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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 most think of it today.

Opinions vary on whether Pasta Primavera is vegetables with pasta or a vegetable sauce for pasta. We are providing you with 10 different recipes for Pasta Primavera.  You may use the ingredient amounts as a guide and use the springtime vegetables that are available to you.  Most of the recipes serve 4 unless otherwise noted.

Brief description of each recipe:

1.   The sauce is chopped tomatoes and served at room temperature. 2.   The sauce is a mixture of spring vegetables that meld together to make the sauce. 3.   The vegetables are sautéed and the sauce is a  cream-based Alfredo sauce. 4.   The vegetables are sautéed and 3 different cheeses are added. 5.   The vegetables are sautéed and served in a light chicken broth sauce. 6.   The vegetables are steamed and blended with a broth and cream sauce. 7.   This recipe adds sugar snap peas and white wine to the sauce. 8.   This unique recipe has sun-dried tomatoes, shitake mushrooms, and broccoli rabe. 9.   Penne pasta with asparagus and chicken in a cream sauce. 10. Pine nuts are added to the vegetables in a cream sauce and topped with sautéed tomatoes.

1. Pasta Primavera (Uncooked tomato sauce)

1 lb. spaghetti

4 cups chopped fresh tomatoes

2 garlic cloves, finely minced

4 TB. olive oil

2 TB. chopped fresh garlic

2 TB. chopped Italian parsley

Salt and pepper

Grated Parmesan cheese (optional)

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)

1 lb. spaghetti, cooked

1/3 cup olive oil

1 green bell pepper, cut into strips

1/4 lb. mushrooms, sliced

1 zucchini, julienned

1 medium onion, cut into slivers

2 garlic cloves, minced

6 plum tomatoes, diced

1/4 lb. asparagus, cut into 1-inch pieces

Salt to taste

1/4 cup chopped Italian parsley

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, but has heavy cream added)

1 lb. spaghetti, cooked

1/4 cup butter

1/2 lb. mushrooms, sliced

1/2 lb. asparagus, cut into 1-inch pieces

1 carrot, thinly sliced

1 zucchini, sliced

1/2 cup peas

1 tsp. chopped chives

1 cup heavy cream

1/2 tsp. salt

Pinch of black pepper

Pinch of nutmeg

2 TB. chopped fresh basil

1/4 cup grated Parmesan cheese

Chopped fresh parsley

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)

1 lb. angel hair pasta, cooked

1 TB. butter

2 cups diced bell pepper (use a variety of colors, if possible)

2 cups sliced zucchini or summer squash

8 oz. sliced mushrooms

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

2 TB. grated Asiago cheese

1/4 cup milk

1 tsp. salt

Pinch of black pepper

Saute the peppers in butter until soft, about 3 minutes.

Add the zucchini and mushrooms.  Saute 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)

8 oz. spaghetti or fettuccine, cooked

3 TB. olive oil

2 TB. 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

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)

1 large carrot, thinly sliced

1 cup broccoli florets

1 cup sliced zucchini

2 TB. olive oil

1 small onion, chopped

2 garlic cloves, minced

1/2 cup chicken stock

1/4 cup heavy cream

8 oz. rotelle pasta, cooked

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)

1 lb. 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 tsp. salt

1/4 tsp. 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

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)

1 lb. linguine, cooked

1-1/2 cups chicken broth

1/2 cup sun-dried tomatoes (not oil-packed)

5 TB. olive oil

8 garlic cloves, minced

8 oz. shitake mushrooms, sliced

10-12 oz. broccoli rabe, cut into bite-size pieces

1/2 cup chopped fresh basil

Salt and pepper

Grated parmesan cheese for sprinkling

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)

2 cups asparagus, cut into 1-inch pieces

2 cups penne pasta

1 TB. olive oil

1 lb. boneless, skinless chicken breast

1 cup green peas

1 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, minced

1/4 cup dry white wine

2/3 cup heavy cream

1 TB. fresh lemon juice

1/4 cup grated Parmesan cheese

1/4 cup fresh basil, cut into slivers

1/4 cup chopped parsley

3 TB. chopped green onions

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)

1 lb. 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 TB. olive oil

2 medium tomatoes, chopped

3 tsp. 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 TB. butter

1/3 cup chopped fresh basil

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 TB. olive oil.

Add tomatoes, 1 tsp. 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 tsp. 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.

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