Ep. 04 – Spaghetti primavera con fave e piselli | Dora & Jon: an authentic Italian story

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Cook linguine in a large pot of salted boiling water until al dente, about 8-10 minutes.

Drain the linguine, reserving a cup of pasta water for later use.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add bell peppers, zucchini, and carrots; cook until slightly tender, about 3-4 minutes.

Stir in peas and cherry tomatoes; cook until tomatoes start to soften, about 2-3 minutes.

Add spinach and cook until wilted, about 1-2 minutes.

Combine the cooked linguine with the sautéed vegetables in the skillet.

If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt and black pepper to taste.

Remove from heat and stir in grated parmesan cheese and fresh basil.

Serve immediately, garnished with extra parmesan if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens