Pasta Primavera, meaning "spring pasta" in Italian, is a vibrant celebration of fresh, seasonal vegetables. This beloved dish is a testament to the beauty of simple cooking, showcasing the natural flavors of spring's bounty without heavy sauces or complicated techniques. Imagine a plate piled high with tender pasta, tossed in a light, flavorful sauce and bursting with the bright colors and tastes of asparagus, peas, zucchini, and more. It's a dish that's as appealing to the eye as it is to the palate, perfect for a light lunch or a satisfying weeknight dinner.
The beauty of Pasta Primavera lies in its adaptability; feel free to substitute your favorite spring vegetables for those listed in the recipe. Whether you prefer a classic approach or want to experiment with unique additions, this recipe offers a delicious foundation for your culinary creativity. Ready to create your own delicious and colorful Pasta Primavera masterpiece? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Cutting board
- Knife
- Large pan or two smaller pans
- Oven
- Dutch oven
Ingredients
- Farfalle pasta
- Asparagus
- Yellow squash
- Bell peppers (red and orange)
- Red onion
- Salt: 2 tablespoons
- Dried basil
- Extra virgin olive oil
- Black pepper
- Garlic
- Italian parsley
- White wine
- Chicken broth: 1 cup
- Heavy cream
- Romano cheese: 1/4 cup
- Bread
Step-by-Step Instructions
Step 1. Prepare the Pasta and Vegetables
- Boil water in a pot. Add 2 tablespoons of salt.
- Cook farfalle pasta for 10-12 minutes.
- Cut asparagus into 1-inch pieces. Discard the woody bottom ends.
- Cut yellow squash in half lengthwise, then slice.
- Slice bell peppers into strips.
- Julienne the red onion.
- Preheat oven to 450 degrees F (232 degrees C).
- In a large pan, toss the prepared vegetables with olive oil, salt, pepper, and dried basil.
- Roast the vegetables for 20 minutes.
- While vegetables roast, drain the cooked pasta.
- Slice bread, brush with olive oil, and top with garlic, salt, and Italian parsley. Bake alongside the vegetables.
Step 2. Roast the Vegetables and Prepare Garlic Bread
- Preheat oven to 450 degrees F (232 degrees C).
- In a large pan, toss the prepared vegetables with olive oil, salt, pepper, and dried basil.
- Roast the vegetables for 20 minutes.
- Slice bread, brush with olive oil, and top with garlic, salt, and Italian parsley. Bake alongside the vegetables.
Step 3. Create the Sauce and Combine with Pasta
- Remove roasted vegetables from the oven.
- Heat a Dutch oven. Add the roasted vegetables, white wine, and chicken broth. Simmer for a minute.
- Stir in heavy cream and bring to a boil. Add the pasta and cook until heated through.
- Add black pepper and Romano cheese. Stir to combine.
Step 4. Serve
- Serve immediately with garlic bread.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use any spring vegetables you prefer. Peas, artichokes, spinach, broccoli, and carrots all work well.
- Don't be afraid to experiment with different cheeses.
Nutrition
- Calories: 600-750
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 15-20g
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes! Frozen vegetables work perfectly fine. Just make sure to thaw them completely before adding them to the pasta.
2. What kind of pasta is best for Pasta Primavera?
Linguine, fettuccine, or even spaghetti are all excellent choices. Choose a pasta that will hold the sauce well.
3. How can I make this recipe vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, ensure your vegetable broth (if using) and Parmesan cheese (if using) are vegan-friendly.
This Pasta Primavera recipe is a delightful celebration of spring's fresh flavors, offering a simple yet elegant meal perfect for any occasion. Enjoy the vibrant colors and satisfying taste of this versatile dish, and remember to customize it with your favorite seasonal vegetables. Buon appetito!