felt like a hassle to make one. Or better yet, I was just being beyond lazy, (I have today off from my 9 to 5 job) so I decided to make this ‘spring’ pasta, sans the sun, plus chicken.

This pasta primavera recipe is especially easy to make because it’s just about throwing ingredients together. The only thing to keep in mind is the timing: timing of cooking the pasta, of sauteeing the garlic, etc. But more of that later. To start, the ingredients that you will need:

• Whole wheat pasta ( I used spaghetti)
• 2 Cloves of garlic
• 1 Small dried peperoncino
• Olive oil (2-3 tablespoons)
• 1 Small carrot
• 1 Small zucchini
• Frozen peas
• Spring onions (1/4 of a cup)

For the chicken:

• Chicken breast
• A pinch of provençal herbs
• Half a lemon
• Salt and pepper to taste

Method:

Shave the zucchini and the carrots with a peeler. Chop the garlic and spring onions, until they are somewhat like this:

Set aside the chicken, add salt, pepper, and the provençal herbs. Then a squeeze of lemon.

After you season the chicken, set aside a pan and add the oil to sautee the garlic and peperoncino.

Then add the chicken and peas. Also, set a pot of water to boil with a pinch of salt. Once the water is boiling, add the pasta and cook until it’s al dente.

Once the pasta is cooked, save a cup of the pasta water and leave it aside. Mix the rest of the ingredients inside the pot.

Top with parmesan cheese, serve, go curl up on the couch with your bowl of pasta and just enjoy!

 

 

This isn’t the first Pasta Primavera recipe I share on here, you can read another one here (in Spanish), if you like!