Pasta Primavera (Delicious Easy Recipe!)
pasta primavera is not only for spring and summer; it is a nutrient-dense pasta meal that can be enjoyed all year long! It has such a pleasant flavor, and because it is an adaptable dish, you can use it to prepare a variety of various veggies that you may already have on hand. My talk with Barilla® is part of a sponsored conversation in which I was compensated. All of the thoughts and material on this page are mine.
What is Pasta Primavera?
Pappardelle primavera is a straightforward recipe that is created using pasta and fresh veggies. Many people believe it to be an Italian meal, however it is actually an American dish that was invented by chef Sirio Maccioni and two assistant chefs in the 1970s (the original used cream cheese). It was originally served at a restaurant in New York City, and a recipe for it was published in the New York Times a few years later, assisting in the dish’s rise to prominence. The following are some of the reasons you’ll enjoy our Pasta Primavera:
- It’s an excellent method to get a large amount of vegetables into your diet
- It’s a clever method to use up all of the vegetables in the fridge that are going to spoil
- This is quite filling and has a delicious flavor that will leave you wanting more. It is an effective method of encouraging children to consume veggies. This dish has excellent aesthetic appeal
- Doesn’t food taste better when it’s presented in an attractive and colorful manner
- In addition, it is a delicious main meal for supper or a tasty side dish for parties (in which case you will receive additional servings)
Pasta Primavera Video
And, of course, it’s really delicious! I adore the flavor of garlic, parmigiano reggiano, and lemon that permeates every every bite. What is the Mediterranean diet, and have you heard of it? In addition, did you know that pasta is a component of this healthy style of eating that is influenced by traditional dietary patterns of the Mediterranean region? It includes a range of high-quality food categories that should be consumed on a regular basis in moderate amounts, such as pasta, for example.
What Ingredients do I Need for Pasta Primavera?
- Pasta (penne)
- Olive oil
- Fresh vegetables (including red onion
- Bell pepper
- Yellow squash
- And garlic)
- And 2-tablespoon dry Italian seasoning
- 2-tablespoon freshly squeezed lemon juice
- 2-tablespoon chopped fresh parsley
- 1/2-cup shredded parmigiano-Reggiano, split
How to Make Pasta Primavera
This dish is actually rather simple to put together. Because there is a lot of chopping involved, the preparation time is longer, but the cooking time is shorter. The steps are as follows:
Step 1: Boil the Pasta
Prepare the pasta by first bringing a big pot of water to a boil and adding salt, then following the directions on the box to cook it. Before draining the pasta, set aside 1/2 cup of the cooking water.
Step 2: Sauté Vegetables
While the pasta is cooking, prepare the vegetables so that they will be ready at the same time as the pasta is finished. Cook the olive oil in a 12-inch (and deep) pan over medium-high heat until it shimmers. Cook for 2 minutes after adding the red onion and carrot. Sauté for 2 minutes after adding the broccoli and bell pepper. Toss in the squash and zucchini and cook for 2–3 minutes, or until the vegetables are nearly softened. Sauté for another 2 minutes after adding the garlic, tomatoes, and Italian seasoning.
Step 3: Toss Pasta and Veggies Together with Seasonings
Pour the vegetables into the now-empty pasta pot or serving dish, add the drained pasta, pour in the lemon juice, season with a little more salt if preferred, and mix while adding pasta water to loosen the sauce as required. Serve immediately. Toss in 1/4 cup parmigiano-Reggiano and parsley, then serve with the remaining parmigiano-Reggiano sprinkled on top.
Can I Use Other Vegetables?
This is a flexible dish, and you can adapt it to suit your tastes by using different types of vegetables depending on what you have available.
Aside from shelled peas and asparagus, additional healthy options include eggplant, cauliflower, spinach, and green beans. Another variation with other fall vegetables, I’m thinking, would be fantastic in the autumn.
What’s the Best Type of Pasta to Use?
I prefer to use Penne pasta since it is easy to get and I generally always have some on hand, but any medium-sized pasta would do. Here’s a selection of excellent alternatives:
Can I Add Chicken or Shrimp to This Recipe?
Yes. In order to make this meal more filling, grilled chicken breasts or rotisserie chicken, or sautéed shrimp, are all excellent possibilities for protein addition.
Tips for the Best Pasta Primavera
- It’s important not to overcook the pasta, which is always a cornerstone to any pasta meal
- Season the pasta boiling water with salt
- It is one of the few ways to enhance the flavor of the pasta while it is being prepared. Cook veggies until they are cooked with a barely crunchy texture, rather than soft and mushy. Don’t forget to include the bell pepper and onion in this recipe because they both contribute to the taste. Make sure to use lots of parmesan! You are not have to stop at 1/2 cup
- In fact, I would suggest it is the very minimum
More Delicious Recipes to Try
- Pasta e Fagioli Soup
- Instant Pot Creamy Tuscan Chicken Pasta
- Pasta Carbonara
- Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
The perfect pasta meal for any occasion, this substantial dish is filled with vegetables. Given its vibrant color and flavor, it’s an excellent way to use up any leftover veggies in the fridge. Additionally, because it’s an attractive meal, it encourages children to eat their vegetables. Servings:5 Prep19minutes Cook11minutes Ready in 30 minutes or less
- 10% dry Barilla Penne Pasta
- 1/4 cup olive oil
- 1/2 medium red onion, thinly sliced
- 1 big carrot, peeled and chopped into matchsticks
- 10 ounces dry Barilla Penne Pasta The ingredients are as follows: 2 cups broccoli florets, cut into matchsticks
- 1 medium red bell pepper, also chopped into matchsticks
- 1 medium yellow squash, sliced into quarter pieces
- 1 medium zucchini, sliced into quarter portions
- Cloves garlic, minced
- 3 – 4 cloves garlic, minced 1/4-1/2-cup (heaping) grape tomatoes, split across the length
- 2 teaspoons dry Italian spice
- 1/2 cup pasta water
- 2 tablespoons fresh lemon juice
- 1/2 cup grated parmesan, divided
- 2 tablespoons finely chopped fresh parsley
- Prepare a big saucepan of water by bringing it to a boil. Before draining the penne pasta, reserve 1/2 cup of the pasta water that has been saved during the cooking process. In the meantime, heat the olive oil in a 12-inch (and deep) pan over medium-high heat until shimmering. Cook for 2 minutes after adding the red onion and carrot. Cook for 2 minutes after adding the broccoli and bell pepper. After adding the squash and zucchini, cook for 2 – 3 minutes, or until the vegetables are nearly mushy
- Cook for another 2 minutes after adding the garlic, tomatoes, and Italian seasoning. In an empty pasta pot or in a serving dish, combine the vegetables and drained pasta
- Season with salt and pepper to taste
- Mix while adding enough pasta water to loosen the sauce if necessary
- Serve immediately. Toss in 1/4 cup parmesan and parsley, then serve with the remaining parmesan sprinkled on top of the dish. Cooking Classy is the source of this recipe.
