Pasta Primavera is a vibrant and delicious dish that brings the colors and flavors of fresh vegetables to the table. This Italian-inspired recipe features soft pasta tossed with a variety of seasonal veggies, making it a perfect choice for a light yet satisfying meal. Pair it with a creamy sauce and you’ll find that Pasta Primavera is not only tasty but also visually appealing.
Why Make This Recipe
There are many reasons to make Pasta Primavera. First, it’s a great way to incorporate more vegetables into your diet. The combination of crisp zucchini, tender asparagus, and sweet cherry tomatoes gives this dish a fresh taste that is both nourishing and flavorful. Additionally, it’s simple to prepare and can be on the table in no time, making it ideal for busy weeknights. Whether you’re cooking for family or friends, this dish impresses with its gorgeous presentation and delightful tastes.
How to Make Pasta Primavera
Here’s a straightforward guide to creating your own Pasta Primavera at home.
Ingredients:
- 300g / 10 oz linguine (or fettuccine or other long and flat pasta)
- 150g / 5 oz white mushrooms, sliced (0.4cm / 1/6″ thick ~8 pieces)
- 1/2 large zucchini, cut into 0.5cm / 0.2″ rounds (100g / 4 oz piece)
- 1 bunch broccolini
- 1 1/2 cup snow peas (~10 pieces, 75g / 2.5 oz)
- 1 bunch green asparagus (~8 to 10)
- 1 cup green peas, defrosted
- 10 cherry tomatoes, cut in half
- 2 garlic cloves, finely minced
- 5 tbsp / 75 g unsalted butter
- 1 cup thickened / heavy cream
- 1/2 cup Parmigiano Reggiano, finely grated (or regular Parmesan)
- 3 tbsp extra virgin olive oil
- 1/3 cup pasta cooking water (scoop out just before draining)
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves, finely sliced
- 2 tbsp pine nuts, toasted
Directions:
Cut Vegetables: Start by preparing your vegetables. Slice the mushrooms, cut the zucchini into rounds, and prepare the broccolini, snow peas, and asparagus.
Cream Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for a minute. Pour in the heavy cream and let it cook for 2-3 minutes. Stir in the grated Parmigiano Reggiano, salt, and black pepper. Mix well and set aside.
Pasta: Cook the linguine in a pot of salted boiling water according to package directions until al dente. Reserve some pasta water, then drain the pasta.
Cook: In a large pan, heat olive oil and cook the sliced mushrooms, zucchini, and asparagus for about 3-4 minutes. Add the broccolini, snow peas, green peas, and cherry tomatoes, stirring for another 4-5 minutes until the veggies are tender but still vibrant.
Stir the pasta into the veggies, add the cream sauce, and mix well. If the dish is too thick, add a bit of reserved pasta water.
How to Serve Pasta Primavera
To serve, place a generous helping of Pasta Primavera on a plate and sprinkle with fresh basil leaves and toasted pine nuts for added flavor and crunch. Pair it with a side salad or some crusty bread for a complete meal.
How to Store Pasta Primavera
If you have leftovers, let the Pasta Primavera cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of cream or a bit of pasta water if needed.
Tips to Make Pasta Primavera
- Use Seasonal Vegetables: Feel free to swap or add any seasonal vegetables you prefer.
- Adjust the Sauce: For a lighter option, you can reduce the amount of cream or use half-and-half.
- Cook Pasta Perfectly: Don’t overcook the pasta; it should be al dente for the best texture.
Variation
You can try adding protein such as grilled chicken, shrimp, or tofu for an extra boost. For a vegan version, replace the butter and cream with plant-based alternatives and skip the cheese.
FAQs
Can I use other types of pasta?
- Yes! You can use any long pasta like spaghetti or fettuccine. Just adjust the cooking time as needed.
What vegetables can I add?
- You can include bell peppers, carrots, or any other vegetables you enjoy.
Is this recipe gluten-free?
- You can use gluten-free pasta to make this recipe gluten-free. Just follow the cooking instructions on the package.
Enjoy your cooking and the delightful taste of Pasta Primavera!
Pasta Primavera
Ingredients
Pasta and Cooking Ingredients
- 300 g linguine (or fettuccine or other long and flat pasta) 10 oz
- ⅓ cup pasta cooking water scoop out just before draining
- 1 tsp cooking/kosher salt
- ¼ tsp black pepper
Vegetables
- 150 g white mushrooms, sliced 0.4cm / 1/6″ thick ~8 pieces
- 100 g zucchini, cut into rounds 0.5cm / 0.2″ thick (1/2 large zucchini)
- 1 bunch broccolini
- 1 ½ cup snow peas (~10 pieces, 75g / 2.5 oz)
- 1 bunch green asparagus (~8 to 10)
- 1 cup green peas, defrosted
- 10 pieces cherry tomatoes, cut in half
- 2 cloves garlic, finely minced
Cream Sauce
- 5 tbsp unsalted butter 75 g
- 1 cup thickened / heavy cream
- ½ cup Parmigiano Reggiano, finely grated (or regular Parmesan)
- 3 tbsp extra virgin olive oil
Garnishes
- ½ cup fresh basil leaves, finely sliced
- 2 tbsp pine nuts, toasted
Instructions
Preparation
- Start by preparing your vegetables. Slice the mushrooms, cut the zucchini into rounds, and prepare the broccolini, snow peas, and asparagus.
Make the Cream Sauce
- In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for a minute. Pour in the heavy cream and let it cook for 2-3 minutes. Stir in the grated Parmigiano Reggiano, salt, and black pepper. Mix well and set aside.
Cook the Pasta
- Cook the linguine in a pot of salted boiling water according to package directions until al dente. Reserve some pasta water, then drain the pasta.
Cook the Vegetables
- In a large pan, heat olive oil and cook the sliced mushrooms, zucchini, and asparagus for about 3-4 minutes. Add the broccolini, snow peas, green peas, and cherry tomatoes, stirring for another 4-5 minutes until the veggies are tender but still vibrant.
Combine and Serve
- Stir the pasta into the veggies, add the cream sauce, and mix well. If the dish is too thick, add a bit of reserved pasta water.
- To serve, place a generous helping of Pasta Primavera on a plate and sprinkle with fresh basil leaves and toasted pine nuts for added flavor and crunch.
