Pasta Primavera is a veggie-rich pasta dish that is ideal all year round, not only in the spring and summer.
The recipe is flexible, allowing you to use other sorts of vegetables you might already have on hand, and it has such a wonderful flavor.
What Is Primavera Pasta?
A straightforward recipe for pasta and fresh veggies is called pasta primavera.
Many people mistakenly believe it to be an Italian meal, although it was originally developed by chef Sirio Maccioni and two sous chefs as an American dish (the originally used cream cheese).
- It was initially offered in a restaurant in New York City, and a few years later, the New York Times published a recipe, which helped make the meal famous.
- You’ll adore these aspects of our pasta primavera:
- It’s an excellent way to include lots of vegetables in your dinner.
- It’s a clever method to use up all the vegetables in the fridge that are close to spoiling.
- This has such a delicious, wonderful flavor and is quite filling.
- It works well to encourage kids to eat their vegetables.
- Don’t foods that appear appetizing and vibrant make them taste better? There is a lot of visual attraction going on.
- Additionally, it works nicely as a side dish at gatherings (where you’ll receive extra servings) or as a nice main dish for supper.
Primavera Pasta Video
And it tastes fantastic, of course! I adore the flavor of lemon, Parmigiano, and garlic that permeates every single bite.
Do you know what the Mediterranean diet is? And did you know that the traditional Mediterranean dietary patterns that inspired this healthy style of eating also include pasta?
It includes pasta and other high-quality food groups that ought to be consumed frequently and in moderation.
What Components Do I Need To Make Primavera Pasta?
- Penne noodles
- Salt
- Almond oil
- Red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes, and garlic are some examples of fresh vegetables.
- Italian seasoning, 2 teaspoons, dried
- 2 tbsp of lemon juice, fresh
- 2 Tbsp freshly chopped parsley
- halves 1/2 cup of parmesan cheese
How Do You Make Primavera Pasta?
It’s very simple to make this dish. The preparation requires considerable chopping, so it takes some time, but it cooks rapidly. the following steps:
First, boil the pasta.
You should first bring a big pot of water to a boil, add salt, and then cook the pasta according to the instructions on the package. Before draining the pasta, save 1/2 cup of water.
2: Sauté the vegetables
Cook the vegetables while the pasta is in the boiling water so they will be done at the same time.
Do this by bringing a 12-inch (deep) skillet to medium-high heat. Add the carrot and red onion, and sauté for 2 minutes.
Add the bell pepper and broccoli, then cook for 2 minutes. Add the zucchini and squash, and cook for 2 to 3 minutes, or until the vegetables are almost mushy.
For 2 more minutes, add the Italian seasoning, tomatoes, and garlic.
Step 3: Combine pasta, vegetables, and seasonings.
Once the pasta pot or serving bowl is empty, add the vegetables, drained pasta, lemon juice, and additional salt as necessary. Toss while adding pasta water to loosen as required.
Sprinkle the remaining 1/4 cup Parmigiano on top before serving, along with the parsley.
Do You Allow Other Vegetables?
Depending on the vegetables you have on hand and the versatility of the dish, you can use a variety of vegetables.
Other healthy options are shelled peas, asparagus, eggplant, cauliflower, spinach, or green beans. I believe I would also enjoy an autumnal variation with various fall vegetables.
What Kind of Pasta Should You Use?
Any medium pasta would work, but I typically use Penne because I nearly always have some on hand. Here are some excellent choices:
- Farfalle (bowties)
- Fusili
- Ziti
- Mostaccioli
- Gemelli
- Penne
Is it Possible to Add Shrimp or Chicken to This Recipe?
Yes. Grilled chicken breasts, rotisserie chicken, or sautéed shrimp are all excellent protein additions to this dish.
How to Make the Best Primavera Pasta?
- The secret to any pasta recipe is to never overcook the pasta.
- One of the few ways to give pasta more flavor as it cooks is to salt the boiling water.
- The texture of the vegetables should be delicate but still slightly crisp, not mushy.
- The bell pepper and onion are essential since they both enhance the flavor.
- Include a lot of parmesan! Although I would argue that 1/2 cup is just the bare minimum, you don’t have to stop there.
Additional Delectable Recipes to Try
- Pasta and Bean Soup
- Creamy Tuscan Chicken Pasta in the Instant Pot
- Carbonara pasta
Ingredients
- 10 oz. dry Barilla Penne Pasta
- Salt
- 1/4 cup olive oil
- 1/2 medium red onion, sliced
- 1 large carrot, peeled and sliced into matchsticks
- 2 cups broccoli florets, cut into matchsticks
- 1 medium red bell pepper, sliced into matchsticks
- 1 medium yellow squash, sliced into quarter portions
- 1 medium zucchini, sliced into quarter portions
- 3 – 4 cloves garlic cloves, minced
- 1 cup (heaping) grape tomatoes, halved through the length
- 2 tsp dried Italian seasoning
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan,* divided
- 2 Tbsp chopped fresh parsley
Instructions
- Bring water in a big pot to a boil. As directed on the package, cook the penne pasta in salted water; before draining, reserve 1/2 cup of the cooking liquid.
- Meanwhile, in a 12-inch (deep) skillet, heat the olive oil over medium-high heat.
- Add the carrot and red onion, and sauté for 2 minutes.
- Add the bell pepper and broccoli, then cook for 2 minutes.
- Add the zucchini and squash, and cook for 2 to 3 minutes, or until the vegetables are almost mushy.
- For 2 more minutes, add the garlic, tomatoes, and Italian seasoning.
- Once the pasta pot or serving bowl is empty, add the vegetables, drained pasta, lemon juice, and additional salt as necessary. Toss while adding pasta water to loosen as required.
- Sprinkle the remaining 1/4 cup of parmesan and parsley over the dish before serving.
Notes
- *Use 1 cup of parmesan if you want it to be cheesier.