Nutritional Values Pasta PrimaveraAmount Per ServingCalories415Calories from Fat 126 percent Daily Value*Fat14 g22 percent Daily Value Saturated fat (g19 percent): 3g19 percent Six milligrams of cholesterol per kilogram of body weight Sodium is 198mg9 percent of the total. Potassium is 844mg24 percent of the total. Carbohydrates are 57g19 percent. 6g25 percent dietary fiber 9g10 percent of the sugar ten grams of protein equals twenty percent Vitamin A4600 IU (International Units) 92 percent of the population Vitamin C112.2 milligrams (136 percent) 20 percent calcium (197mg) Iron is present at 2.3mg13 percent.
This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Pasta Primavera is a traditional Italian-American dish that is packed with seasonal veggies in the springtime. A light and fresh sauce tops it off, and it’s the ideal respite from heavier winter fare. If you’re looking for more vegetarian recipes, go here. For example, thisFarro Caprese Salad, thisBuffalo Cauliflowerappetizer, and thisThe Best Broccoli Cheese Soup Recipe are all delicious options.
Hello, everyone! Hello, everyone. This is Natasha from SaltLavender. I am so looking forward to the warmer weather and making delicious spring spaghetti! This vegetarian Pasta Primavera dish is a welcome change from all of the comfort meals we’ve been eating over the winter. Having your carb fix while still planning for swimsuit season is definitely a plus!. It is served with a light lemony sauce that you will like.
What is Pasta Primavera?
“Primavera” is the Italian word for spring. It’s a straightforward pasta recipe that’s stuffed with spring veggies. Despite the fact that this dish was created in the United States in the 1970s, it is not a genuine Italian recipe, which was shocking to me!
Pasta Primavera ingredients
You are welcome to substitute whatever veggies you want or that are available at your local grocery store or farmer’s market, however the following vegetables are used in this recipe:
- Peas (I used frozen, but you could use sugar snap or fresh peas if you have access to them)
- ButterOil for the light sauce
- Salt and pepper to taste
- Use your favorite hue of bell pepper for this recipe. The following ingredients: small tomatoes (grape or cherry work well)
- Carrots (I chop them very thinly into ribbons so they cook quickly). You may also purchase matchstick carrots that have already been sliced)
- Garlic, fresh lemon juice, Italian seasoning (the dried herb combination that may be found in the herb/spice aisle), and a pinch of salt and pepper basil leaves that have been freshly cut
- The following ingredients: Parmesan cheese (I prefer to grate my own for the best flavor and texture)
You could certainly substitute broccoli (or broccolini) or asparagus for another item if you wanted to make a side dish.
How to make Pasta Primavera
- Prepare your ingredients (cut the vegetables and grate the cheese! )
- Set your timer. Heat the oil and butter in a pan over medium-high heat until the butter is melted. Once the pan is heated, add the veggies and garlic and sauté, turning often, for approximately 5 minutes, or until the vegetables are tender-crisp and the garlic is fragrant. Combine the lemon juice, Italian seasoning, and basil in a large mixing bowl. Toss in a splash of the pasta water (a tablespoon or two) to the skillet just before draining the noodles. Drain the pasta and pour it into the pan with the sauce. Just before serving, add the parmesan cheese and mix well.
What kind of pasta to use?
I used penne, but feel free to substitute your favorite pasta or whatever you have on hand.
Can you add protein to Pasta Primavera?
Absolutely! Adding some raw shrimp in while you’re sautéing the vegetables (they won’t take more than 5 minutes to cook) or adding cooked/rotisserie chicken and heating it through would be my recommendation.
Other pasta recipes you’ll love:
- Among the recipes are Pasta Carbonara (which is simple), Creamy Chicken Spinach Pasta (which is creamy), California Spaghetti Salad (which is Californian), and Greek Broccoli Pasta Salad (which is Greek).
- 3 clovesgarlic(minced)
- 1teaspoonfresh lemon juice
- 1dashItalian seasoning
- 1tablespoonfresh basil(torn/sliced thin)
- 8ouncesuncooked pasta
- Salt and pepper to taste
- 1tablespoonolive oil
- 1/2cupfrozen peas
- 1/2bell pepper(use any color)
- 5ouncestomatoes(I prefer grape or cherry
- Prepare your ingredients and start the pasta water on the stove (cook it al dente according to package directions). Heat the oil and butter in a pan over medium-high heat until the butter is melted. Once the pan is heated, add the veggies and garlic and sauté, turning often, for approximately 5 minutes, or until the vegetables are tender-crisp and the garlic is fragrant. Combine the lemon juice, Italian seasoning, and basil in a large mixing bowl. Toss in a splash of the pasta water (a tablespoon or two) to the skillet just before draining the noodles. Drain the pasta and pour it into the pan with the sauce. Just before serving, add the parmesan cheese and mix well. Season with salt and pepper to taste as needed.
