Spring Pasta Primavera
A vibrant and flavorful dish celebrating fresh spring vegetables, perfect for welcoming the season.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian, Gluten Free (with substitution)
Ingredients
1 pound Short-cut pasta (e.g., penne, fusilli, farfalle)
1 bunch Asparagus spears
1 cup Frozen peas
1 pint Cherry tomatoes
1 medium Zucchini or yellow squash
2 cups Broccoli florets
4 cloves Garlic
1 large Shallot
1/4 cup + 2 tablespoons Olive oil
1/2 cup Dry white wine (optional)
1 large Lemo
1/2 cup Fresh basil
1/4 cup Fresh parsley
1/2 cup + more Parmesan cheese
Salt and freshly ground black pepper to taste
1 cup Reserved pasta water
Instructions
- Prep Your Veggies: Prepare all your vegetables: trim asparagus, halve cherry tomatoes, slice zucchini, and prepare broccoli, garlic, and shallot
- Cook the Pasta: Boil salted water, cook pasta until al dente, and reserve pasta water before draining
- Sauté the Aromatics: Heat olive oil, cook shallot until translucent, then add garlic until fragrant
- Add the Harder Vegetables: Sauté asparagus and broccoli until tender-crisp
- Deglaze and Add Softer Veggies: Add white wine/broth, then zucchini, cherry tomatoes, and peas
- Combine and Finish the Sauce: Add cooked pasta, olive oil, lemon juice, and reserved pasta water. Toss to combine
- Stir in Cheese and Herbs: Add Parmesan, adjusting with more pasta water to desired consistency, then stir in basil and parsley
- Season and Serve: Season with salt and pepper, garnish with more cheese and basil, and serve immediately
Notes
Don't overcook your vegetables to preserve their flavor and nutrients.
Reserve pasta water for sauce emulsification.
Use fresh, high-quality ingredients for the best flavor.
Find it online: https://onthatplate.com/spring-pasta-primavera-spring/