pasta primavera

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Pasta Primavera

dry Barilla Penne Pasta

Salt

olive oil

red onion, (sliced)

carrot,

broccoli florets,

red bell pepper,

squash,

zucchini,

garlic cloves, (minced)

(heaping) grape tomatoes, (halved through the length)

Italian seasoning

pasta water

lemon juice

parmesan, (divided)

parsley

Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

Add red onion and carrot and saute 2 minutes.

Add broccoli and bell pepper then saute 2 minutes.

Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.&nbsp;

Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.

Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Recipe source: Cooking Classy

https://content.jwplatform.com/videos/xksgsAB4.mp4

Combining a mixture of bright spring produce and a light but creamy sauce, pasta primavera is the ideal dish for a warm May evening.

Pasta Primavera (Pasta With Spring Vegetables) Recipe

fava beans

English peas peas

Kosher salt

unsalted butter

(30 milliliters) extra-virgin olive oil,

garlic,

(90 grams) pine nuts

(170 milliliters) crème fraîche

basil leaves

parsley leaves

Parmigiano-Reggiano,

black pepper

If using fava beans and peas in their pods, shuck beans and peas from pods, keeping beans and peas separate. Discard pods. Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch favas, peas, asparagus, snap peas, and broccolini in boiling water for 1 minute each, transfer to ice bath to cool, then transfer to a paper towel–lined tray and pat dry. Remove and discard skin from each individual fava bean. Set vegetables aside. Empty pot, refill it with fresh water, season generously with salt, and return to a boil.

Meanwhile, in a 3- to 4-quart saucier or a 12-inch skillet, heat butter, olive oil, garlic, and pine nuts over low heat until gently sizzling. Cook, swirling pan constantly, until pine nuts just start to brown and garlic aroma is very strong. Do not let butter brown; remove it from heat occasionally if it starts to sizzle too rapidly. Discard garlic cloves. Add blanched vegetables to pan and toss to combine. Remove from heat.

When water is boiling, add pasta and cook until just shy of al dente, about 1 minute total for most fresh pasta (see note). Drain pasta, reserving 1 cup cooking liquid. Transfer pasta to pan with vegetables and add crème fraîche, lemon zest, lemon juice, basil, and parsley. Set over high heat and cook, stirring and tossing constantly and adjusting the consistency as necessary with a few splashes of the starchy pasta water, until liquid reduces to a creamy sauce. The sauce should coat the pasta and leave a creamy trail on the bottom of the pan when you drag a wooden spoon through it.

Off heat, stir in a generous shaving of fresh Parmigiano-Reggiano and season to taste with salt and pepper. Serve immediately, drizzling with olive oil and sprinkling with freshly ground black pepper and grated Parmigiano-Reggiano at the table.

Pasta Primavera-this classic pasta dish is a wonderful mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It is the perfect pasta recipe for spring and summer!&nbsp;

oz penne pasta

oz asparagus, (cut into 1 ½-inch pieces)

yellow bell pepper,

broccoli florets

zucchini, (chopped)

Salt and black pepper (to taste)

shallot, (minced)

lemon

red pepper flakes

vegetable broth

heavy cream

lemon juice, (divided)

peas

Parmesan cheese

grape tomatoes

basil

Italian parsley, (for garnish)

cheese, (for garnish)

red pepper flakes, (for garnish)

Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.

Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.

Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.

Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.&nbsp;

Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.

This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner.

penne pasta

extra virgin olive oil (divided)

red onion (thinly sliced)

asparagus

cherry tomatoes (halved)

artichoke hearts

garlic

parmesan cheese

salt and pepper (to taste)

parsley (for garnish)

Cook pasta according to package directions.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.

Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.

Add in garlic and cook 1 minute more. Remove from heat.

Add in pasta and toss with 2 tablespoons olive oil, lemon juice, and parmesan until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.

Delicious pasta primavera is filled with spring vegetables and a parmesan cream sauce. For easy clean-up, it&#039;s made in a single skillet!

pasta

butter

garlic (minced)

zucchini (sliced)

asparagus (trimmed)

bell pepper (diced, red, yellow or orange)

tomatoes

petite peas

snow peas

chicken broth

cornstarch

parmesan cheese (shredded)

Cook pasta al dente according to package directions and set aside. 

In a large skillet add butter, and melt over medium heat. Add garlic and cook until fragrant, about one minute.

Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2-3 minutes or until vegetables are tender-crisp.

Stir in heavy cream, peas and tomatoes and simmer an additoinal 2-3 mintues.

Make a slurry by combining cornstarch with 1 tablespoon of broth or water. Whisk the cornstarch into the pan until the sauce thickens.

Stir in parmesan and pasta.  Season with salt &amp; pepper to taste. Serve immediately. 

This One Pot Pasta Primavera is a 30-minute dinner that&#39;s packed with fresh vegetables and an easy creamy parmesan sauce.

