Perfect Pasta Primavera
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
437 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Perfect Pasta Primavera
Description
Perfect Pasta Primavera starts with pasta cooked to a firm al dente texture to retain bite, then tossed with a colorful array of fresh vegetables sautéed in olive oil. The combination includes broccoli florets, matchstick carrots, bell pepper, yellow squash or zucchini, grape tomatoes, and mushrooms. Aromatics like onion and garlic add depth, seasoned with Italian herbs, salt, and pepper.
The vegetables are cooked briefly to keep some texture and combined with a sauce made by thickening chicken or vegetable broth with cornstarch, creating a light, flavorful coating to unify the ingredients. The sauce brings moisture and a mild savory richness without overwhelming the delicate vegetable flavors.
This pasta primavera works well as a main course for those seeking a vegetable-forward meal. It's flexible enough to serve with a sprinkle of freshly grated Parmesan cheese or fresh basil for added aroma. It pairs nicely with bread for a complete meal, and it can be adjusted using any in-season vegetables available.
To maintain the ideal texture, reserve some pasta water when cooking, and avoid overcooking the pasta or vegetables. Leftovers can be reheated with additional broth to loosen the sauce if needed. The recipe encourages fresh, seasonal ingredient choices for best results.
Ingredients
- 16 oz pasta such as spaghetti, dry
- 4 TB extra virgin olive oil plus more for drizzling
- 1 medium onion chopped
- 8 cloves garlic chopped
- 2 cups broccoli florets
- 2 cups carrot matchstick cut
- 1 large bell pepper seeded and thinly sliced, red
- 1 yellow squash or zucchini, sliced
- 1 cup grape tomatoes halved
- 1 cup mushrooms sliced
- 1 ½ TB Italian seasoning dried
- 1 tsp kosher salt
- ¼ tsp black pepper freshly ground
- 1 TB cornstarch
- 2 cups chicken broth or vegetable broth, if keeping vegetarian, regular strength
- Parmesan Cheese optional garnish, or freshly sliced basil leaves, freshly grated
Instructions
- Bring a large pot of generously salted water to boil. Cook pasta according to package instructions, just to al dente; do not overcook. When pasta is done, reserve 1/2 cup of the pasta water and set it aside. Return drained pasta to pot and drizzle cooked/drained with enough oil to prevent sticking; cover to keep warm.
- While pasta is cooking: heat olive oil in a large heavy skillet over medium-high heat. Add onions and stir 2-3 min. or until softened. Add garlic, stirring 1 minute. Add broccoli and carrots, stirring 2-3 min. Add bell pepper and cook another 2 min. Add the squash/zucchini, tomatoes, and mushrooms, stirring 2-3 minutes or just until all veggies are softened to your preference.
- Add Italian seasoning, salt, and pepper to the veggie mixture, stirring to combine well. Dissolve 1 TB cornstarch in 2 cups broth; when fully dissolved, add to the veggie mixture and bring to a boil until thickened.
- Pour veggie mixture over cooked pasta in pot. Gently toss to combine; add some of the reserved pasta water if needed. Add additional kosher salt and freshly ground black pepper, to taste (I add about 1/4 tsp here.) Serve immediately with freshly grated parmesan and fresh basil.
Notes
- Salt pasta water generously to season the pasta from within and prevent sticking.
- Cook pasta just to al dente to avoid mushy texture in the final dish.
- Use any fresh, in-season vegetables for variations in flavor and texture.
- Add freshly grated Parmesan cheese or fresh basil leaves for bright finishing flavors.
- Leftovers may require thinning with extra broth when reheated.
- Serve alongside crusty bread to soak up remaining juices for a complete meal experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 2mg | 1% |
| Sodium | 728mg | 30% |
| Potassium | 725mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 8463IU | 169% |
| Vitamin C | 76mg | 84% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
