Spring Pasta Primavera: A Fresh & Flavorful Celebration of the Season
Introduction
Spring is all about fresh flavors, vibrant colors, and light yet satisfying meals—and nothing captures that essence quite like Pasta Primavera. This dish is a perfect way to celebrate the season, bursting with crisp-tender veggies, al dente pasta, and a simple yet flavorful sauce. Whether you're looking for a quick weeknight dinner or an elegant dish for a spring gathering, this recipe delivers freshness in every bite. Plus, it’s easily customizable, making it a great option for vegetarians and omnivores alike!
Ingredients
Here’s what you’ll need to create this bright and delicious dish:
For the Pasta:
For the Vegetables:
1 tbsp olive oil
2 cloves garlic, minced
1 small zucchini, sliced into half-moons
1 small yellow squash, sliced into half-moons
1 cup cherry tomatoes, halved
1/2 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup bell peppers (red, yellow, or orange), julienned
1/2 cup peas (fresh or frozen)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional for heat)
For the Sauce:
3 tbsp unsalted butter or olive oil
1/2 cup vegetable or chicken broth
1/2 cup heavy cream (or substitute with half-and-half for a lighter version)
1/2 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
1/4 cup fresh basil, chopped
Preparation Steps
Prepare the Ingredients:
Wash and chop all the vegetables.
Mince the garlic.
Grate the Parmesan cheese.
Set everything aside for smooth cooking.
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve 1/2 cup of pasta water before draining.
Drain and set aside.
Cooking Instructions
Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for about 30 seconds until fragrant.
Toss in zucchini, squash, asparagus, and bell peppers. Cook for 3-4 minutes until slightly tender.
Stir in cherry tomatoes and peas, cooking for another 2 minutes.
Season with salt, black pepper, and red pepper flakes if using.
Make the Sauce:
Push the veggies to the side of the pan and add butter or more olive oil.
Pour in the broth and let it simmer for about 2 minutes.
Reduce heat to low and stir in the cream and Parmesan cheese.
Mix everything together and let it cook for another minute until slightly thickened.
Combine Everything:
Add the cooked pasta to the skillet, tossing to coat evenly in the sauce.
If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Squeeze in fresh lemon juice and stir in the chopped basil.
Serving Suggestions
Garnish with extra Parmesan, a sprinkle of fresh basil, and a dash of lemon zest for a bright finish.
Pair it with crusty garlic bread or a simple green salad for a complete meal.
For extra protein, top with grilled chicken, shrimp, or pan-seared tofu.
Additional Tips
Go Dairy-Free: Swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan.
Make It Vegan: Use olive oil instead of butter and swap out the cream for a plant-based alternative.
Want More Flavor? Add a splash of white wine when deglazing the pan before adding the broth.
Customize the Veggies: Use whatever is fresh and in season—broccoli, mushrooms, or spinach all work beautifully.
Wrap-Up
Spring Pasta Primavera is the perfect way to welcome warmer weather with a dish that’s as fresh as it is flavorful. It’s easy to make, endlessly customizable, and guaranteed to bring a burst of color and taste to your table. So grab your favorite pasta, load up on those spring veggies, and let’s cook up a plate of pure sunshine!
Fun Fact: Did you know “primavera” means “spring” in Italian? That’s why this dish is packed with the season’s best produce!
Happy cooking! 🍋🌿🍝
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