- Feel free to substitute any vegetables that you don’t care for. This is a dish that is highly forgiving
Serves 4 people at 381 kcal per serving (19 percent ) 51 g of carbohydrates (17 percent ) 14 g of protein (28 percent ) 14 g of fat (22 percent ) 6 g of Saturated Fatty Acids (30 percent ) 24 milligrams of cholesterol (8 percent ) 268 milligrams of sodium (11 percent ) Potassium 424 milligrams (12 percent ) Fiber4g is an abbreviation for fiber4g (16 percent ) 6 g of sugar (7 percent ) 33446 International Units of Vitamin A (67 percent ) Vitamin C (38 milligrams) (46 percent ) 185 milligrams of calcium (19 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.
The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.
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Classic Pasta Primavera
Pasta primavera is a type of pasta that is made in the springtime. Its very name conjures up images of the 1980s, avant-garde cuisine, and awful culinary clichés. Primavera in its traditional version, which is said to have been created by the cooks at Le Cirque restaurant in New York City in the late 1970s, is a riot of greenery smothered in butter, cream, and plenty of Parmesan cheese. Our version of this classic is a condensed and lightened-up version of the original, tailored to more contemporary tastes.
Because, despite all of the jokes, it was – and continues to be – a delicious meal.
I ate a lot of it.
The Best Pasta for Pasta Primavera
I remember my mother making her primavera with angel hair pasta, which is a gossamer variant of spaghetti that cooks in a matter of minutes. It has a nice texture and does, in fact, make the cream and cheese seem lighter in your tongue as you consume it. As a result, don’t cook the pasta until the sauce is finished, and don’t wait to serve it; the angel hair needs to be transferred from the pot to the serving dish right away, or it will congeal.
Angel hair, commonly known as capellini, is a kind of pasta that is easily accessible in most stores. Is it possible to use normal spaghetti? Yes, without a doubt. After all, that’s what they utilized at Le Cirque du Soleil. Michelle Becker is a freelance writer and editor based in New York City.
Watch This Yummy Pasta Primavera Recipe
Over the years, readers have revealed a plethora of ways in which they’ve adapted this flexible recipe to suit their own preferences and the ingredients they have available. Some of the swaps and substitutes that have been suggested in the comments are listed below: Alternative forms of pasta can be used in place of angel hair or spaghetti, such as penne, farfalle, or rotini. You may also use whole wheat pasta, low-carb pasta, or gluten-free pasta in place of the usual white noodles if you prefer a healthier alternative.
Alternative or additional veggies can be used in place of or in addition to the vegetables specified in this recipe.
Troubleshooting Tips for Primavera Sauce
Some readers have reported that their sauce became a little gloppy when they added the Parmesan cheese. Using freshly grated Parmesan instead of pre-grated parmesan will make melting the cheese much simpler. If your sauce becomes too thick or the cheese begins to clump together, try adding a little amount of water or stock at a time.
Store for Later
Pasta primavera may be kept fresh for several days if stored in an airtight container in the refrigerator. To reheat it, place it in a saucepan over medium heat and cook until warm. You may even reheat it in the microwave if you want to save time. If required, add a little amount of more water to loosen the sauce.
More Classic Pasta Recipes to Try!
- Pasta Carbonara
- Pasta e Fagioli
- Pasta Puttanesca
- Chicken Scampi with Angel Hair Pasta
- Spaghetti and Meatballs
- One large cup broccoli florets
- Four asparagus stalks, trimmed and sliced into 1-inch segments
- One large garlic clove
- Snow peas (1/2 cup)
- 1/2 pound angel hair pasta or spaghetti
- 4 tablespoons unsalted butter
- 3 cloves minced garlic
- 1 small zucchini, chopped
- 3 Roma or other paste tomatoes, seeded and diced
- 1/2 pound angel hair pasta or spaghetti
- 4 / 5 cup chicken or vegetable stock
- 1/2 cup heavy cream
- 1/2 cup peas, fresh or frozen
- 1/4 cup sour cream half-cup grated Parmesan cheese
- 12 sliced basil leaves
- Prepare the broccoli, asparagus, and snow peas by boiling them in a large saucepan of water. Season it well with salt. It should have a flavor similar to that of the sea. Fill a large mixing basin halfway with cold water. Boil the broccoli for 1 minute, or until it is tender. Boil for another minute after adding the asparagus. Boil for another 30 seconds after adding the snow peas. Remove all of the veggies from the pot and submerge them in cold water. Drain them in a colander once they’ve cooled. In order to save time, you may cook your pasta in the same pot that you boiled your veggies in, or you can start again and boil new water
- I prefer to use the same water. Michelle Becker’s recipe calls for sautéing the zucchini and garlic before adding the tomatoes: Heat the butter in a large sauté pan over medium-high heat until melted. When the butter is heated, add the garlic and zucchini and cook for 1 minute, stirring constantly. Cook for another 2 minutes, stirring often, after which add the diced tomatoes. Michelle Becker
- Combine the stock, cream, blanched veggies, and peas in a large mixing bowl: In a large saucepan, combine the chicken or vegetable stock and bring it to a boil over medium-high heat. Toss in all of the veggies you cooked, as well as the peas, once you’ve added the cream. Using a whisk, mix all of the ingredients. Reduce the heat to a simmer, rather than a boil, until the cream-chicken broth combination is gently simmering. Michelle Becker
- Add the Parmesan: Stir in the Parmesan cheese until it is well incorporated. If the sauce appears to be too thick — it should be fairly thick, but not gloppy – thin it with a little more chicken stock, cream, or water to thin it out. Michelle Becker
- Boil the pasta according to package directions: Cooking the spaghetti should be started before you begin sautéing the garlic and zucchini, if you are using spaghetti. Angel hair will just take 1-2 minutes to cook, however vermicelli or spaghetti would take 8-12 minutes to finish cooking. Michelle Becker is a writer and editor who lives in New York City. Toss the pasta with the sauce and serve: Immediately after completing the cooking of the pasta, move it to a large mixing bowl and toss until everything is well combined. Now is the time to add the basil and taste for salt. If necessary, season with salt. Season everything with freshly ground black pepper and serve immediately. To go with this, you’ll want a dry white wine, and the best choice is a dry French white. Michelle Becker is a writer and editor who lives in New York City.
