Pasta Primavera

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Longer, brighter days are here, and with the change of seasons comes a ton of new recipes. Nothing captures the essence of spring like a vibrant plate of Pasta Primavera.

Al dente pasta and crisp-tender spring vegetables are tossed in a light creamy sauce, and sprinkled with generous amount of Parmesan.
Whether you’re looking for a quick weeknight meal or an elegant dinner to serve your guests, Pasta Primavera delivers a satisfying combination of freshness and comfort.
ORIGINS OF PASTA PRIMAVERA

While Pasta Primavera means “spring pasta” in Italian, the dish itself is entirely American. This pasta rose to popularity when it appeared on the menu at New York’s Le Cirque restaurant in the 1970s, and became one of the most buzzy dishes in the city at the time, and quickly trickled down to restaurants across the country.

WHY YOU WILL LOVE THE RECIPE?
  • Vegetarian : This pasta is a dish all about celebrating fresh seasonal vegetables—their rainbow of colours and variety of flavours and textures, making it a true celebration of the season.
  • Quick Weeknight Meal : Ready in under 30 minutes, making it an easy and healthy weeknight plant-based meal that the whole family will love.
  • Healthy & Satisfying : Loaded with lots of veggies, this pasta is wholesome, satisfying and refreshing.
  • Versatile & Customizable : You can easily swap out the vegetables based on what you have on hand or your personal preferences, and therefore a great way to use up produce in your fridge.


WHAT TYPE OF PASTA IS BEST FOR PASTA PRIMAVERA?

I prefer to use a shorter pasta when I make this recipe. This way you can easily get a bite of vegetables and pasta all in one bite. Fussili, penne, farfalle, or rigatoni are all great options.

WHAT TO SERVE WITH PASTA PRIMAVERA ?

This Pasta Primavera makes a fantastic meal on its own, though if you like, you could certainly pair it with a side dish or two.
Trying adding some protein like a piece of grilled chicken or sauteed shrimps to round the meal. And don’t forget some warm, crusty garlic bread for soaking up any extra sauce left on your plate!

If you are looking for more recipes this Spring, make sure to check the following: CAN YOU MAKE THIS AHEAD OF TIME?

If you want to this prep ahead, you can chop all your veggies and store them separately in the fridge up to 2 days before cooking. When ready to cook, just grab your prepped ingredients and you’ll have dinner on the table in no time.


TIPS FOR MAKING THE BEST PASTA PRIMAVERA

Here are a few tips to keep in mind while making this Caprese Bruschetta:

  • USE THE FRESHEST VEGETABLES AVAILABLE: Add a variety of fresh , vibrant vegetables that add texture, color and flavor. Take full advantage of all that the spring market has to offer!
  • ADD THE VEGETABLES AS PER THEIR COOKING TIME: Sauté the vegetables in the right order so they all end up perfectly cooked at the same time. Or else, they can get overcooked turning them into a mushy mess.
  • SAVE SOME PASTA WATER BEFORE DRAINING: This starchy liquid is essential for creating a silky sauce that perfectly coats all the vegetables and the pasta.


If you made this Pasta Primavera, I would love to know how it turned out! Please let me know by leaving a comment below.



Pasta Primavera Pasta Primavera
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4-5
Calories per serving: 476kcal




Ingredients:
  • 350 g uncooked fusilli pasta
  • 2 Tablespoons olive oil
  • 3 cloves of garlic, minced
  • 2 carrots, peeled and julienned
  • 1 cup chopped asparagus, about 1 1/2 inches in length
  • 1/2 cup sliced zucchini, cut into rounds
  • 1 red bell pepper, thinly sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 frozen peas
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup heavy cream
  • 1/2 teaspoon chilli flakes
  • Zest and juice of 1 lemon
  • Pasta Water
  • 3/4 cup shredded Parmesan cheese

Instructions:
  1. Bring a large pot of water to a boil. Add the salt and then the pasta. Cook the pasta as per the package’s instructions until al dente. Drain the pasta, reserving 1 cup of pasta water. Set aside.
  2. In a large frying pan over medium heat, add 2 Tbsp olive oil, then the finely minced garlic, then add the carrots, and asparagus, zucchini and the red bell pepper.
  3. Season the vegetables with salt, pepper and red chilli flakes. Stir everything together.
  4. Add in 1/2 cup of the reserved pasta water, grated lemon zest, lemon juice along with the drained pasta. Then, add the grape tomatoes, frozen peas and continue cooking for 2 minutes.
  5. Add the cooked pasta to the skillet and then pour in the cream. Let everything simmer together for 2–3 minutes, allowing the pasta to absorb some of the sauce and thicken naturally from the starch.
  6. Turn off the heat, and add the grated Parmesan cheese and mix well until it is incorporated into the sauce. If the pasta looks dry or like there isn't enough sauce, add in additional pasta water until your desired consistency is reached.
  7. Taste for seasoning, and adjust if required. Serve warm and top with extra parmesan cheese.

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