Spaghetti Primavera
Thursday, April 18, 2013 at 4:00AM 
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By Andrew Hunter
For The Family Table, a blog for busy families
Primavera means spring, and spring has officially sprung. It’s time to enjoy longer days, warmer temperatures and the beautiful spring produce in our markets.
In our house, we try our best to cook with the season’s crops, so when it comes to spaghetti, we make Bolognese in the winter, chilled pasta with roasted corn and chicken in the summer, and caramelized butternut squash with sage and hazelnuts in the fall.
So Primavera is the hit this spring and much lighter than its winter cousin. We use a fruity olive oil, tomato puree – because fresh tomatoes aren’t quite in season yet – and loads of green veggies.
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