Pasta Primavera
This pasta primavera is perfect for celebrating spring with seasonal vegetables that are sautéed until tender and tossed with cooked pasta.
Ingredients
- 2 tablespoons olive oil
- ½ peeled thinly sliced red onions
- 2 peeled thinly sliced carrots
- 6 thinly sliced cremini mushrooms
- 2 finely minced cloves of garlic
- 8-10 thinly sliced stalks of asparagus
- 1 thinly sliced green zucchini
- 1 cup cherry tomatoes sliced in half
- ½ cup fava beans, lima beans or peas
- ¼ cup sliced kalamata olives
- 1 pound linguine, angel hair, penne or farfalle pasta
- 1 ½ cups pasta water
- 2 tablespoons chopped fresh parsley
- sea salt and pepper to taste
Instructions
- Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
- Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
- Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
- Stir in the asparagus, zucchini, tomatoes, and beans and cook for 2 to 3 minutes.
- Finish by mixing in the olives, parsley, salt, and pepper.
- When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
- Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
- Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
Notes
Why is this the best pasta primavera recipe? Because you can customize it exactly how you like it. These are just a few variation ideas you can use for inspiration: (1) I prefer it with fresh seasonal vegetables, but frozen vegetables also work in a pinch; (2) season the veggies with a dry Italian seasoning mix and a pinch of red chili flakes; (3) stir in a generous dollop of basil pesto to make a vibrant pesto primavera pasta; or (4) toss the finished pasta with your preferred cooked protein. The flexibility is endless here!
Chop the vegetables into even pieces: Small, bite-sized vegetables are easier to eat and cook in the same amount of time.
Don’t add all of the pasta cooking water at once: Instead, pour a splash of the reserved pasta water into the skillet at a time, toss it to coat the pasta, and continue adding more until the pasta is as saucy and creamy as you like.
Substitute the pasta water: For more flavor, you can substitute hot vegetable stock or chicken stock for the pasta cooking water. Or, if you’re a saucy pasta person, substitute alfredo sauce to make creamy pasta primavera, or use pomodoro sauce or marinara sauce for a tomato and herb flavor profile.
Make it extra filling with your favorite protein: Pasta primavera is naturally vegetarian, but you can easily incorporate your favorite proteins if you want a more substantial meal. For chicken pasta primavera, serve the pasta and veggies with cooked and sliced chicken breasts on top. Toss the pasta with boiled or sautéed shrimp before serving for shrimp pasta primavera.
Make-Ahead: This dish is best served as soon as it’s ready.
How to Store: Transfer the leftover pasta and vegetables to an airtight container and store them in the fridge for up to 3 days.
How to Reheat: Add as much pasta as you eat to a skillet with 1/2 cup of warm water. Heat over low heat, stirring often, until the pasta is warmed through and saucy again.
Nutrition
Calories: 378kcalCarbohydrates: 66gProtein: 13gFat: 7gSaturated Fat: 1gSodium: 118mgPotassium: 564mgFiber: 5gSugar: 6gVitamin A: 3879IUVitamin C: 17mgCalcium: 55mgIron: 2mg