Pasta Primavera Recipe

Here is my interpretation of Pasta Primavera based on what I had in the fridge
Vegetable-packed 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. For a vegetarian version, use vegetable stock instead of chicken stock.

I steam the vegetables for a short while before I fry them lightly, as broccoli and asparagus need a little more warmth and love.

Pasta Primavera is not actually Italian, but originated in New York in the 1970s.
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
Spaghetti Bolognese

Pasta Primavera, “spring pasta” in Italian, is a celebration of the year’s fresh vegetables brought together in a light, colourful pasta dish. What makes it so good is its simplicity: the best vegetables of the season, a little garlic, good olive oil and ideally a sprinkling of Parmesan.

The dish is flexible by nature, so use whatever is available and in season. Asparagus, peas, courgette, cherry tomatoes and broccoli are all good candidates. The starch in the pasta water binds the sauce nicely. Pasta Primavera is just as good as a light dinner on its own as it is as a side for fish or chicken.

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.

🍷 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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Pasta Primavera

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Vegetable-packed pasta at its best! For a vegetarian version, use vegetable stock instead of chicken stock.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 servings

Ingredients

• 2 tbsp oil for frying
• 350 g pasta
• 1 dl parmesan grated
• 250 g broccoli
• 100 g sugar snap peas
• 4 green asparagus
• 1 dl green peas frozen
• 100 g green beans
• 1 clove garlic pressed
• 2 dl cream
• 2 tbsp concentrated chicken stock
• salt and pepper
• lemon to taste
• 1 dl water from the pasta to taste

Instructions

1. Boil a large pot of water for pasta.

2. Cut the vegetables into bite-sized pieces.

3. Boil or steam "hard" vegetables.

4. Put oil or butter in a large frying pan and fry the vegetables.

5. Add cream, chicken stock, parmesan and pasta water.

6. Let simmer for a few minutes.

7. Add pasta and stir.

8. Serve and enjoy!

Notes

Tips: Use seasonal vegetables for the best flavour. The dish is at its best in spring with asparagus, peas and sugar snaps.

Storage: Keeps in the fridge for 2 days, but the vegetables lose their crunch.

Variations: Add chicken, prawns or pancetta for a more protein-rich dish.

Nutrition per serving

Calories

650 kcal

Carbohydrates

78 g

Protein

20 g

Fat

29 g

Saturated fat

14 g

Polyunsaturated fat

3 g

Monounsaturated fat

10 g

Cholesterol

62 mg

Sodium

592 mg

Potassium

635 mg

Fiber

7 g

Sugar

8 g

Nutrition values are estimates.

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