Pasta Primavera
A vibrant and delicious Italian-inspired dish with soft pasta and a variety of seasonal veggies, perfect for a light meal.
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.
Notes
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.