Custom Search
mangiabenepasta.com
Your place for traditional Italian recipes
Pasta Primavera
Pasta Primavera
"Primavera" is Italian for Spring.  This allows for a wide range of spring vegetables to be combined
to create Pasta Primavera.  In Italy, Pasta Primavera is served in May and June and sometimes into
summer.  The first tomatoes are harvested and combined with fresh basil, Italian parsley, garlic,
and olive oil.  Spaghetti is the chosen pasta in most primavera dishes.  When the recipe came to
the US, some restaurants added toasted pine nuts.  Most people associate this recipe with the
abundant spring vegetable, asparagus.  As fall and winter approached, the recipe is adjusted to
make use of whatever fresh vegetables are available.  Gradually, cream was added and the recipe
became what we are most familiar with today.

We are providing you with 10 different recipes for Pasta Primavera.  Use the ingredient amounts
as a guide and choose the springtime vegetables that are available to you.  Most of the recipes
serve 4 unless otherwise noted.
1. Pasta Primavera (Uncooked tomato sauce)

Ingredients:

1 pound spaghetti
4 cups chopped fresh tomatoes
2 garlic cloves, finely minced
4 tablespoons olive oil
2 tablespoons chopped fresh garlic
2 tablespoons chopped Italian parsley
Salt and pepper
Grated Parmesan cheese (optional)

Directions:

Cook pasta in boiling water until al dente.
In the meantime, combine the remaining ingredients in a bowl.
Toss the pasta with the tomato mixture and serve immediately.
Sprinkle with Parmesan cheese, if desired.
2. Pasta Primavera (Spring vegetable sauce)

Ingredients:

1 pound spaghetti, cooked
1/3 cup olive oil
1 green bell pepper, cut into strips
1/4 pound mushrooms, sliced
1 zucchini, julienned
1 medium onion, cut into slivers
2 garlic cloves, minced
6 plum tomatoes, diced
1/4 pound asparagus, cut into 1-inch pieces
Salt to taste
1/4 cup chopped Italian parsley

Directions:

Saute the pepper strips in olive oil for about 5 minutes.
Add the mushrooms, zucchini, onion, and garlic.  Cook an additional 5
minutes.
Add the tomatoes, asparagus, and salt.  Bring the mixture to a boil, then
reduce heat to medium, and cook 10 minutes.  Remove from the heat and stir
in the parsley.  Serve over cooked spaghetti.
3. Pasta Primavera (No tomatoes, heavy cream added)

Ingredients:

1 pound spaghetti, cooked
1/4 cup butter
8 ounces mushrooms, sliced
8 ounces asparagus, cut into 1-inch pieces
1 carrot, thinly sliced
1 zucchini, sliced
1/2 cup peas
1 teaspoon chopped chives
1 cup heavy cream
1/2 teaspoon salt
Pinch of black pepper
Pinch of nutmeg
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
Chopped fresh parsley

Directions:

Saute the mushrooms, asparagus, carrot, zucchini, peas, and chives in butter
for 5 minutes.  Add the heavy cream, salt, pepper, nutmeg, and basil.  Bring
the sauce to a boil.  Remove from the heat, pour over cooked pasta, and toss.
Add the Parmesan and parsley.  Toss again and serve.
4. Pasta Primavera  (Lots of Cheese)

Ingredients:

1 pound angel hair pasta, cooked
1 tablespoon butter
2 cups diced bell pepper (use a variety of colors, if possible)
2 cups sliced zucchini or summer squash
8 ounces sliced mushrooms
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated Asiago cheese
1/4 cup milk
1 teaspoon salt
Pinch of black pepper

Directions:

Sauté the peppers in butter until soft, about 3 minutes.
Add the zucchini and mushrooms.  Sauté an additional 4 minutes.
In the meantime, put all the cheese, milk, salt and pepper in a small saucepan.
Heat the mixture until the cheeses blend together to form a sauce, 1-2 minutes.
Toss the vegetables with the cooked pasta, then add the cheese sauce.
Toss again and serve.
5. Pasta Primavera (Quick and easy)
    (Serves 2)

Ingredients:

