Inspired by: Pasta primavera
- Kapha seasonJan – May in the north
- Pitta seasonJun – Sep in the north
Pasta Primavera with Ghee & Lemon
- Serves
- 4
- Portion
- ≈250 g
- Time
- 25 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pasta, durum wheat (dry) | 3 cups penne or farfalle | 300 g | 1500 g | |
| Asparagus | 1 cup pieces | 150 g | 750 g | |
| Green peas, fresh | ¾ cup | 120 g | 600 g | |
| Zucchini / tori | 1 small | 150 g | 750 g | |
| Carrot | 1, ribbons | 100 g | 500 g | |
| Ghee (cow) | 5 tsp | 25 g | 125 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Lemon juice | 1 tbsp + zest | 15 ml | 75 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | basil and parsley | 10 g | 50 g | |
| Parmesan (aged — small amounts) | 2 tbsp | 20 g | 100 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Cook pasta until soft; reserve 1 cup cooking water.
Step 2: Warm ghee with fennel; add vegetables; cook 5 minutes.
Step 3: Toss pasta with vegetables, lemon, herbs and enough pasta water for a glossy sauce.
Step 4: Season; add Parmesan.
Nutrition
Per serving, estimated
Moderate salt · 1.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic–olive oil base→Toghee with fennel and lemon
- FromCream→Topasta water emulsion
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