Spring’s Freshest Pasta Primavera Recipe: A Garden-Inspired Delight

Whipping up a delightful pasta primavera brings vibrant colors and fresh flavors to your dinner table.

Crisp vegetables dance alongside perfectly cooked noodles in this light, refreshing dish.

Summer’s bounty shines through each carefully selected ingredient.

Mediterranean sunshine seems to sparkle on your plate with every forkful.

Seasonal produce creates a symphony of textures and tastes that will make your taste buds sing.

Quick and easy preparation means you can enjoy this delectable meal without spending hours in the kitchen.

Dive into this colorful culinary adventure that promises to brighten your evening and nourish your soul.

Why Pasta Primavera Is A Fresh Pick

• Customize with Ease: Swap out vegetables based on what's in your fridge, making this recipe super flexible for any pantry situation.
• Quick Weeknight Winner: Requires minimal cooking skills and comes together faster than ordering takeout, perfect for busy home cooks.
• Veggie-Packed Nutrition Boost: Loaded with colorful vegetables, this pasta delivers a healthy meal that doesn't compromise on flavor or satisfaction.
• One-Pan Wonder: Minimal dishes and simple cleanup mean you'll spend less time scrubbing and more time enjoying your delicious meal.

Everything That Goes In Pasta Primavera

• Pasta: A classic Italian staple that serves as the foundation of this vibrant dish.

• Shallot, Carrots, Zucchini, Squash: Fresh seasonal vegetables that add color, texture, and nutritional value to the pasta.
• Sun-Dried Tomatoes, Cherry Tomatoes: Provide a burst of tangy and sweet flavor to complement the other ingredients.

• Parmesan Cheese: Adds a rich, salty depth and creamy texture to the sauce.
• Milk: Creates a smooth and silky base for the sauce.
• Butter: Enhances the richness and provides a luxurious mouthfeel.
• Dried Basil, Garlic Powder, Salt, Pepper: Essential seasonings that build layers of flavor throughout the dish.
• Olive Oil: Used for sautéing vegetables and adding a subtle fruity undertone.
• Fresh Basil or Parsley: Optional garnish that brings a fresh, herbal brightness.
• Crushed Red Pepper Flakes: Optional spicy element for those who enjoy heat.

Step By Step For Pasta Primavera

Step 1: Boil Pasta Perfectly

Grab a big pot and fill it with water. Sprinkle in some salt and bring the water to a rolling boil. Drop in your pasta and cook until it reaches that perfect al dente texture. Drain the pasta and set it aside, ready for its flavor transformation.

Step 2: Sauté Shallots and Carrots

• Shallots
• Carrots

Sizzle and cook for about 5 minutes until they become soft and fragrant. Transfer these golden beauties to a waiting plate.

Step 3: Caramelize Zucchini and Squash

• Zucchini
• Squash

Cook each side for roughly 3 minutes until they develop a gorgeous golden-brown color. Move these perfectly cooked veggies to join the shallots and carrots.

Step 4: Create Creamy Sauce Magic

• Parmesan cheese
• Milk
• Dried basil
• Garlic powder
• Salt
• Pepper

Stir until the sauce becomes smooth and velvety.

Step 5: Add Tomato Burst

• Sun-dried tomatoes
• Cherry tomatoes

Warm them gently in the sauce, then remove from heat.

Step 6: Combine Everything

Reunite the drained pasta and roasted vegetables with the creamy sauce. Toss everything together until each piece is gloriously coated.

Step 7: Serve with Flair

Plate your pasta primavera hot and fresh. Sprinkle with extra Parmesan, shower with chopped fresh basil or parsley, and if you’re feeling adventurous, add a pinch of crushed red pepper flakes for a spicy kick.

Kitchen Tips For Pasta Primavera

• Roast Vegetables Evenly: Arrange zucchini and squash in a single layer to ensure golden-brown edges and prevent steaming, which helps develop deeper flavor.
• Select Fresh Ingredients: Choose vibrant, crisp vegetables at peak ripeness for maximum taste and nutritional value in your pasta primavera.
• Control Sauce Consistency: Whisk Parmesan and milk slowly to create a smooth, creamy sauce without lumps, adjusting thickness by adding more milk if needed.
• Boost Flavor Depth: Toast herbs and spices briefly in the skillet before adding liquid to release their essential oils and enhance overall taste profile.
• Master Al Dente Pasta: Cook pasta just until tender with a slight bite, then drain immediately to prevent overcooking and maintain perfect texture.

Creative Takes On Pasta Primavera

• Vegan Veggie Delight: Replace milk and Parmesan with cashew cream and nutritional yeast. Use plant-based butter for a dairy-free sauce.
• Gluten-Free Garden Feast: Swap regular pasta with zucchini noodles or gluten-free pasta. Ensure all ingredients are certified gluten-free.
• Protein-Packed Power Bowl: Add grilled chicken, shrimp, or tofu cubes for extra protein. Include quinoa or lentil pasta for a nutrient boost.
• Mediterranean Herb Fusion: Incorporate feta cheese, kalamata olives, and fresh oregano. Use Greek-style yogurt instead of milk for a tangy sauce.

