Pasta Primavera
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
248 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Primavera
Description
This Pasta Primavera begins by cooking spinach fettuccine and then keeping it warm and lightly oiled to prevent sticking. A sauté of shallots, cremini mushrooms, asparagus, zucchini cut into matchsticks, red bell pepper slices, carrot ribbons, and peas is prepared, seasoned with kosher salt and freshly ground black pepper. The vegetables are cooked just until tender but maintain some crunch and color.
To create the béchamel sauce, olive oil and flour are cooked together briefly, then white wine is whisked in, followed by chicken broth and milk. Fresh basil chiffonade is added to infuse herbal sweetness into the silky sauce. The cooked vegetables and pasta are combined with the sauce and served topped with additional basil and freshly grated Parmesan cheese, providing a creamy texture balanced by fresh vegetable flavors.
The recipe suggests substituting vegetables according to preference or availability. Leftovers should be stored in a sealed container in the refrigerator and consumed within three days for best quality and flavor retention.
Ingredients
Pasta Primavera:
- 1 tablespoon extra virgin olive oil
- 1/3 cup shallot minced
- 1 1/2 cups cremini mushrooms sliced
- 1 cup asparagus cut into 2 inch pieces
- 1 zucchini cut into matchsticks
- 1/2 bell pepper thinly sliced, red
- 1 carrot peeled into ribbons with a vegetable peeler or cut into matchsticks
- 1/2 cup peas frozen
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 8 ounces spinach fettuccine
- Parmesan Cheese fresh, for topping pasta
- basil fresh, for topping pasta
Béchamel Sauce:
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons flour
- 1/4 cup white wine optional but recommended, dry
- 3/4 cup chicken broth low sodium
- 3/4 cup milk I’ve use unsweetened almond milk and 1% milk, of choice
- 3 tablespoons basil chiffonade, fresh
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- Cook the pasta according to package instructions.
- Drain the pasta placing it in a serving bowl and drizzle with a little olive oil to keep from sticking together.
- Cover the pasta with foil to keep it warm while you make the rest of the dish.
- Add a tablespoon of olive oil to a large skillet over medium-high heat.
- When the skillet is hot swirl the oil around the bottom of the pan to coat it then toss in the shallot, mushrooms, red bell pepper and asparagus and season with salt and pepper.
- Sauté the vegetable for about 3 minutes then add in the zucchini and carrots and sauté for another 2-3 minutes or until tender, but still have some crunch.
- Remove the vegetables from the skillet onto a plate.
- Lower the heat to medium.
- In the same skillet add 1 tablespoon of olive oil along with the flour.
- Whisk together until the flour is combined with the oil and let the raw flour taste cook out for about 1 minute.
- Add in the white wine and whisk into the flour mixture.
- Continue whisking constantly as you add in the chicken broth and milk.
- Season with salt and pepper and continue to whisk the sauce until it thickens.
- Stir in the basil.
- Add the vegetables back into the pan along with the frozen peas and stir everything together until it is coated in the sauce.
- Pour the vegetable and sauce mixture over the pasta and top with fresh parmesan cheese and more basil.
- Toss together before serving.
Notes
- Vegetables can be substituted or varied based on preference or seasonality.
- Store leftovers in a sealed container in the refrigerator for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 248kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 43mg | 2% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2475IU | 50% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 73mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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