Pasta Primavera Recipe – A Nice Summer season Meal


Pasta Primavera Recipe

Tips on how to Make Unbelievable Pasta Primavera


By Meg Jones – spouse, mom,

skilled, contributor

Now that it’s July and the warmth is on, my culinary pursuits lean towards greens and fruits.  Paradoxically, is was my love of bacon and cheese that introduced me again to a veggie-focused favourite, Pasta Primavera.

What do bacon and cheese need to do with Pasta Primavera?

I’m informed by my faculty pals that I as soon as mentioned that when I’m previous, I’ll eat cheese and bacon with careless abandon.  Whereas I don’t particularly recall that declaration, I’m glad they did as a result of it resulted in a gaggle “…..-of-the-month” present of cheese AND bacon, for my 60th birthday.

We have now loved every supply a lot that I made a decision to analysis different food-item-of-the-month golf equipment for the Reluctant Connoisseur in celebration of Father’s Day.  I landed on Pasta of the month.     Enter Pasta Primavera.

The First Installment

The primary installment from The Flying Noodle pasta-of-the-month-club included two pastas and two sauces together with a flyer that featured a recipe for Pasta Primavera.  We couldn’t wait to attempt it, regardless that we didn’t have all of the elements available.  So we improvised.

First we determined which of the 2 pastas to make use of; the choices had been Roma Trevia’s Summer season Herb Linguine, made with “tons of herbaceous taste” (who even knew that was a phrase) together with basil, parsley, thyme, and so forth., or Solar-Dried Tomato Fusilli.  Since I form of burned out on sun-dried tomatoes after they had been all the craze and integrated into each single dish in each single restaurant in NYC within the early ‘90’s, we went with the linguine.

A Lot of Greens

Then we pulled out all of the greens from the drawer, one in every of every:  carrot, broccoli, zucchini, yellow squash, and orange bell pepper and a few cherry tomatoes.  We might have included just a few stray asparagus spears.  We additionally grabbed a small pink onion, just a few garlic cloves and a handful of parsley.

We prepped all of the greens so we may very well be environment friendly in including elements sequentially primarily based on cooking time.  For example, carrots and onions will take longer than garlic and peppers.  We peeled the carrot and lower it in half lengthwise after which sliced in about ¼ inch thick half-moons.

We did the identical with the zucchini and yellow squash besides with out peeling.  We lower the few asparagus spears into 1-1/2 inch lengths.  The broccoli was chopped into small florets;  one medium stalk rendered about 2 cups.  (Facet observe:  after slicing off the florets, I slice the remaining broccoli stalk into “broccoli stars” that my children used to snack on.  I nonetheless do!)

We seeded the bell pepper and lower it into strips.  We halved the cherry tomatoes, quartered the onion after which sliced the quarters, and minced the garlic.

The recipe additionally referred to as for dried Italian seasoning, which we didn’t have, so we pulled out garlic powder and dried oregano and hoped that might suffice.  We additionally shredded a small block of Parmesan and chopped up the parsley for ending the dish, together with a drizzle of lemon juice.

We had lemons within the fridge so we squeezed just a few teaspoons out however you can at all times substitute with store-bought lemon juice.  With that, the mise en place was full, aside from the pasta water, which might come later.

Learn to Begin Cooking Pasta Primavera

After we had been able to prepare dinner, we began the water boiling for the pasta.  We have now a container of cooking salt proper subsequent to the range so I at all times throw in a spoonful or two into the water.

As soon as the water was boiling, we tossed within the linguine and cooked for about eight minutes.  Earlier than draining, we scooped out a cup of pasta water so as to add to the sauce.

Whereas the pasta cooked, we heated olive oil and just a little butter in a big frying pan over medium excessive warmth.  The carrot and onion went in first for two minutes of sauté time.  I really use a timer as a result of I’ve realized that my sense of timing within the kitchen can range broadly from actuality.

The broccoli and pepper when in subsequent for one more 2 minutes, adopted by the zucchini, asparagus and yellow squash for one more 2 minutes, and eventually the garlic, tomatoes, and spices.  Guess how lengthy?  Yep, two minutes.

For these of you protecting rating, we are actually as much as eight minutes – discover how properly that correlates with the period of time the pasta cooks?  If you happen to like your greens on the softer aspect, it’s possible you’ll want so as to add a minute or two alongside the way in which.  And keep in mind to stir often!

We pulled out a big pasta bowl, including the cooked greens first, adopted by the pasta.  We added about 2-Three teaspoons of lemon juice, salt and pepper to style, and about ½ cup of pasta water to thicken the sauce and assist the veggies “adhere” to the pasta.

We tossed all of it collectively, throwing in about half of the grated Parmesan for good measure.  Then we dished it out, topping every serving with extra Parmesan, chopped parsley and a drizzle of ending olive oil.

Wow.  An ideal summer time meal, or as I at all times say to my children, “good and good for you.”

I nonetheless love you, bacon and cheese;  I’ll see you in September!

How to make pasta primavera.

Pasta Primavera

A terrific summer time dish stuffed with summer time greens

Prep Time15 minutes

Prepare dinner Time15 minutes

Complete Time30 minutes

Course: Pasta

Delicacies: Italian

Key phrase: pasta

Servings: 4 individuals


  • 1 pound linguine or different pasta of selection
  • ¼ cup olive oil
  • 1 tablespoon butter
  • 1 small onion quartered and sliced
  • 1 giant carrot peeled and slicd into half-moons
  • 2 cups broccoli florets lower into small items
  • 1 medium bell pepper (pink, orange or yellow) slice lengthwise into strips
  • 6 stalks asparagus lower into 1½ inch pices
  • 1 medium zucchini sliced into quarters
  • 1 medium yellow squash sliced into quarters
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes lower in half
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 cup reserved pasta water
  • 2 tablespoons recent lemon juice
  • ½ cup Parmesan cheese freshly grated
  • 2 tablespoons recent parsley chopped


  • Deliver a big pot of salted water to a boil.  Add linguine per directions on the package deal.  Reserve about 1 cup of pasta water earlier than draining.

  • Whereas the pasta is cooking, warmth olive oil and butter in a big and deep frying pan over medium-high warmth.

  • Add the onion and carrot to the pan and sauté for two minutes. Subsequent add the broccoli and pepper and sauté for two minutes.  Add the zucchini, yellow squash and asparagus and sauté for two minutes.  Add garlic, tomatoes and spices, sautéing one other 2 minutes. 

  • Spoon the cooked greens into a big pasta serving bowl.  Add the drained cooked pasta, drizzle with the lemon juice, add salt and pepper to style.  Toss the pasta and greens, progressively including pasta water to assist the mix come collectively and the greens to stick to the pasta.  You might not want all of the reserved water. 

  • Add half of the parmesan cheese and parsley and provides it one other stir.  Serve with remaining parmesan on the highest, together with just a little ending olive oil. 




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