Here is my interpretation of Pasta Primavera based on what I had in the fridge
Vegetarian pasta at its best!
Cream and garlic together with chicken stock is an incredibly good combination, but feel free to add a little lemon for an even fresher taste.
I steam the vegetables for a short while before I fry them lightly, broccoli and asparagus need a little more warmth and love.
Pasta Primavera is not actually Italian, but originated in New York in the 70’s.
Read more about the background of the recipe on Wikipedia and see the link to the original recipe in the New York Times, subscription required, but it’s free.
More recipes for pasta can be found here:
Pasta with crispy Parmasticks
Pasta with mussels in wine and cream sauce
Spaghetti Bolognese with white wine
Spagetti Bolognese
🍷 Wine tips
Sauvignon Blanc (Loire) — Pasta Primavera with fresh spring vegetables pairs best with a light, herbaceous white wine. Sauvignon Blanc from the Loire Valley (Sancerre or Pouilly-Fumé) is ideal. Pinot Grigio from Alto Adige is a good and more accessible alternative.
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Ingredients
Method
- Boil a large pot of water for pasta.
- Cut the vegetables into mouthfuls.
- Boil or steam "hard" vegetables.
- Put oil or butter in a large frying pan and fry the vegetables.
- Add cream, chicken stock, parmesan and pasta water.
- Let simmer for a few minutes
- Add pasta and stir.
- Serve and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Use what’s in season: asparagus and peas in spring, courgette and tomatoes in summer, squash and root vegetables in autumn.
- Sauté the vegetables over high heat quickly rather than boiling them — this keeps their colour, crunch, and flavour.
- Add a little pasta water to the sauce to bind everything together into a light, silky texture.
- A handful of fresh basil, parsley, or mint added just before serving gives freshness and colour.
- Make the dish more filling with shredded chicken, prawns, or white beans.
FAQ
Yes, a good quality jarred pesto works well if you do not have time to make it from scratch. Look for pesto made with fresh basil, pine nuts, parmesan, and olive oil for the best flavor.
Blanch fresh basil leaves briefly in boiling water, then immediately cool in ice water before blending. This preserves the bright green color. Also avoid overheating pesto as high heat darkens it.
Add grilled chicken, shrimp, cherry tomatoes, roasted vegetables, mozzarella, or a fried egg on top. Sun-dried tomatoes and pine nuts toasted in the pan also add great texture and flavor.