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 16g||81%|
|Dietary Fiber 5g||19%|
|Total Sugars 7g|
|Vitamin C 55mg||274%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
- Serves 4 people
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Calories: 684
Pasta primavera, a dish that was popular in the 1970s, is deserving of a comeback! It finds the right mix between being healthy-ish while yet being hedonistic, thanks to the abundance of veggies and just enough butter to keep us engaged.
Wait—Exactly WhatIsPasta Primavera?
The word “primavera” means spring in Italian, yet the meal with an Italian-sounding name is not from Italy at all; rather, it is wholly American in origin. Pasta primavera gained widespread popularity in the 1970s when it was introduced on the menu of New York’s legendary Le Cirque restaurant. Though its exact origins are unclear, it is believed to have originated in Italy. It immediately became one of the most popular meals in the city at the time, and it spread fast to restaurants—and even home kitchens—all throughout the United States and Canada.
Although the name is a nod to the wide range of vegetables that make up the meal, one might argue that it is also intended to indicate that the pasta welcomes the coming of spring. Whatever was the driving force behind its construction, we are grateful that it exists.
Our Favorite Creamy Pasta Primavera Ingredients
A bit creamy and a lot vegetable-y, the sauce for pasta primavera is one of our favorites. Instead of using spring veggies in our pasta primavera recipe, we’ve gone ahead and used summer vegetables instead! You understand what we’re talking about, don’t you? Summer squash, cherry tomatoes, and zucchini are the kinds of vegetables that, by the time August comes around, we’ll have a near-problematic surplus of in the vegetable garden. Their low cost allows them to be used to create a vibrant primavera sauce that sings with just a hint of vegetal sweetness to complement the vegetables.
- The ingredients are as follows: Pasta
- Extra virgin olive oil
- Summer squash
- Parmesan cheese
- Whole milk
- Basil (fresh and dried)
- Garlic powder, sun-dried tomatoes, cherry tomatoes, red pepper flakes
- These are just a few of the ingredients.
How to Make Pasta Primavera
- Start by boiling the pasta water, and while the pasta is cooking, prepare the primavera sauce. Saute the shallots and carrots until translucent. Remove them from the pan and begin sautéing the zucchini and squash. We’re asking you to cook them one at a time so that each veggie is perfectly done
- Make the creamy primavera sauce while you wait. Over low heat, whisk together the butter, cheese, milk, dried basil, garlic powder, pepper, and salt until it’s creamy and smooth
- Remove from heat and set aside. Toss in the sun-dried tomatoes and cherry tomatoes before adding the pasta and tossing to coat. Return the sautéed squash, carrots, and shallots to the pan and mix well.
What to Serve With Pasta Primavera
The dish of pasta primavera may be served as a one-pot supper, but it can be transformed into a traditional, delectable feast by adding a few sides and an appealing dessert to the mix. We’d serve this pasta primavera with the following accompaniments:
- Simple Butter Lettuce Salad, Garlic Bread, and Herby Rhodes Rolls are served.
Tools You’ll Need:
- A large stockpot, a skillet, and tongs come in useful. Knife with a sharp edge
- Cutting board
A Quick, Easy Vegetarian Dinner
Pasta primavera is one of our favorite dishes since it is creamy and filling. We hope you like this dish as much as we do! Please report back to us on how you liked it once you’ve tried it. Post a photo and tag us on Instagram with the hashtags @themodernproper and themodernpropers so that we can see what you’ve been up to! Enjoy your meal!
- Serves 4 people
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Calories: 684
- 2 1/4 teaspoons sea salt
- 12 ounces Extra virgin olive oil
- Pasta of your choosing (about 3/4 of a bag or box of spaghetti)
- 2 tablespoons large shallot thinly sliced
- Large carrot peeled and cut into thin strips (or 1 cup pre-cut carrots: julienned, matchstick or shredded)
- Medium zucchini 3/4-inch slices then cut to create a half circle
- Medium yellow summer squash 3/4-inch slices then cut to create a half circle
- Large shallot thinly sliced 6 tablespoons unsalted butter, divided into 8 pieces
- A third of a cup 1/2 cup freshly grated parmesan cheese, plus more if necessary
- 2.5 ounces freshly grated parmesan cheese 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup chopped sun dried tomatoes
- 1 1/2 cups water Cherry tomatoes, halved, approximately 16 pieces
- Optional: fresh basil or flat leaf parsley, finely chopped
- Optional: crushed red pepper flakes for garnishing the dish
- Fill a big saucepan halfway with 4 quarts of water and 2 tablespoons of salt and set aside. Using high heat, bring the mixture to a boil. Cook the pasta according to the package directions, about 8-12 minutes, then drain well. Meanwhile, heat 1 tablespoon olive oil in a big pan over medium-high heat while the water is heating up on the stove. Stir in the shallots and carrots for approximately 5 minutes, or until they are softened. Remove the pan from the heat and place it on a platter. Place the remaining olive oil to the pan, swirling it around to coat the pan, and then add the zucchini and squash in a single layer on top of that. Cook for 2-3 minutes each side, or until golden brown on both sides. Remove the zucchini from the pan and place it on a dish with the carrots and onions
- Melt the butter in the pan over medium heat. When it starts to boil, approximately 2 minutes later, add the cheese, milk, dried basil, garlic powder, pepper, and the remaining 1/4 teaspoon of salt. Stir well to combine. Whisk until everything is smooth and well-combined. Keep in mind that if you use pre-grated parmesan, the sauce will not be fully smooth and will be more gritty in appearance, but it will still taste delicious. In a large mixing bowl, combine the sun dried tomatoes and cherry tomatoes and toss until well combined
- Immediately after draining the pasta, combine it with the carrot and zucchini combination in a large mixing bowl, and toss to combine. You may adjust the consistency of the sauce by adding additional milk or a sprinkle of more parmesan cheese if it’s too thin. Fresh basil or flat leaf parsley, as well as crushed red pepper flakes (optional), can be added to the dish.
