Pasta Primavera translates to “Spring Pasta” and is typically made with seasonal vegetables. The beauty of this dish is that you can use whatever vegetables you like, regardless of the season. It’s a wonderful way to incorporate a variety of vegetables into one dish.
Servings: 4
Total Cooking Time: 30 minutes
Ingredients
- 10 oz. – penne pasta, or your favorite cut
- 2 tbsp. – extra virgin olive oil
- 4 cloves garlic, sliced
- 1 bunch asparagus, chopped into 1-inch pieces
- 1 cup – cherry tomatoes, halved
- 1 cup – red onion, sliced
- To taste – Kosher salt, black pepper
- ½ cup – frozen peas, thawed
- ¾ cup – Parmesan, grated
- 3 tbsp. – lemon juice
- To taste – red pepper flakes
Optional Add-Ins:
- 1 cup – chopped fresh basil, tarragon, or parsley, if available
Instructions
- Bring a pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Heat the oil in a large, deep skillet over medium heat. Add the garlic, asparagus, tomatoes, onion, salt, and pepper, and sauté for 3 to 4 minutes, or until the vegetables are tender.
- Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the fresh herbs, if using.
- Season to taste, and serve.
Chef’s Tips
- If using pre-grated Parmesan, do not add it during the cooking process. Pre-grated/shredded cheese contains anti-caking agents that do not melt well, and can sometimes result in a stringy texture.
- For a creamier version of pasta primavera, add heavy cream.
- Don’t throw away the pasta water. Keep it on hand, as this can be used to loosen a completed dish.
- This dish is a blank canvas for additions. Choose your favorite vegetables or herb(s). Zucchini, squash, eggplant, mushrooms, spinach, cauliflower, broccoli, sugar snap peas, snow peas, and bell peppers are just a few examples. Get creative and make it your own.