One Pot Pasta Primavera

red onion, sliced

vegetable broth to make it vegetarian)

vegetables

salt & pepper

parmesan cheese (make sure

parsley (optional)

Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.

Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.

Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.

Stir in butter, salt &amp; pepper, cream and parmesan cheese, tossing to coat. Remove from heat. Serve garnished with parsley (optional), and enjoy!

https://www.youtube.com/watch?v=gxQ1Ydu7ZTs

This One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.

• 453 calories/8 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/pasta-primavera/

Whole wheat pasta with tomato sauce, parmesan cheese and plenty of fresh vegetables.

Healthy Pasta Primavera Recipe

whole wheat pasta

carrots (cut into 1/4 inch pieces)

squash

mushrooms (thinly sliced)

onion

salt and pepper

parsley.

Cook the pasta in salted water according to package instructions.

While the pasta is cooking, heat the olive oil in a large pan over medium-high heat.

Add the onions to the pan and cook for 3-4 minutes, or until they've started to soften.

Add the broccoli, carrots, squash, and mushrooms to the pan. Season the vegetables with salt and pepper to taste.

Add 2 tablespoons of water to the pan. Cook for 5-7 minutes or until vegetables are tender and starting to brown.

Stir in the garlic and cook for 30 seconds more.

Add the cooked pasta and marinara sauce in the pan; toss to coat.

Sprinkle with parmesan cheese and serve. Top with chopped parsley if desired.

Everyone loves this classic pasta dish - creamy baked pasta filled with vegetables and sauce.

Creamy Pasta Primavera

bow tie pasta (about 3/4 of the box)

flour

milk (low fat

dry white wine (recommend chardonnay)

Monterey Jack cheese (I used preshredded cheese)

pepper

salt

garlic powder (can substitute with garlic clove, minced.)

bread crumbs

Preheat the oven to 350 degrees. Prepare the casserole dish by spraying with non-stick cooking spray.

Cook the pasta according to package directions to al dente, drain well. Save about a cup of pasta water to add to the sauce if needed.

Start by melting the butter over medium heat. Add the flour and whisk for two minutes until the flour is incorporated.

Next whisk in the wine, whisking to incorporate. The sauce will be a smooth paste.

Now do the same with the milk. Slow pour it in while whisking the whole time, the sauce will start to thicken. Add the cheese continuing to stir until it&#039;s melted. Sprinkle in the seasonings - salt, pepper and garlic powder.

When the sauce is thick, stir in the cooked pasta and vegetables, mix everything together well.

Pour into the prepared casserole dish and top with bread crumbs and parmesan cheese. Bake uncovered for about 20 minutes or until hot &amp; bubbly!

Light and delicious this Pasta Primavera is perfect for an easy weeknight meal because it takes only 30 minutes to make. Or lovely for date night with a great bottle of wine!

Pasta Primavera Bowl

mushrooms (sliced)

zucchini squash (sliced)

yellow squash (sliced)

cherry tomatoes (sliced in half)

basil (roughly torn)

chicken stock

white wine

parmesan cheese + additional for topping the pasta

tsp pepper

tbsp butter

Fettuccini pasta

Slice the mushrooms, asparagus and onion. Remove the ends from the squash, slice in half lengthwise and then into half moons. Cut the cherry tomatoes in half.

Start with the vegetables. Heat the butter &amp; olive oil in a large skillet over medium-high heat. Add the mushrooms and onion  and cook for 1 minute.

Next add the zucchini, yellow squash, asparagus and tomatoes. Season with salt, pepper and red pepper flakes. Cook until softened about 3 minutes.

For the sauce, add the minced garlic to the skillet, and cook until fragrant about 1 minute.

Next, pour in the chicken broth and wine. Stir and scrape the bottom of the pan to loosen all the browned bits (that’s where all the flavor is!). Cook for 3 to 4 minutes, until reduced by about half. Stir in the Parmesan, and allow the cheese to melt.

Add the cooked pasta and mix everything together well. If the sauce is too stiff, add a ladle of pasta water.Top with torn basil and Parmesan cheese.

Pasta Primavera is an easy pasta recipe loaded with vegetables and tossed with light butter and lemon sauce. It&#039;s the perfect vegetarian pasta dish for spring and summer.

Easy Pasta Primavera Recipe

bell pepper, any color

zucchini

oz brown or white mushrooms (sliced)

¼ tsp ground black pepper (or

Tbsp lemon juice (freshly squeezed)

parmesan cheese (plus more to serve)

Tbsp chopped fresh parsley (to serve)

Cook pasta in salted water according to package instructions until al&#039;dente or to your desired doneness, drain water and cover to keep warm.

While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.

Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.

Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.

Garnish with more freshly grated parmesan if desired and sprinkle on parsley.

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

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