Good Pairings For Pasta Primavera

• Elevate Flavor Companions
• Pair Crisp Sauvignon Blanc with its bright, herbal notes that complement the fresh vegetables and cut through the creamy sauce.
• Harmonize Rustic Wine Choice: Select a light Italian Pinot Grigio that matches the delicate vegetable flavors and adds refreshing acidity to the dish.
• Match Sparkling Water Twist: Serve chilled mineral water with a lemon slice to cleanse the palate between bites and enhance the vibrant vegetable textures.
• Complement Bread Sidekick: Serve warm, crusty ciabatta or focaccia bread to soak up the delicious sauce and provide a satisfying textural contrast to the pasta.

How To Keep Pasta Primavera Fresh

• Store leftover pasta primavera in an airtight container in the refrigerator for up to 3-4 days. Cover tightly to prevent moisture loss and maintain freshness.
• Place pasta in a microwave-safe dish, sprinkle a few drops of water to prevent drying, and heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Gently reheat in a skillet over medium-low heat, adding a splash of milk or water to restore moisture and prevent sticking. Stir continuously to distribute heat evenly.
• Freeze the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.

Pasta Primavera FAQ Guide

• What vegetables are used in this Pasta Primavera?

The recipe includes zucchini, squash, carrots, cherry tomatoes, and sun-dried tomatoes. These fresh vegetables create a colorful and nutritious dish.

• Is this recipe vegetarian?

Yes, the Pasta Primavera is vegetarian. It contains no meat, using vegetables, pasta, cheese, and milk as the main ingredients.

• Can I use different types of pasta?

Absolutely! While the recipe doesn’t specify a specific pasta type, you can use spaghetti, penne, fettuccine, or any pasta shape you prefer.

• How can I make this recipe healthier?

You can reduce butter, use low-fat milk or a plant-based alternative, and add more vegetables to increase nutritional value and fiber content.

Pasta Primavera Recipe

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4.8 from 37 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Springtime pasta primavera brings fresh garden vegetables dancing through creamy sauce with elegant Italian flair. Colorful ingredients blend seamlessly, inviting you to savor each delightful, herb-infused bite of seasonal comfort.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 12 ounces (340 grams) pasta (penne or bucatini)
• 1 large carrot (cut into matchsticks)
• 1 medium zucchini (halved lengthwise and sliced into ¾-inch pieces)
• 1 medium yellow squash (halved lengthwise and sliced into ¾-inch pieces)
• 1½ cups cherry tomatoes (halved)
• ⅓ cup sun-dried tomatoes (chopped)

Dairy and Cheese:

• 6 tablespoons unsalted butter (cut into pieces)
• ¾ cup freshly grated Parmesan cheese (plus more for serving)
• ½ cup whole milk (plus more as needed)

Seasonings and Aromatics:

• 2 tablespoons extra-virgin olive oil
• 1 large shallot (thinly sliced)
• 1 teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

Optional Garnish:

• Chopped fresh basil or flat-leaf parsley
• Crushed red pepper flakes

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Instructions

1. Prepare a large pot of generously salted water and bring to a rolling boil. Cook pasta until tender, following package guidelines. Thoroughly drain and reserve.
2. Heat olive oil in a spacious skillet over medium-high temperature. Sauté shallots and carrots for approximately 5 minutes until tender and slightly translucent. Carefully transfer to a separate plate.
3. Introduce additional olive oil to the skillet. Strategically arrange zucchini and squash in a single layer, allowing each side to caramelize for roughly 3 minutes until achieving a golden-brown complexion. Remove and combine with previous vegetables.
4. Melt butter in the same skillet, then vigorously whisk in Parmesan, milk, dried basil, garlic powder, salt, and pepper until achieving a silky, uniform sauce.
5. Incorporate sun-dried and cherry tomatoes, gently warming them through before removing from heat.
6. Reintroduce drained pasta and roasted vegetables into the skillet, thoroughly coating every ingredient with the creamy sauce through careful tossing.
7. Plate immediately while piping hot, garnishing with additional Parmesan, freshly chopped herbs, and optional red pepper flakes for an extra flavor dimension.

Notes

• Swap veggies seasonally to keep the dish exciting and use whatever fresh produce you have in your kitchen.
• Choose quick-cooking vegetables like bell peppers, asparagus, or snap peas for faster preparation and added color variety.
• Make the dish gluten-free by substituting regular pasta with zucchini noodles or gluten-free pasta alternatives.
• Enhance protein content by adding grilled chicken, shrimp, or tofu for a more substantial meal that satisfies different dietary needs.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 482 kcal
• Sugar: 6 g
• Sodium: 307 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Carbohydrates: 56 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 32 mg