- There are 684 calories in this dish, with 21 grams of protein, 78 grams of carbohydrates, and 39 grams of total fat. There is also 6 grams of dietary fiber, 160 milligrams of cholesterol, 1467 milligrams of sodium, and 8 grams of sugar.
- Using full-fat coconut milk would most likely be sufficient. We encourage you to give it a try and report back to us on your experience.
- It’s likely that full-fat coconut milk would be sufficient. We encourage you to give it a try and report back to us on your experience
- AMAZING! I’m overjoyed to hear that, Antoinette! We adore it when a recipe is a hit with the kids
We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. While it was previously my go-to meal for al dente pasta and crisp-tender spring veggies served by a professional chef, now days it’s something I like to prepare myself. In a large pot, I cook penne pasta with a variety of vegetables from the market that are fresh and in season. I use carrots, bell peppers, peas, spring onions, and baby Broccolini that are in season and fresh from the market.
- What’s more, the finest thing is.
- Unsurprisingly, the “creation” of this pasta and veggie dish is attributed to the 1970s.
- Chefs in New York during the age of the disco sought inspiration in Italy, where families had been combining fresh spring vegetables with pasta for decades before them.
- An Alfredo-style sauce was used in the first few versions of this meal, which I found to be too rich and overbearing for the fresh spring veggies.
- As the penne cooks, the noodles begin to peep out from beneath the receding water level, thickening the liquid with the starch included in the pasta.
This starchy liquid is the starting point for a light, silky sauce that will be finished in the oven. Cook the pasta and veggies in the garlic-lemon butter until the butter melts and turns into a lemony sauce, lightly seasoning them.
- We ask for a range of winter and spring veggies that will provide texture, color, and taste, but this is only a guideline for what to use. During your weekly market visit, feel free to toss in whatever variety that strikes your eye. The trick to making spaghetti primavera is to use the freshest veggies you can find. In a large Dutch oven or pasta pot, combine the vegetables and noodles until well combined. Because it contains a lot of veggies, you’ll need more space than you think to combine them all. To produce a light sauce, mash the garlic, lemon zest, and butter together in a small bowl and add into the starchy boiling liquid. A sprinkle of Parmesan cheese provides just the proper amount of saltiness
For Better Primavera Make Everything the Same Size
Incorrectly proportioned and undercooked veggies, as well as lengthy strands of spaghetti that slip through your fork, are the most common pasta primavera mistakes. Cutting the veggies into little pieces so that they cook together fast is the key to this recipe. Consider carrots and sweet English peas as examples: Due to the fact that carrots often take longer to cook than peas, we thinly slice the carrots, cutting them thinner and smaller so that they cook in the same two minutes as the rest of the veggies.
Put your knife down and think about how the veggie will fit on your fork if you’re in any doubt.
The long strands of angel hair are incompatible with chunky chunks of vegetables, however the short forms are the same size as the trimmed veggies and may be cooked in eight to ten minutes, depending on the size of the vegetables.
Key Steps for Pasta Primavera
- Make a garlic-lemon butter to go with your meal. Using the side of a knife, mash the garlic and salt together to form a paste. The harsh flavor of the garlic is mellowed, making it rounder, sweeter, and less pungent in overall flavor and appearance. Furthermore, because you will not be heating the garlic — it will just melt into the dish at the conclusion of the cooking process — you will not experience the strong heat that you would typically get from eating raw garlic. Stir in the butter and lemon zest until everything is well-combined. In the end, the light, lemony sauce that binds the meal together is built on top of this base. Prepare the pasta. Then, once you’ve sauteed the shallots, add the pasta, boiling water, and salt to a big pot (yes, use a pot that you think is too large — you’ll need extra space for the pasta to stretch and for all of the veggies that will be added at the end). Bring to a boil. Bring the water to a boil, then add the pasta and cook until al dente. Keep a casual check on the pasta, stirring it regularly to ensure that the noodles don’t cling to the bottom of the pot when it is done. Using a less amount of pasta cooking water on purpose is important since the starchy liquid is used to make the sauce’s basis. Toss in the veggies. All of the veggies should be cooked in around two minutes if they have been sliced to the proper size before cooking. Take a few pieces out and give them a taste. As soon as the veggies begin to brighten in color and their texture becomes crisp-tender, you’ll know the meal is ready to serve. Finish with tomatoes, cheese, and garlic-lemon butter for a delicious presentation. When you are finished, add a handful of Parmesan cheese, as well as the garlic-lemon butter, to keep the tomatoes from falling apart. After melting into the starchy cooking liquid, the pasta and veggies are tossed in a silky, buttery sauce to finish off the dish. Because the pasta will absorb the light, lemony sauce as it rests, serve it immediately with a sprinkle of red pepper flakes, fresh basil, and more Parmesan cheese
This is my homage to spring – a simple springtime meal that takes full use of everything that the spring markets have to offer in plenty. Spring vegetables is at its finest when served with this light and buttery pasta primavera.
- 2 crushed garlic cloves
- 2 1/2 teaspoons kosher salt, divided
- 6 tablespoons unsalted butter, at room temperature
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 1 medium onion, chopped
- 1 teaspoon finely grated nutmeg Dried short pasta, such as rigatoni or orecchiette (penne rigate, fusilli, orecchiette are good options)
- Water in 4 cupshots
- 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
- 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
- 1 small zucchini, peeled and chopped
- 3 ounces julienned carrots
- 3/4 cup chopped orange or yellow bell pepper
- 1 cup julienned carrots
- 3 ounces trimmed and chopped into 1-inch pieces broccolini (approximately 1 1/4 cups)
- Sugar snap peas, with strings removed and half on the diagonal (approximately 2 ounces)
- 1/2 cup fresh or frozen peas
- 10 cherry tomatoes, peeled and divided on the diagonal
- 3/4 cup grated Parmesan cheese, with a little more for garnish
- Fresh basil leaves, finely sliced (about 2 tablespoons)
- A pinch of crushed red pepper flakes
- The following items are required: knife and chopping board
- Coarse grater (such as Microplane)
- Kitchen scale
- Dutch oven or big saucepan.
