Pasta Primavera is a classic pasta dish that was born in the 1970’s at Le Cirque, a popular New York City restaurant. It was soon being served at many other restaurants and is still a popular pasta dish today. "Primavera" is Italian for "spring" and many people associate Pasta Primavera with the abundant spring vegetable, asparagus. But since it is a favorite dish served during the spring and summer months, a wide range of vegetables can be used. Spaghetti is the chosen pasta in most primavera dishes.
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
Ingredients such as the asparagus and broccoli need a quick blanching before you add them to your pasta, as they won’t cook thoroughly enough just in the skillet. To save using another saucepan, you can take advantage of the boiling water for the pasta to quickly blanch the vegetables before the pasta starts cooking. Simply add these vegetables to your boiling water and allow to cook for about 2 minutes, then scoop out with a slotted spoon into a bowl of ice water to stop the cooking. Set aside and add to your pasta as directed. You can add or substitute any of your favorite vegetables in this recipe; just remember to adjust the cooking times for those vegetables that may take longer to become tender.
1/2 cup asparagus cut into 1-inch pieces
1/2 cup broccoli florets
1 small zucchini cut into 1-inch pieces
1/3 cup frozen peas, thawed
6 ounces linguine or similar string pasta
1 cup grape tomatoes, halved
1 tablespoon julienned fresh basil
2 large cloves of garlic, minced and divided
5 tablespoons olive oil, divided
4 ounces button mushrooms, quartered
Salt and pepper
3/4 cup heavy cream
2 tablespoons butter
1/4 cup grated Parmesan (plus additional for serving)
In a saucepan of boiling salted water, blanch the asparagus and broccoli for 2 minutes. Scoop the vegetables into a bowl of ice water to stop the cooking. Remove the vegetables to another bowl and add the zucchini and peas; set aside.
Cook the linguine in boiling salted water until al dente.
In a small saucepan over medium-low heat, combine the grape tomatoes, basil, 1/3 of the minced garlic and 2 tablespoons of olive oil. Bring to a simmer.
While the pasta is cooking:
Heat the remaining 3 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add the mushrooms; cook until golden about 3 minutes. Add the remaining 2/3 of minced garlic and saute for 30 seconds. Add the asparagus, broccoli, zucchini and peas. Season with salt and pepper. Saute for 3-4 minutes. Add the cream and stir in the butter until incorporated.
Drain the pasta, add it to the skillet and gently toss to combine. Stir in the 1/4 cup of Parmesan cheese. Transfer the pasta to a serving bowl and top with the tomato-basil mixture.
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