When spring vegetables start showing up at the market, there’s no better way to celebrate them than with a bowl of Pasta Primavera. This classic dish is all about fresh, vibrant ingredients—tender pasta tossed with colorful vegetables, a light sauce, and plenty of flavor. It’s simple, bright, and the perfect reminder that some of the best meals come from letting seasonal ingredients shine. Whether you’re cooking for a weeknight dinner or a relaxed gathering with friends, Pasta Primavera brings the fresh taste of spring straight to the table.
Pasta Primavera
Pasta Primavera
Jordan
Italian
Entree
When spring vegetables start showing up at the market, there’s no better way to celebrate them than with a bowl of Pasta Primavera. This classic dish is all about fresh, vibrant ingredients—tender pasta tossed with colorful vegetables, a light sau...
Ingredients
1 heaping cup broccoli florets
4 asparagus spears, trimmed and cut into 1-inch segments
1/2 cup snow peas
1/2 pound angel hair pasta or spaghetti
4 tablespoons unsalted butter
3 cloves garlic, minced
1 small zucchini, diced
3 Roma or other paste tomatoes, seeded and diced
1/4 cup chicken or vegetable stock
1/2 cup heavy cream
1/2 cup peas, fresh or frozen
1/2 cup grated Parmesan cheese
12 basil leaves, chopped
Kosher salt
Directions
Blanch the veggies
Salt a large pot of boiling water.
Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds.
Remove all the vegetables and plunge into a bowl of ice water. Once cool, drain in a colander.
Heat the butter over medium-high heat in a large sauce pan and saute' the garlic and zucchini for 1 minute.Add the diced tomatoes and sauté another 2 minutes, stirring often.
Add the stock, cream, blanched vegetables,and peas.
Pour in the chicken or vegetable stock and turn the heat to high to bring it to a boil.
Add the cream and toss in all the vegetables, plus the peas. Stir to combine.
Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
Add Parmesan and stir.
Boil the pasta in heavily salted water.
Transfer cooked and drained pasta into the sauce and stir to combine.
Add basil and salt if needed. Grind some black pepper over everything and serve immediately.