Simplest Primavera

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1 lb. sugar snap or snow peas

5-6 scallions

4 T. olive oil

1 lb. leafy greens (kale, collard or mustard) stemmed and coarsely chopped

½ t. salt

4-5 cloves garlic, minced

a handful of fresh basil leaves, coarsely chopped

2 cups small tomatoes, chopped

other veggies as available ( peppers, broccoli, asparagus, zucchini,,,)

black pepper to taste

½ lb. pasta, your choice

olive oil

parmesan cheese to top


1. Trim peas at both ends; cut pods in half

2. Cut scallions into 1 ½” pieces

3. Put up the pasta to boil; cook while you sauté the veggies

4. Heat olive oil in a large skillet or wok. Saute greens first with a bit of salt for 5 min. Turn heat down and add the rest of the veggies. Saute addine basil at the end.

5. Drain pasta when it is done and add it directly to the veggies

6. Stir everything together for a minute or two and serve immediately with olive oil and cheese

Adapted from Mollie Katzen’s “Moosewood Cookbook”

Simplest Primavera Feb 2014

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Veggies in this recipe