- Make a garlic-lemon butter to go with your meal. To prepare a paste, mince and mash the garlic with 1/2 teaspoon of salt until it is smooth and creamy. Set away. Transfer to a small mixing bowl and stir in 4 tablespoons of butter and the lemon zest until well incorporated
- Set aside. Sauté the shallot in the butter until translucent. In a large Dutch oven or saucepan, cook the remaining 2 tablespoons butter over medium-high heat until melted. Cook the pasta according to package directions. Add the shallot and sauté until softened and beginning to brown, 2 to 3 minutes. Combine the pasta, boiling water, and the remaining 2 tablespoons salt in a large mixing bowl. Cook over high heat, covered, until the water comes to a boil. Reduce the heat to medium-high, cover the pan, and continue to cook until the pasta is al dente, approximately 8 minutes. Stir the pasta regularly, removing any strands that have stuck to the bottom or sides of the pot
- Add the veggies and boil until the vegetables are cooked, about 10 minutes. Toss in the asparagus, zucchini, carrots, bell pepper, broccolini, sugar snap peas, and peas until everything is well-combined. Cook, stirring often, until the veggies are crisp-tender and the cooking liquid has reduced to a starchy sauce, approximately 2 minutes
- Finish with the tomatoes, cheese, and garlic-lemon butter. Serve immediately. Combine the tomatoes, Parmesan cheese, and garlic-lemon butter in a large mixing bowl. Once the cheese and butter have been melted, the cooking liquid should be reduced greatly, leaving just a silky, buttery sauce to be served. Serve in dishes, topped with red pepper flakes, basil, and more Parmesan cheese, if desired.
Storage: Store leftovers in an airtight jar in the refrigerator for up to 3 days. Preparation ahead of time: Vegetables may be cut and stored in an airtight jar in the refrigerator for up to 1 day. Patty Catalano is a contributor to this article. She is a recipe creator who formerly worked as Alton Brown’s Research CoordinatorPodcast Producer and in the Oxmoor House test kitchen before going independent. Maple syrup, coffee, and board games are some of her favorite things. Currently, Patty resides in Atlanta, Georgia, with her husband and two children.
Easy Pasta Primavera (Light & Delicious)
This pasta primavera with roasted veggies and a simple and light sauce will be a hit with your family! This is the perfect vegetarian supper for every night of the week, and you can customize it by substituting other vegetables depending on what you have on hand. And, if necessary, you may add chicken or shrimp to the mix. (See suggestions below.) Make certain you watch the video.
The term “Primavera” refers to the beginning of spring. And, even before the concept of seasonal eating became fashionable, pasta primavera was a delicious embodiment of it: a hearty dish of fresh vegetables combined with spaghetti. Straightforward and cheery! Primavera pasta, in my opinion, is the ideal way to use up whatever vegetables I happen to have on hand. This veggie spaghetti is a one-dish meal that includes everything except the kitchen sink. I can confidently state that primavera is never monotonous since I never prepare it with the same ingredients more than once!
What vegetables go in pasta primavera?And how to prepare them?
I used the following vegetables in my pasta primavera recipe: zucchini, yellow squash, carrots, red bell peppers, orange bell peppers, and a large red onion.
Aside from roasted broccoli and asparagus, you may also add peas, maize, and green beans to your dish. Almost any vegetable may be used in a pasta primavera dish, which is why there are so many different variants on the theme. However, as a general rule of thumb, I concentrate on two things:
- Make your selection based on what’s in season. Vegetables harvested during their peak season will be of the highest quality and flavor. Make an effort to be diverse. Make a selection of vegetables with a variety of colors, textures, and flavors. Incorporate as much color and texture as possible into your primavera
- The more fascinating your garden will be as a result.
Furthermore, roasting the veggies for this spaghetti supper in a hot oven for a short period of time is my preferred method of preparation. Some pasta primavera recipes call for tossing the vegetables into the boiling pasta water before cooking the pasta. Although it is a time-saving method, cooked vegetables are not particularly appetizing to me. And other recipes instruct you to cook the veggies in a pan, which is acceptable but needs a more hands-on approach because it is a little more time consuming.
The oven performs all of the work when it comes to tenderizing the vegetables and bringing out their natural tastes and aromas (I love a few caramelized edges particularly on the bell peppers and onions).
A lighter primavera sauce!
What ingredients are used to make primavera sauce? Surprisingly, this is something of a contentious debate topic. Cream cheese was used in the first varieties of primavera pasta, and cream sauces such as Alferado are still used in many of the recipes available today. Others may use a red sauce similar to this for the spaghetti sauce. The sauce for my primavera is light, made with a little of the starchy pasta water, a drizzle of high-quality extra virgin olive oil, fresh garlic, and some of the spices used on the veggies, rather than heavy cream (oregano and thyme).
How do you make pasta primavera
Primavera is a dish that couldn’t be much easier to prepare. What I do is as follows:
- The vegetables should be roasted. With only a few ingredients, such as fresh garlic, oregano, and thyme, as well as a drizzle of extra virgin olive oil, spread the vegetables on one big sheet pan or two and roast in a hot oven (450 degrees) for about 20 minutes
- Prepare the pasta. While the veggies are roasting, prepare the pasta by boiling it in plenty of salted water according to package directions (maybe 9 minutes or so). As previously said, a small amount of the pasta water will be used in the sauce to coat the pasta, so set aside about 1/12 cup of the pasta water. I prefer to use Fafalle pasta for my primavera, while penne pasta is a more traditional alternative
- Toss the spaghetti with the roasted vegetables, cherry tomatoes, and other ingredients. Toss the pasta in a large mixing basin and season with a pinch of salt and freshly ground pepper (and maybe oregano and thyme, if you like). Toss in the nicely roasted vegetables and fresh cherry tomatoes and mix well. Rather than a sauce, we just use a small amount of the pasta boiling water, extra virgin olive oil, and lemon zest to finish the dish. Finish with a sprinkle of grated Parmesan cheese.
