Primavera means “spring” in Italian and Spanish. Therefore, this dish is a celebration of spring vegetables. Chef Eliana invented Creole Pasta Primavera as a way to combine the classic Italian dish with her Louisiana roots.
Sofrito 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!
Order Chef Eliana’s Spice It Up! Creole seasoning in her store.
Ingredients
- 2 tbsp. olive oil
- 1 c. sofritto
- 1/2 bell pepper, chopped
- 1 1/2 c. baby yellow squash, thinly sliced
- 1 1/2 c. baby zucchini, thinly sliced
- 2 tomatoes, diced and divided
- 1 c. shiitake mushrooms, chopped
- 1 tbsp. Spice It Up! Creole seasoning
- 1 lb. whole wheat rotini, cooked
- 1/4 c. grated Asiago
Instructions
- In a large pot over medium high heat, sauté sofritto and bell peppers in olive oil for 4 minutes.
- Add squash, zucchini, tomatoes, mushrooms, and Spice It Up! Creole seasoning.
- Cook for 7 minutes or until as tender as you prefer. Stir in rotini and Asiago.
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