Fresh veggies on pasta add crunch, nutrients

Published: June 14, 2006

As spring melts into summer, farmers markets are filling up with seasonal produce. If you can't choose among the vegetables, mix them together and serve them alla primavera, which in Italian means "spring style." Any variety of fresh vegetables works.

Pasta Primavera

One of the most popular dishes prepared this way is pasta primavera: pasta tossed or topped with raw and blanched, or lightly cooked, vegetables. It proves that pasta can be part of a healthful diet without being smothered in cream sauce or swimming in oil.

In addition to adding color and crunch to the pasta, the vegetables add nutrients and fiber. Asparagus is high in vitamins A, B and C, and is a source of iron and potassium. Green beans have a fair amount of vitamins A and C. Green snow peas are entirely edible, including the pod. Although snow peas are available year-round, they are at their peak in spring. Frozen snow peas can also be used.

In the accompanying recipe, the natural flavors of seasonal vegetables shine through a light tomato sauce. This dish is a perfect way to showcase the season's harvest of new vegetables.

Good Food, Good Health is provided as a public service by the American Institute for Cancer Research.