Make it with shrimp or chicken
Despite the fact that primavera is a fantastic vegetarian dish, I’ve never shied away from adding a little protein to it on occasion. This fast lemon chicken (which I usually end up chopping into bite-sized pieces and throwing in with the pasta) and grilled shrimp skewer s are two of my go-to alternatives for adding to this pasta primavera dish, among others (I make the shrimp at the very end, then I remove it from the skewers and toss it in the pasta).
Similar Recipes to Try
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- Primavera pasta with roasted veggies, seasoned with oregano and thyme, and dressed in a light sauce made with pasta boiling water, extra virgin olive oil, lemon zest, and a sprinkle of Parmesan cheese. Make certain you watch the video. Preparation time: 15 minutes Cooking Time: 20 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course Cuisines include American and Italian. Servings6peopleCalories302.8kcal
- 2zucchini halved lengthwise and sliced (half moons)
- 2yellow squash halved lengthwise and sliced (half moons)
- 2zucchini halved lengthwise and sliced (half moons)
- Carrots, peeled and chopped into small sticks (2 to 3 carrots)
- 1red bell peppercored and sliced into thin sticks
- 1yellow or orange bell peppercored and sliced into thin sticks
- 1red onionhalved and sliced (half moons)
- 1tablespoondried oreganomore for later
- 1 12teaspoonfresh thymemore for later
- 3large garlic clovesminced
- 1 12teaspoonfresh thyme Salted and freshly ground black pepper
- Extra virgin olive oil
- 12 ounces of any short pasta of your choosing 8 ounces grape tomatoes, halved 1 big lemon, zest removed
- 12 cup parmesan cheese, grated to your desire
- 450 degrees Fahrenheit oven temperature
- Place the veggies in a large mixing dish. Combine the garlic, oregano, and thyme in a small bowl. Season with a generous teaspoon of kosher salt and freshly ground black pepper. Using a generous amount of extra virgin olive oil, dress the salad. Toss everything together
- Place the veggies on a large sheet pan and set aside (or two if needed). Make sure they’re well-spaced out. Roast for approximately 20 minutes in a preheated oven (stirring halfway through)
- While the veggies are roasting, prepare the pasta by boiling it in salted water according to package directions (about 10 to 12 minutes). Some of the pasta boiling water should be set aside. Drain the pasta and transfer it to a large mixing basin. Season with salt and pepper, and, if desired, a pinch of dried oregano and fresh thyme. Place the veggies in the pot. Combine the tomatoes and lemon zest in a large mixing bowl. Add a small amount of the pasta boiling water and a few drops of extra virgin olive oil to taste. Toss everything together
- Serve immediately after sprinkling with Parmesan cheese
- Pasta Leftovers: Allow the pasta to cool fully before storing it in airtight containers in the refrigerator for 3 to 4 days. Variations: Use any vegetables you have on hand to make this dish your own. It is also possible to use other vegetables such as broccoli, green beans, and asparagus in this dish. Put in some of this fast lemon chicken or make this shrimp (take the shrimp off the skewers and toss in the pasta) if you need to add some protein to your meal. Among the excellent Mediterranean items available in our shop are extra virgin olive oils, all-natural and organic spices, and more.
Calories:302.8kcal Carbohydrates:52.1g Protein:13.2g Fat:3.6g 1.7 g of saturated fat Cholesterol:5.7mg Sodium:162mg Potassium:751.4mg Fiber:5.8g Vitamin A is 5318.1 International Units (IU). Vitamin C: 82.1 milligrams Calcium:160.9mg Iron:2mg
Easy Pasta Primavera
It is possible that this content contains affiliate links. You can read more about my disclosure policy here. This Easy Pasta Primavera is a delicious vegetarian dish that is really filling. This pasta dish, which is made with fresh veggies, al dente pasta, and salty Parmesan, is light and delectably wonderful. More pasta recipes to try include thicken bacon ranch spaghetti and garlic shrimp alfredo, which are also excellent choices. Contents of the Table of Contents
- What you’ll need to make Pasta Primavera
- How to Make Pasta Primavera
- Recipe Tips
- Substitutions and Add-ins
- Frequently Asked Questions
- Serving Suggestions
- Make this Pasta Primavera a day or two ahead. Additional Perfect Pasta Dishes
- Complete Recipe Instructions
Pasta Primavera Recipe Details
It’s simple to make this vegetarian pasta dish, which is both colorful and tasty in addition to being good for you.
I adore the way all of the ingredients come together to make this dish a favorite among the entire family.
- Flavor-The diversity in this Pasta Primavera is delectable, since it is bright and overflowing with numerous tastes
- It is also healthy. There are so many different textures in this meal because to the al dente pasta, mixed veggies, and melted Parmesan. Ease-This Pasta Primavera dish is simple to prepare and requires only a few simple ingredients to get the greatest flavor possible. Besides being simple to prepare, this vegetarian spaghetti meal only takes approximately 20 minutes to complete, making it an excellent choice for hectic nights.
What you’ll need
- Routini pasta
- Vegetables: garlic cloves, red onion, broccoli florets, red bell pepper, Zucchini, and yellow squash
- Sauce: balsamic vinegar
- A sauce made of olive oil, salt (to taste), black pepper, grated Parmesan cheese, and pasta water leftover from the cooking process
How to Make Pasta Primavera
- Prepare the pasta. Cook the rotini pasta till al dente in a saucepan of salted boiling water until the pasta is tender. It’s important to set aside at least 1/2 cup of pasta water for subsequent use. Garlic should be sautéed. Heat the olive oil in a skillet over medium-high heat. Then, after the oil is hot, add the minced garlic cloves and allow them to sizzle for a few seconds while continuing to swirl
- Toss in the onion. Toss in the chopped onion and cook, stirring constantly, until the onion is soft.
