pasta primavera recipe

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 Primavera

pasta

butter

garlic (minced)

zucchini (sliced)

asparagus (trimmed)

bell pepper (diced, red, yellow or orange)

tomatoes

petite peas

snow peas

chicken broth

heavy cream

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 pasta primavera recipe is bursting with fresh veggies and a creamy Parmesan sauce! It's a veggie-packed dinner that pleases everyone.

pasta (casarecce is shown)

olive oil

baby bella mushrooms, sliced

leek,

broccolini (or 1 crown broccoli), cut into small pieces

peas,

carrot, julienned

kosher salt, divided

salted butter

garlic cloves, grated

all purpose flour

2% milk

Parmesan cheese,

Bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Drain and toss the pasta with a bit of olive oil.

Meanwhile, prep the vegetables as noted above. In a dutch oven or large skillet, heat the olive oil over medium high heat. Cook mushrooms for 4 minutes, until starting to brown. Add asparagus, leeks, broccolini, carrots and 1/2 teaspoon kosher salt and cook additional 4 to 5 minutes until asparagus is tender and bright green. Add peas and continue cooking until peas are bright green, about 1 minute.

In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned. Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk and whisk them in until the entire quantity is incorporated and the sauce is smooth. Reduce the heat and whisk until the sauce thickens and no longer tastes like raw flour, about 5 minutes. Add 1/2 teaspoon kosher salt and the Parmesan cheese.

Drain the pasta, then add it to the skillet with the veggies and stir in the sauce. Taste and add the additional 1/2 teaspoon kosher salt. Serve warm, garnished with additional Parmesan cheese. Leftovers store well refrigerated.

Your recipe looks delicious and I like the vegetables with the broccolini which might be a bit more bitter (I like that). A great dish for summer eating.

Made pasta Primavera
Absolutely loved it.
Used garlic scapes as I did not have our fresh Garlic
Easy and pleasing
 Thx

Made this tonight, incredible! Simple flavors that come together to make this dish magical. My husband and I are eating less meat and more veggies thanks to your recipes. Thank you so much!

We made this Pasta Primavera last weekend and it’s delicious!!  We cut back the salt by 1/2 teaspoon and added grilled chicken.  It’s important to follow the advice to measure everything and prep veggies ahead!  Give it a try, it’s very good!

Packed with seasonal veggies, this pasta primavera is a simple, fresh spring or summer dinner. I list the tarragon as optional, but I highly recommend using it to take this recipe over the top!

penne pasta

extra-virgin olive oil (plus more for drizzling)

garlic

squash

zucchini

asparagus

cherry tomatoes (halved)

red onion

sea salt

peas (thawed)

pecorino cheese

lemon juice

Red pepper flakes

basil leaves (plus more for garnish)

tarragon (optional)

black pepper

Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.

Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.

Season to taste, garnish with more basil, and serve.

Pasta Primavera or "Spring Pasta" highlights tender spring vegetables-asparagus, peas, leeks and pea shoots, tossed with pappardelle, lemon zest, olive oil and spring herbs.

Pasta Primavera Recipe

pasta- tagliatelle, fettuccine, pappardelle

leek, thinly sliced (or sub 2 shallots

fennel bulb,

asparagus,

snap peas,

garlic,

salt and pepper

lemon

pea shoots, 1 watermelon radish

tarragon, mint,

Italian parsley

Optional : 1/4-1/2 Greek yogurt (or plain kefir)

Cook pasta

Set salted water to boil for pasta &#8211; 2 quarts water with 2 teaspoons salt, and boil pasta until al dente, saving one cup of hot salted pasta water.

Saute Veggies

In an EXTRA-LARGE saute pan, heat oil over medium-low heat. Saute onion and fennel, until softened, add asparagus, snow peas (see notes for substitutions) and garlic, season with salt and pepper and continue to saute until tender-crisp and bright green. Slightly under cooking is better than overcooking here. 🙂

Combine

Add the pasta, lemon zest, cheese, pea shoots and watermelon radish, and a little pasta water to loosen it, tossing to coat the pasta,  heating it up gently, allowing the cheese to incorporate. Toss in 2/3rds of the herbs. Taste and add more salt as needed. Add a generous drizzle of good olive oil or  added creaminess, toss in some plain yogurt- start with 1/2 cup, more as desired.

Taste once more, adjusting salt and pepper. If it is bland, it needs more salt.

Pour it onto a serving platter and scatter with the remaining herbs. Enjoy!

Another great recipe! I didn't add the yogurt, and opted for the good olive oil drizzle. I bought pecorino cheese for this dish, and wow it's delicious. I like how this pasta dish is light, healthy, and showcases spring's beautiful veggies and herbs.

Omg! Excellent and bursting with Spring flavors. I didn’t plan ahead for all the chopping, but it was well worth the effort. I used both 2 Tbsp tarragon and a handful of chopped mint. The mint gave the dish a lovely finish. Thank you for the recipe

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