Pasta Primavera
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
708 kcal
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Course
Main Course
Pasta Primavera
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Rather than being a "kitchen sink" vegetable pasta, this Pasta Primavera recipe dials in on just a few spring vegetables, making sure their colors, flavors, and textures truly shine.
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Ingredients
For the tomato topping
- 6 ounces cherry tomatoes (see note 1)
- 1 tablespoon olive oil
- 1 small clove garlic minced
- Salt and freshly ground black pepper
For the pasta:
- Salt and freshly ground black pepper
- 1 pound Spaghetti (see note 2)
- 5 tablespoons olive oil divided
- 1 zucchini quartered and cut into 1/4-inch slices
- 4 cloves garlic
- 1/2 teaspoon red chili flakes or more or less, to taste (see note 3)
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1 cup frozen peas thawed
- 3/4 cup water
- 1 tablespoon lemon juice
- 1/4 cup minced fresh chives
- 1/4 cup freshly grated Parmesan cheese plus more, for serving
Instructions
To make the tomato topping
- In a small bowl, add tomatoes, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine. Set aside.
To make the pasta:
- In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes. Drain pasta and return to the pot.
- Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and 1/2 teaspoon salt. Cook until the zucchini is softened, about 10 minutes.
- Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about 2 minutes.
- To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
- Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
Notes
- Cherry tomatoes: Or substitute halved grape tomatoes.
- Spaghetti: I’ve mostly eaten Pasta Primavera with fettuccine or linguine, but I really enjoyed spaghetti here. It feels lighter (as light as a bowl of pasta can feel, anyway), and it’s fun to twirl on your fork.
- Red pepper flakes: Add more or less to taste. Or, just pass a dish of chili flakes at the table (the spice lovers can add more until their faces are on fire).
- Yield: This recipe makes 4 to 6 servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Shrimp Primavera: A delicious shrimp pasta recipe in a creamy herb sauce – all made in one pot! This version features carrots, peppers, and broccoli, too.
- Chicken Primavera: Layer grilled, sliced Lemon Pepper Chicken (or your favorite chicken recipe) on pasta before adding the tomatoes and Parmesan.
Nutrition Information
Show Details
Serving
1serving
Calories
708kcal
(35%)
Carbohydrates
100g
(33%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Cholesterol
5mg
(2%)
Sodium
136mg
(6%)
Potassium
830mg
(24%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
1678IU
(34%)
Vitamin C
42mg
(47%)
Calcium
139mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 708kcal | 35% |
| Carbohydrates | 100g | 33% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 5mg | 2% |
| Sodium | 136mg | 6% |
| Potassium | 830mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 1678IU | 34% |
| Vitamin C | 42mg | 47% |
| Calcium | 139mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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