Pasta Primavera – an oldie but a goodie! Primavera means springtime in Italian. This pasta dish is traditionally packed with fresh vegetables, lightly dressed in a veggie-flavored sauce. In this penne primavera version I’ve added broccoli, carrots, and peas, but you can pop in whichever vegetables you like and top with some herbs too if you want to. This recipe is not just for spring – why not add some squash or pumpkin in the cooler months?
The smooth and delicate sauce is what makes this dish for me. Vegetable broth, infused with garlic and the flavors of the vegetables you’ve added, reduced and reduced until it gives the pasta a silky coating. For a vegan version, just take out the Parmesan. Buon appetito!
To make my version of Classic Pasta Primavera, you will need the following ingredients:
Heat the olive oil in a skillet. Gently fry the garlic clove until softened.
Add the broccoli and carrot to the pan and cook for 2 minutes.
Pour the broth into a pot and bring to the boil. Add the pasta and the garlic clove and cook for 5 minutes. Remove the garlic clove.
Tip the peas into the pot. Cover with a lid and cook for another 10 minutes, until the pasta is al dente and the broth has reduced to a soupy sauce.
Sprinkle half the parmesan over the pasta and stir. Divide the pasta between bowls and scatter the remaining cheese over the top to serve.
Pasta Primavera is pretty as a picture and super tasty too! Tag your primavera pics with #cookmerecipes so I can see your springtime creations!
Lovely lunch with a side of bread and white wine, thanks for sharing.
Vegetarian pasta= best pasta you can make in this day and age! Very healthy and no dead animals.
Another Italian meal that has quickly grabbed my heart tysm.
Chopped up some pieces of mozzarella and tossed it inside this primavera pasta to make it cheesier :)
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