Mother Earth Living

Four Seasons of Flavor: Spicy Greens Pasta Primavera

Enjoy the flavors of arugula, watercress and nasturtiums any time of the year with these recipes.
By Debbie Whittaker
April/May 2002
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Spicy Greens Pasta Primavera 

Serves 4

Tossing hot foods over raw, spicy greens produces an unusual blend of flavors and textures.

  • 1/2 pound linguini
  • 1 small yellow onion, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 small zucchini, sliced into circles
  • 1/2 cup shredded Parmesan cheese
  • 1 cup arugula, coarsely torn
  • 1/4 pound prosciutto, sliced into thin strips
  • 1 large tomato, diced
  1. Cook the pasta in salted water according to package directions.
  2. Meanwhile, sauté the yellow onion in the oil over medium heat for 5 minutes.
  3. Add the garlic and zucchini and cook for an additional 10 minutes.
  4. Drain the pasta and place it in a serving bowl.
  5. Toss the still-hot pasta with the cheese, arugula, and oil drained from the vegetables.
  6. Arrange the vegetables and prosciutto decoratively on top of the pasta and serve.

Click here for the original article, Four Seasons of Flavor.


Debbie Whittaker is a culinary herbalist in Denver, Colorado, where she teaches herb classes and lectures on sustainable cuisine. 








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