Pasta Primavera


Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Recipe From

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan


  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.


Pasta primavera image

Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish

Recipe From

Provided by Geraldene Holt

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 10

85g unsalted butter
1½ tbsp each chopped parsley , mint and chives
400g shelled garden peas , about 1.25kg/2lbs 12oz in their pods
200g baby carrot , ideally with leaves
200g baby or regular sized courgettes
200g slim green beans
400g tagliatelle
splash of olive oil
finely grated zest and juice of 1 lemon
as much fresh basil as you like
Calories634 calories
Fat22 grams fat
SaturatedFat12 grams saturated fat
Carbohydrate93 grams carbohydrates
Fiber11 grams fiber
Protein21 grams protein
Sodium0.09 milligram of sodium


  • Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
  • Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
  • Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.


Chef John's Pasta Primavera image

Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

Recipe From

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 45m

Yield 6

Number Of Ingredients 15

1 bunch fresh basil
3 cups chicken broth, divided
½ cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 zucchinis, diced
1 cup chopped sugar snap peas
½ cup shelled English peas
1 bunch asparagus, stalks diced, tips left whole
½ cup grated Parmesan cheese, or as needed
Calories589.5 calories
Carbohydrate72.5 g
Cholesterol8.4 mg
Fat26.9 g
Fiber8 g
Protein18.6 g
SaturatedFat4.7 g
Sodium606.7 mg
Sugar7.7 g


  • Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
  • Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
  • Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  • Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
  • Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
  • Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
  • Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.


Pasta Primavera image

"This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. It has such a special taste it's hard to believe it costs just 50¢ a serving.

Recipe From

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 large carrot, julienned
1/2 cup milk
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/8 teaspoon pepper
3 cups cooked spaghetti
Calories 238 calories
Fat2g fat (0 saturated fat)
Cholesterol8mg cholesterol
Sodium425mg sodium
Carbohydrate43g carbohydrate (0 sugars
Fiber0 fiber)
Protein11g protein. Diabetic Exchanges


  • In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.


Pasta Primavera image

I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York's Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it "by far, the most talked-about dish in Manhattan." I encourage you to make Le Cirque's version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it's wonderful.

Recipe From

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 22

1 bunch broccoli
2 small zucchini, unpeeled
4 asparagus spears
1 1/2 cups green beans
1/2 cup fresh or frozen peas
3/4 cup fresh or frozen pea pods
1 tablespoon peanut, vegetable or corn oil
2 cups thinly sliced mushrooms
Freshly ground black pepper
1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes
1/4 cup finely chopped parsley
6 tablespoons olive oil
1 teaspoon minced garlic
3 cups 1-inch tomato cubes
6 basil leaves, chopped
1 pound spaghetti
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream, approximately
1/2 cup grated Parmesan
1/3 cup toasted pine nuts
UnsaturatedFat35 grams
Carbohydrate113 grams
Fat61 grams
Fiber13 grams
Protein32 grams
SaturatedFat21 grams
Sodium1523 milligrams
Sugar15 grams
TransFat0 grams


  • Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
  • Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
  • Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
  • In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
  • Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
  • Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
  • Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
  • In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
  • Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
  • Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.


Primavera Penne image

Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.

Recipe From

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

3/4 pound penne
1/2 stick butter
1 pound asparagus, cut into pieces
1/4 cup dry white wine
1 1/2 cups thawed frozen peas
1/2 cup thinly sliced fresh mint
Grated Parmesan


  • Cook penne, reserving 1/4 cup pasta water. In a large skillet, melt butter over medium. Add asparagus and cook until crisp-tender, 4 minutes. Add wine, and cook until reduced by half, 30 seconds. Add peas and mint. Season, and toss with penne and pasta water. Top with Parmesan.


Healthy pasta primavera image

A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe

Recipe From

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

75g young broad beans (use frozen if you can't get fresh)
2 x 100g pack asparagus tips
170g peas (use frozen if you can't get fresh)
350g spaghetti or tagliatelle
175g pack baby leeks , trimmed and sliced
1 tbsp olive oil , plus extra to serve
1 tbsp butter
200ml tub fromage frais or creme fraiche
handful fresh chopped herbs (we used mint, parsley and chives)
parmesan (or vegetarian alternative), shaved, to serve
Calories476 calories
Fat9 grams fat
SaturatedFat3 grams saturated fat
Carbohydrate74 grams carbohydrates
Sugar6 grams sugar
Fiber9 grams fiber
Protein20 grams protein
Sodium0.1 milligram of sodium


  • Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
  • Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
  • Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

More recipes about "pasta primavera recipes"

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2020-03-24  · How to make Pasta Primavera Prep your ingredients (chop the veggies and grate that cheese!). Add the oil and butter to a skillet over medium-high heat. Once the …

Cuisine Italian American
Category Main Course
Servings 4
Total Time 30 mins

  • Prep your ingredients and boil water for your pasta (cook it al dente according to package directions). Add the oil and butter to a skillet over medium-high heat.
  • Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
  • Before draining the pasta, add a splash of the pasta water (a tablespoon or two) to the skillet. Drain the pasta and add it to the pan and toss. Just before serving, stir in the parmesan cheese. Season with salt & pepper as needed.
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pasta-primavera-recipe-ree-drummond-food-network image
2015-02-11  · For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes. Next, pour in the chicken broth and wine; …

