Pasta primavera. The simplest kind of pasta. So to speak, pasta for beginners, but there are two main features: 1) Vegetables must be crunchy (al dente), 2) There is no sauce in this pasta, as such. This pasta is also loved in Spain, the only difference is that the Spaniards add olives to it. Primavera is the most vegetarian pasta, it contains only vegetables (zucchini, carrots, cauliflower, Brussels sprouts and broccoli, peas). The main thing is to fry all the vegetables in olive oil, cut them not large, no more than 3 cm pieces and cook them quickly. Fry for 3-4 minutes on a very high heat, then add just a little water and cook for 5 minutes, during which time the moisture will evaporate and only the base of oil and vegetable juice will remain. There is no special type of pasta for this pasta, usually small ones are used (penne and farfali), but you can use any since there is actually no sauce. I will use parppadeli since I only have this type of pasta now. And so we cut the vegetables not large, quickly fry. The spices in this dish should not interfere with the taste, just a little nutmeg (put very little, overdoing it will give a strong bitterness), ground black pepper, sea salt, and literally a quarter teaspoon of rosemary and not necessarily a lot of lemon juice (lemon juice is an essential component of this paste ). The protein component of the pasta will be the white meat of the turkey. We also stew the turkey quickly and do not overdo it with spices. Spices use nutmeg and black pepper (together they give an amazing smell), add oregano here (weed is not strong will give a light taste), naturally sea salt and olive oil. Fry the turkey until it seizes, so to speak, then add water and simmer for 15 minutes (this time is enough for the meat to become soft and soaked with the aroma of spices). And so the pasta is ready.