8 ounces spaghetti or fettuccine, cooked
3 tablespoons olive oil
2 tablespoons butter
1 onion, cut into slivers
3 garlic cloves, minced
1/2 cup sliced mushrooms
1/2 cup diced yellow squash
1/2 cup diced red bell pepper
1/2 cup asparagus, cut into 1-inch pieces
1/2 cup broccoli florets
1/2 cup chicken broth
5-6 fresh basil leaves, cut into slivers
Salt and Pepper
Grated Parmesan cheese for sprinkling

Directions:

Heat oil and butter in a large skillet.
Add the onion, garlic and mushrooms.  Saute 3-4 minutes.
Add the remaining vegetables and sauté 10 minutes.
Add the broth, basil, salt and pepper.  Cook just long enough to heat the broth.
Pour over cooked pasta and toss.  Sprinkle with Parmesan cheese and serve.
6. Pasta Primavera  (Steamed vegetables)
    (Serves 2)

Ingredients:

1 large carrot, thinly sliced
1 cup broccoli florets
1 cup sliced zucchini
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chicken stock
1/4 cup heavy cream
8 ounces rotelle pasta, cooked

Directions:

Steam carrots for 2 minutes, then add broccoli and zucchini.
Steam vegetables until tender, about 5 more minutes.

In the meantime, sauté onion in olive oil until soft.
Add the garlic, chicken stock, and cream.  Bring to a boil.
Continue cooking and stirring sauce until it begins to thicken.
Toss the cooked pasta with the sauce.
Top with the steamed vegetables.  Toss again and serve.
7. Pasta Primavera  (Contains white wine)

Ingredients:

1 pound linguine, cooked
1/4 cup unsalted butter
1 cup asparagus, cut into 1-inch pieces
1 carrot, thinly sliced
1/2 cup sliced green onion
1 garlic clove, minced
10 fresh basil leaves, cut into slivers
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups sliced mushrooms
1 cup fresh sugar snap peas
1/2 cup dry white wine
Grated Parmesan cheese for sprinkling

Directions:

Melt butter in a large skillet.  Add asparagus, carrot, green onion, garlic, basil,
salt and pepper.  Cook until tender, 5-6 minutes.
Add mushrooms, peas, and white wine.  Cook an additional 3-4 minutes.
Toss vegetable mixture with cooked pasta.  Sprinkle with Parmesan cheese.
8. Pasta Primavera  (With broccoli rabe and lots of garlic)

Ingredients:

1 pound linguine, cooked
1-1/2 cups chicken broth
1/2 cup sun-dried tomatoes (not oil-packed)
5 tablespoons olive oil
8 garlic cloves, minced
8 ounces shitake mushrooms, sliced
10-12 ounces broccoli rabe, cut into bite-size pieces
1/2 cup chopped fresh basil
Salt and pepper
Grated Parmesan cheese for sprinkling

Directions:

Bring broth to a simmer in a small saucepan.  Remove from heat and add the
sun-dried tomatoes.  Let sit for about 30 minutes.  Drain and reserve broth.
Slice tomatoes into strips.

Heat oil in a large skillet over medium heat.  Add garlic and sauté until golden,
1-2 minutes.  Add mushrooms, broccoli rabe, basil, sun-dried tomatoes and
their reserved broth.  Simmer 4-5 minutes, or until vegetables are tender.
Toss vegetables with cooked pasta.  Season with salt and pepper.
Sprinkle with Parmesan cheese and serve.
9. Pasta Primavera  (With chicken)

Ingredients:

2 cups asparagus, cut into 1-inch pieces
2 cups penne pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 cup green peas
1 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/4 cup dry white wine
2/3 cup heavy cream
1 tablespoon fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, cut into slivers
1/4 cup chopped parsley
3 tablespoons chopped green onions

Directions:

Bring water to a boil in a large saucepan.  Add the asparagus and cook for 3
minutes.  Remove the asparagus from the water and add the pasta.  Cook for
the time directed on package.

In the meantime, heat oil in a large skillet over medium-high heat.  Cut the
chicken breasts into thin strips.  Saute in the oil for 5 minutes or until nicely
browned.

