Pasta Primavera
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4
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Calories
874 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Pasta Primavera
Description
Pasta Primavera combines linguine with a selection of lightly cooked vegetables including broccolini, snow peas, asparagus, mushrooms, green peas, and cherry tomatoes. The vegetables are sliced thoughtfully for even cooking and texture. The creamy sauce is made by gently melting butter with heavy cream and finely grated Parmigiano Reggiano, resulting in a velvety coating for the pasta and vegetables.
The dish balances the richness of the cream sauce with the freshness and subtle crunch of seasonal vegetables. Fresh basil adds fragrance, while toasted pine nuts contribute a nutty crunch. The use of starchy pasta cooking water helps the sauce cling to the noodles, enhancing the mouthfeel.
This recipe allows for vegetable substitutions depending on seasonality or preference, and the cream sauce can be adapted with lower-fat creams though the texture will be less luscious. It suits a rich vegetarian meal or side dish as part of a larger course. The recipe originates from a restaurant-style preparation emphasizing indulgence and layered flavors.
Ingredients
- 300g / 10 oz linguine (fettucine, or other long and flat pasta, Note 1)
Vegetables (Note 2):
- 150g / 5oz white mushrooms , sliced 0.4cm / 1/6" thick (~8 pieces)
- 1/2 zucchini cut into 0.5cm / 0.2" rounds (100g/4 oz piece, large
- 1 broccolini bunch
- 1 1/2 cup snow peas (~10 pieces, 75g/2.5oz)
- 1 asparagus ~8 to 10, bunch, green
- 1 cup green peas , defrosted
- 10 cherry tomato cut in half
- 2 garlic finely minced, cloves
Cream sauce:
- 5 tbsp / 75 g butter unsalted
- 1 cup heavy cream Note 3, thickened
- 1/2 cup parmigiano reggiano , finely grated (sub regular parmesan, Note 4)
Cooking:
- 3 tbsp extra virgin olive oil
- 1/3 cup pasta cooking water , scoop out just before draining (Note 6)
- 1 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 1/2 cup basil finely sliced (Note 5, fresh leaves
- 2 tbsp pine nuts toasted (Note 7
Instructions
Cut vegetables:
- Broccolini - Cut off florets then cut in half lengthwise. Then slice the stems diagonally into 2.5 cm / 1" lengths.
- Snow peas - Remove the tough string running down the "seam" of the pea. Stack several peas and slice on the diagonal about 1cm / 0.4" wide.
- Asparagus - Snap the base off the asparagus, it will naturally break where the woody stem stars. Cut tips off, leave whole and set aside. Slice the stems diagonally into 2.5 cm / 1" lengths.
Cream Sauce:
- Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.
Pasta:
- Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.
- Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.
Cook:
- Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
- Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.
- Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).
- Basil & pine nuts - Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately!
Notes
- The original recipe is indulgently rich; reduce calories by lowering butter or cream quantities as desired.
- Substitute any long pasta or seasonal vegetables based on availability.
- Finely grate Parmigiano Reggiano for smooth cheese melt; avoid pre-grated parmesan.
- Reserve pasta cooking water to add to sauce, helping it cling to noodles.
- Toast pine nuts in a dry pan until lightly golden to enhance nutty flavor.
- Fresh basil is essential for the original flavor; if unavailable, a squeeze of fresh lemon juice can add brightness.
- Nutrition stated per serving accounts for the presence of substantial vegetables balancing richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874cal | 44% |
| Carbohydrates | 74g | 25% |
| Protein | 23g | 46% |
| Fat | 56g | 86% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 825mg | 34% |
| Potassium | 776mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 3166IU | 63% |
| Vitamin C | 77mg | 86% |
| Calcium | 276mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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