Pasta primavera is a dish that consists of pasta and fresh vegetables.[1][2] A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors (‘primavera’ meaning the season of spring). Classic primavera sauce is based on a soffritto of garlic and olive oil, and finished with Parmesan cheese. However versions further enriched by, or based on, a heavier cream or Alfredo sauce are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers.
Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of pasta, such as spaghetti or fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.
Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring.
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- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Ready Time: 20
Ingredients
- Salt 1 medium zucchini, trimmed, quartered lengthwise, and cut crosswise into 1⁄4"-thick pieces 1 medium yellow summer squash, trimmed, quartered lengthwise, and cut crosswise into 1/4"-thick pieces 1 1⁄2 cups fresh shelled green peas Florets from 1 lb. broccoli 8 spears asparagus, trimmed and cut crosswise into thirds 6 tbsp. olive oil 2 cloves garlic, peeled and minced 16 button mushrooms, stemmed, caps quartered 1⁄4 cup pine nuts 4 plum tomatoes, peeled, cored, and coarsely chopped 1 lb. spaghetti 3 cups heavy cream 1⁄4 cup freshly grated parmigiano-reggiano 1⁄4 cup chicken stock or vegetable stock 4 tbsp. butter, softened 12–14 leaves basil, shredded
Recipe Steps:
- Bring a medium pot of salted water to a boil over high heat. Put zucchini and squash into a sieve, blanch for 30 seconds, transfer to a large bowl of ice water to stop them from cooking further, then gently shake sieve to remove excess water, transfer vegetables to a small bowl, and set aside. Repeat blanching and cooling process with the peas, broccoli, and asparagus, in that order, setting vegetables aside in separate bowls.
- Heat 2 tbsp. of the olive oil in a large nonstick skillet over medium-high heat. Sauté zucchini and squash and broccoli until just beginning to brown, 2–3 minutes. Add peas, one-third of the garlic, and salt to taste, sauté for 1 minute, then transfer to a medium bowl, cover, and set aside. Wipe skillet clean. Heat 2 tbsp. of the oil in the skillet over medium-high heat and sauté mushrooms until golden brown, 2–3 minutes.
- Add pine nuts and sauté until golden, 1–2 minutes. Add half the garlic and salt to taste, sauté for 30 seconds, then transfer to a small bowl, cover, and set aside. Wipe skillet clean. Heat 1 tbsp. of the oil in the skillet over medium-high heat, sauté asparagus until lightly browned, about 1 minute, then transfer to a small bowl, cover, and set aside. Add the remaining 1 tbsp. oil, tomatoes, remaining garlic, and salt to taste to the skillet, and cook over medium-high heat, stirring often, until tomatoes break apart and release their juice, 3–4 minutes. Cover and set aside.
- Cook pasta in a large pot of boiling salted water over high heat until just cooked through, 10–12 minutes. Meanwhile, boil 2 1/2 cups of the cream in a large skillet over medium-high heat until slightly thickened, 5–6 minutes. Stir in parmigiano and salt to taste. Drain pasta, add to skillet with cream, and cook, stirring often, until pasta absorbs sauce, 2–3 minutes. Add the remaining 1/2 cup cream, stock and butter, and stir constantly until sauce thickens, 1–2 minutes
- Divide pasta among four warm bowls. Dividing quantities equally, top pasta with zucchini-broccoli mixture, mushroom mixture, tomato sauce, and asparagus, in that order. Garnish with basil.
