This recipe was inspired from a restaurant we loved in Atlanta, called Figo. I remember having this dish quite often when I was newly pregnant and we were going through a move. I thought about this dish the other day and then looked at their menu. Then I put my thinking cap on and created the best ever whole wheat pasta primavera recipe. Even my husband liked this! And he practically hates peas and tomatoes but didn’t mind them in here. So you know it must be worth trying!
- 5 garlic cloves, minced
- 1 tablespoon extra virgin olive oil (for cooking)
- 1/8 to 1/4 cup good quality extra virgin olive oil (for drizzling)
- 1/3 cup dry white wine
- 3 cups broccoli florets (bite size)
- 1 cup peas
- 2 1/2 cups packed fresh spinach- torn
- 5 Roma tomatoes- seeds removed and diced
- 12 to 16 ounces whole wheat fusilli
- Salt and pepper to taste
- Fresh grated Parmesan cheese for serving
- In large pot, boil water for pasta. When water is boiling, add pasta and 1 teaspoon salt. Cook until al dente, set aside in bowl, covered with foil.
- Then, in large sauce pan, heat oil until shimmering, then add garlic and stir for about 30 seconds or until fragrant.
- Add tomatoes, broccoli and wine and cook for about 5 minutes or until vegetables are slightly tender. Add spinach and then peas and cook for a few more minutes. Season with salt and pepper and take off the heat. Scoop sauce into a separate dish, and toss with 1/8 to 1/4 cup good quality extra virgin olive oil, and serve mixed with the pasta and a sprinkling of Parmesan on top. *I prefer to keep the pasta separate from the sauce until serving each bowl. I spoon out about 1 1/2 cups of pasta and about 1 cup of sauce and stir them together in a pasta bowl, add Parmesan and then serve. You could also combine all the pasta with the sauce, and then serve it. But I find that keeping them separate helps the pasta from getting mushy and keeps the sauce moist.