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
For updates, follow the blog on these social media platforms:
- 2 ss oil for frying
- 350 g pasta
- 1 dl parmesan grated
- 250 g broccoli
- 100 g sugar peas
- 4 green asparagus
- 1 dl green peas frozen
- 100 g asparagus beans
- 1 clove garlic pressed
- 2 dl cream
- 2 ss concentrated chicken stock
- salt and pepper
- lemon to taste
- 1 dl water from the pasta to taste
- 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!