5/5 (85)
Difficulty Easy
Category Main-Dish
Steps 5

  • For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
  • To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
  • For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
  • Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
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pasta-primavera-delicious-easy-recipe-cooking-classy image
2018-10-20  · Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining. …

5/5 (40)
Total Time 30 mins
Category Main Course
Calories 415 per serving

  • Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
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2013-05-16  · While pasta is cooking, warm oil in a large frying pan over medium high heat. Add onions and garlic and cook until softened. Add things that need a bit more cooking, like mushrooms, next. Add peppers, peas, zucchini, steamed beans (whatever you are using) and cook for a few minutes.
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2 days ago  · This colorful recipe for shrimp pasta primavera is packed with fresh veggies, seafood and just the right amount of cheese for a perfect all in one supper! Ingredients. 1 head of broccoli, cut into florets; 12 ounces green beans, trimmed; I pound large shrimp, peeled and deveined; 8 ounces short pasta (penne, campanelle, etc) 4 tablespoons butter; 1 pint cherry tomatoes, sliced in half; Juice ...
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2021-07-30  · Crack. That's what my kids called this creamy pasta primavera fettuccine alfredo recipe when they were younger. "Mom, can we have crack for dinner?" was heard often at our house. Asparagus is a wonderful substitute or addition to the recipe. So good!. Cuisine: Italian. Prep Time: 10 minutes. Cook Time:...
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2020-03-22  · Bursting with fresh vegetables and Parmesan cheese, this simple recipe for Pasta Primavera can be on the table in less than 30 minutes. Packed with veggies, a light lemon sauce, and lots of sharp cheese, this pasta dish is full of flavor. It is a simple, versatile recipe that can be made using any vegetables you have on hand. And because this recipe does not add any heavy cream, it is a …
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Melt the butter with the oil in a large saucepan or sauté pan over a low-medium heat. Add the onion, leeks, carrot and celery and cook for 5 minutes. Add the garlic, asparagus/beans and peas, stirring frequently until nearly tender, around 8 minutes.
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2020-01-28  · This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies. A simple one pot dish that’s ready in only 30 minutes.
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2021-07-25  · Classic Pasta Primavera Simply Recipes heavy cream, asparagus spears, florets, salt, zucchini, tomatoes and 9 more Pasta Primavera Provencal CBC - Steven and Chris red bell pepper, fresh basil, pepper, fresh pasta, zucchini, lemon zest and 11 more
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2020-08-02  · Cook the pasta. Add the pasta, hot water, and remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Reduce the heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes.
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2020-06-26  · Some pasta primavera recipes call for throwing the veggies in the boiling pasta water. That's an efficient way to do it, but boiled veggies are not exciting to me. And some recipes call for sauteing the vegetables in a skillet, which is fine but requires a bit more hands-on approach. For me, roasting the veggies on one large sheet pan with a bit of seasoning and extra virgin olive oil is the ...
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2021-04-14  · How to Make Pasta Primavera: Cook Pasta, set aside. Sauté veggies in oil with fresh garlic. Cook until slightly tender; you don’t want to cook them too long.
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2021-07-07  · Classic Pasta Primavera One of the classic pasta recipes of our time, pasta primavera is made with angel hair pasta, a rich sauce of butter and cream, Parmesan, and plenty of fresh vegetables. Serve it with your favorite white wine!
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2021-05-04  · Pasta primavera is known for highlighting fresh spring vegetables. Saute the onion, mushrooms, spinach, and cherry tomatoes in a pan and blanch the broccoli in the last few minutes of cooking the pasta. Drain the broccoli and the pasta together to save a step. Cook the low-carb pasta as per the package’s directions.
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2021-01-25  · This pasta primavera recipe calls for rotini pasta, olive oil, minced garlic, asparagus, yellow squash, zucchini, grape tomatoes, red wine vinegar, red pepper flakes, shredded Parmesan cheese, salt, pepper, and basil leaves.This quick-fix dish only takes 15 minutes to prepare and 15 minutes to cook, making it perfect for those busy evenings or after a late night working.
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This pasta primavera recipe is loaded with broccoli, squash, zucchini, asparagus, bell peppers, tomatoes and peas BUT you don’t have to stick with these veggies – just pick your favs or make it the tastiest clean-out-the-veggie-drawer pasta ever! The rainbow of vegetables is lightly dressed in an easy, aromatic cream sauce spiked with garlic, freshly grated Parmesan, lemon juice and basil ...
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Pasta Primavera. This classic pasta dish is made with a colorful array of sautéed vegetables in a light Parmesan lemon sauce. Primavera, actually means "springtime" in Italian and this is a great pasta recipe that features bright vegetables found in the spring and early summer. This quick and easy dinner may have a long ingredient list, but it ...
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2021-07-13  · Recipe Inspirations Shrimp & Pasta Primavera McCormick. McCormick Garlic, sour cream, red bell pepper, sliced carrots and 11 more. Roasted Garlic Parmesan Penne Primavera Rag ú. ground black pepper, red bell pepper, vegetable broth, snow peas and 4 more. Chicken Primavera Alfredo Pasta Knorr. medium zucchini, vegetable oil, large carrot, boneless, skinless chicken breasts and 3 more. …
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Step 2. Cook pasta in a pot according to master technique (until very al dente, about 3 minutes shorter than package directions call for). Step 3. While pasta cooks, place purple carrot ribbons in ...
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Chef John's Pasta Primavera. Rating: 4.4 stars. 139. Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day. By Chef John.
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