- Combine the broccoli and red pepper in a large mixing bowl. After that, add the broccoli florets and the sliced red bell pepper to the pan. Add the vegetables and cook for a few minutes, until they are soft as well
- Add in the zucchini, squash, and spices and mix well. Salt and pepper the sliced zucchini and yellow squash and saute for approximately 2 minutes with the seasonings
- Combine the pasta, cheese, and water in a large mixing bowl. When the veggies are finished, add the cooked rotini, grated Parmesan cheese, and the pasta water that was saved at the beginning. Combine everything in a large mixing bowl until the cheese is melted. Serve
- Pre-cut the vegetables — Because you will be sauteing your vegetables one after another, you will not have time to cut the vegetables as you cook them. Prepare them ahead of time so that you can concentrate on stirring and tenderizing what is already in the pan. Don’t skip the pasta water—if you don’t use anything to keep the olive oil from sliding off the pasta, it will slip right off. That is exactly what the pasta water accomplishes, so make sure to save aside some after cooking. When the Parmesan cheese is added, be sure to stir thoroughly since Parmesan cheese is a dry cheese and will not melt as rapidly as other cheeses. Continue to mix until the chocolate has melted and all of the ingredients have been well incorporated.
Add-ins and Substitutions
- Cubed chicken, steak, or chopped bacon can be added to this pasta if you wish to make it a meat dish. Simply prepare and cut the meat before adding it to the pot towards the conclusion of the cooking procedure. Change up the vegetables- Try substituting your favorite vegetables, such as asparagus, Brussels sprouts, olives, and so on. This recipe is quite adaptable and goes well with a wide variety of vegetables. Substitute a different sauce-If you prefer a sauce with a tomato basis, or perhaps one that includes lemons and capers, then go ahead and use it instead. Alternate the pasta-If rotini isn’t your favorite or you don’t have any on hand, you might substitute various pasta shapes and sizes like as penne, linguine, or spaghetti, instead.
What kinds of veggies are the most appropriate for pasta primavera? Red bell pepper, Zucchini, Yellow squash, Red onion, Garlic cloves, and broccoli florets are the vegetables that I use in my pasta primavera, but you could also use asparagus, cherry tomatoes, olives, and other fresh vegetables in place of the vegetables I use. What is the purpose of adding pasta water to a sauce? The starch in the remaining water from boiling your pasta not only lends a salty flavor to your sauce, but it also thickens it and helps it adhere to the pasta.
Despite its simplicity, this Pasta Primavera is full of flavor and pairs nicely with a variety of different foods. Here are a few delectable serving suggestions to get you started:
- Meats: Crispy air fryer chicken wings, air fryer chicken tenders, and whole oven-roasted chicken are some of the options. to accompany this spaghetti dish are some of our favorites
- To go with this spaghetti, I like to serve it with garlic cheese bread, overnight rustic bread, or an easy focaccia bread. Simple Antipasto Salad (low carb): To begin, try serving Pasta Primavera with an Easy Antipasto Salad (low carb). Along with your pasta, serve crispy air-fried Brussels sprouts, sweet potato fries, or bacon-wrapped asparagus (oven baked) as side dishes.
Make This Pasta Primavera in Advance
Making Ahead: To prepare this recipe ahead of time, cut, grate, and mince the veggies and cheese, then place them in a container in the refrigerator until you are ready to sauté them. You may also make the pasta ahead of time and preserve it in the refrigerator. Storage: You can keep this pasta in the refrigerator for 3-5 days if you store it in an airtight container. Freeze any leftovers by transferring them to an airtight container and laying them flat in the freezer. Once it has been frozen, store it upright to save on storage space.
To reheat, you may either use the microwave or a pan on the stovetop to warm it.
More Perfect Pasta Dishes!
- Creamy Chicken Pesto Pasta
- Pasta Pomodoro Recipe
- Greek Chicken Pasta Salad
- Italian Sausage Ravioli
- Shrimp Alfredo Pasta
- Creamy Chicken Pesto Pasta
- Creamy Chicken Pest
Full Recipe Instructions
- Brotini pasta, 4 tablespoons olive oil, 4 big garlic cloves, 1/2 red onion, 1 1/2 cups broccoli florets, 1 red bell pepper, one zucchini, one yellow squash, 1/2 teaspoon salt (or to taste), 1/8 teaspoon black pepper, 1 cup grated Parmesan cheese, 1/2 cup pasta water
- Cook 1 pound of rotini pasta till al dente in a saucepan of salted boiling water until the pasta is tender. Make sure to set aside at least 1/2 cup of the pasta water before cooking. 4 tablespoons of olive oil should be added to a pan and let to heat up to medium high heat. After that, add the minced garlic cloves and allow them to sizzle for a few seconds while stirring constantly. Afterwards, add half of a red diced onion and continue to stir until the onion is soft. Cook for a few minutes until the veggies are soft, then remove from the heat and add 1 1/2 cups broccoli florets and 1 sliced red bell pepper to the pan. Add one sliced zucchini, one sliced yellow zucchini squash, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to the pot and mix thoroughly. Add the cooked rotini pasta, 1 cup grated Parmesan cheese, and half a cup of heated pasta water to the pan and simmer for about 2 minutes more. Serve when still heated.
FAQs are addressed in the preceding post.
- How to store
- How to prepare ahead of time
- Tips for serving
463 calories|63 grams of carbohydrates|18 grams of protein|16 grams of fat|4 grams of saturated fat|15 milligrams of cholesterol|466 milligrams of sodium|487 milligrams of potassium|4 grams of fiber|5 grams of sugar|1038 international units of vitamin A|58 milligrams of vitamin C|224 milligrams of calcium|2 milligrams of iron Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!
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