Add the asparagus, peas, salt, pepper, and garlic.  Saute for 2-3 minutes.
Add the wine and scrape up the browned bits on the bottom of the pan to add
flavor to the sauce.  Stir in cream and lemon juice.  Cook 2 more minutes.  Add
pasta and cheese.  Stir mixture well to coat everything.  Remove from heat. 
Stir in basil, parsley, and green onions.  Serve.
10. Pasta Primavera  (With pine nuts)
      (Serves 6)

Ingredients:

1 pound spaghetti, cooked
1-1/2 cups coarsely chopped broccoli
1-1/2 cups snow peas
1 cup sliced zucchini
1 cup green peas
6 asparagus stalks, cut into pieces
1 tablespoon olive oil
2 medium tomatoes, chopped
3 teaspoons minced garlic, divided
1/4 cup chopped parsley
Salt and pepper
1/3 cup pine nuts
1/4 cup olive oil
10 mushrooms, sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
5 tablespoons butter
1/3 cup chopped fresh basil

Directions:

Blanch broccoli, snow peas, zucchini, green peas, and asparagus in boiling
water, 3-4 minutes.  Rinse in cold water and set aside.

In a medium skillet, heat 1 tablespoon olive oil.  Add tomatoes, 1 teaspoon
garlic, parsley, salt and pepper to taste.  Saute 3 minutes.  Set aside.

Heat a large skillet over medium heat and add the pine nuts.  Toast the nuts 2-
3 minutes, stirring often, until lightly browned.  Add 1/4 cup of oil, 2 teaspoons
garlic, mushrooms and blanched vegetables.  Simmer 2-3 minutes.  Add
cooked spaghetti, cream, Parmesan, butter, and basil. Mix gently.  Place
pasta into serving bowl and top with sautéed tomatoes.  Serve.
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2014   Sandra Laux
No more bending your spaghetti to get it
all in the boiling water. The pan's wide oval
shape takes up minimal space when the
stovetop is crowded. The handles have
nonslip, heat-resistant silicone grips, and
a helper handle on this pot makes draining
and carrying much easier.
COOKING WITH RACHAEL RAY
COOKING ONIONS
Sauteing onions until soft, 5 to 10 minutes,
is the first step in many recipes.  The
reason is that softened onions add body
and sweetness.  Browning onions, 10 to 15
minutes, gives the onions a deeper flavor
that makes them great with sauteed
greens or in a savory tart.  Lowering the
heat and cooking the onions for 30 minutes
or more will caramelize them.  Longer
cooking brings out the onion's sweet side.
Caramelized onions are nice on pizza or in
pasta.
RELATED ITEMS
You Might Also Like
Mushroom Ravioli with Mushroom Cream Sauce
Pasta with Shrimp and Fresh Vegetables
Spaghetti Pie
INGREDIENTS
Borlotti Beans - Dry
PASTA RECIPES  >  PASTA WITH VEGETABLES  >  PASTA PRIMAVERA
GARLIC BREAD
Preheat the oven to 400 degrees F.
Split a loaf of Italian bread lengthwise
into 2 pieces.  Place the bread, cut side
up, on a baking sheet.  Stir together
finely minced fresh garlic and softened
butter.  Spread over both pieces of
bread.  Sprinkle some grated
Parmesan cheese and chopped
parsley over the top.  Bake for 10-15
minutes, or until just starting to turn
golden brown.

NOTE:
Some people cringe at the idea of
using garlic powder instead of fresh
garlic, but for this recipe I find that it
works equally as well. Simply spread
the butter over the bread, sprinkle
generously with garlic powder, add the
Parmesan and parsley, and bake.

PINE NUTS  (PIGNOLI)
The pine nut is actually the tiny, cream-
colored seed of a certain species of pine
tree. Pine nuts , sold shelled, raw or
roasted, have a rich buttery flavor and add a
nice crunch to many foods, included baked
goods, pasta, and salads.
Some simple ways to enjoy pine nuts:

1.   Add toasted pine nuts to salads
2.  Sprinkle into soups for added crunch
3.  Include in pancake and waffle batters
4.  Sprinkle on vegetable pizzas
5.  Add to pasta dishes
PERFECT FOR PASTA NIGHT
REGIONAL ITALIAN COOKING
Print Friendly and PDF
Share
drugstore.com
Oasap Limited
Burpee Gardening