The classic dish Pasta Primavera is a combination of vegetables tossed with pasta, usually linguine or spaghetti.

Primavera literally means the ‘first vegetables of spring.’ But zucchini has a very long growing season, beginning in spring and lasting well into late September. Just go into the farmer’s market and select whatever vegetables are fresh and looks good

Black Cod
4, 6-8oz. Black Cod filets, (substitute regular cod or salmon)
¾ cup honey
½ cup olive oil
¾ cup balsamic vinegar
½ cup water
2 tbsp. chopped fresh basil
2 cloves garlic, chopped
Salt and fresh ground black pepper

Place the cod fillets in a large glass baking dish. Season the fillets with salt and pepper.

Combine the honey, olive oil, balsamic vinegar, water, basil and garlic in a bowl and stir to combine. Pour the marinade over the cod fillets.

Cover the dish with plastic film and place it into the refrigerator. Marinate the cod overnight.

Heat the oven to 400º.

Remove the cod from the marinade and place the fillets, skin side down, on a rack placed over a roasting dish.

Bake the cod in the oven for 30-35 minutes until the cod is done. (Note: Black Cod should be cooked to at least ‘medium.’)

Balsamic Vinegar Syrup
2 cups balsamic vinegar

Heat the balsamic vinegar in a saucepan over medium-high heat. When the vinegar comes to a boil, reduce the heat to low.

Simmer the vinegar until it reduces to one cup and begins to thicken. If the vinegar becomes too thick add some water to thin it out.

Remove the reduced vinegar from the heat.

While the vinegar syrup is still warm drizzle it over the black cod fillets.

Zucchini ‘Pasta’ Primavera
2 medium size zucchini
2 medium size carrots
2 medium size parsnips
2 tbsp. butter
2 tbsp. olive oil
3 cloves garlic, chopped
2 tbsp. chopped fresh basil
1 tbsp. capers, drained
½ cup grated fresh parmesan cheese
Salt and fresh ground black pepper to taste

The idea is to cut the vegetables into thin strands that look like pasta.

Fit a mandoline slicer with a julienne blade. Adjust the mandoline so that it will cut the vegetables into 1/8” thick strands.

Cut the ends off the zucchini. Slowly pass the zucchini through the mandoline, cutting it into ‘pasta.’

Peel the carrots and parsnips. Cut off the ends of the carrots and parsnips. Using the same technique as on the zucchini, pass the carrots and parsnips through the mandoline.

Bring a large pot of salted water to a boil.

Place the carrot and parsnips into the boiling water and cook for one minutes. Add the zucchini and continue to cook for 30 seconds.

Remove the vegetables from the boiling water and plunge into a bowl of ice water to stop the cooking process.

Drain the vegetables.

Heat the butter and olive oil in a large sauté pan.

Add the garlic and cook for a few seconds.

Add the drained vegetables, basil and capers. Sauté the vegetables until they are just warmed through.

Spoon the vegetables onto a serving platter and sprinkle with the parmesan cheese and salt and pepper to taste.

This dish makes a delicious cold salad.