Pasta Primavera
Try this Pasta Primavera recipe, or contribute your own.
Try this Pasta Primavera recipe, or contribute your own.
- 4 tablespoons butter
- 1/2 cup frozen peas
- for the sauce:
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 cup half-and-half
- 1/2 cup low sodium chicken broth
- 1 cup bite-sized broccoli pieces (up to 1 1/2 cups)
- 1/2 whole onion diced finely
- 3 cloves to 4 cloves garlic chopped finely
- 2 whole medium to large carrots sliced on the bias (diagonally)
- 2 whole medium zucchini sliced on the bias (diagonally)
- 1 whole medium yellow squash (optional)
- 1 container (about 5 oz.) white button or baby porcini mushroo roughly sliced
- 1 whole red bell pepper sliced into strips
- 1 pound pasta (i like penne)
- 1/4 cup dry white wine up to 1/2 cup (optional, replace with additional broth if not using)
- 1 cup whipping (heavy) cream
- 5 leaves basil (or more to taste) plus extra for garnish
- Carbohydrate 24.453262515802 g
- Cholesterol 274.412625152551 mg
- Fat 86.0643362991077 g
- Fiber 1.37849997162819 g
- Protein 18.3329312637137 g
- Saturated Fat 52.7012600302291 g
- Serving Size 1 1 Serving (689g)
- Sodium 517.912000303762 mg
- Sugar 23.0747625441738 g
- Trans Fat 4.70076125263184 g
- Calories 931 calories
Step-by-step
- First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.
- Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.
- Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.
- Add pasta to slightly salted boiling water and cook to al dente.
- Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.
- FOR THE SAUCE To make the sauce, pour ½ to ¾ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.
- Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.
- Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.
- Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.
A Weeknight Delight: My Pasta Primavera Adventure
As a busy working mom, finding time to cook a healthy and delicious meal can sometimes feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending cycle of laundry, dinner often gets relegated to the “fast food” category. But, I'm determined to break that habit. I crave fresh, flavorful meals that nourish my family without demanding hours in the kitchen. That’s where my newfound love for Pasta Primavera comes in.
This recipe isn’t just a quick meal; it’s a vibrant explosion of color and flavor. The bright spring vegetables, the creamy sauce, the perfectly cooked pasta—it’s the kind of dish that elevates a simple weeknight dinner into a culinary experience. And the best part? It's surprisingly easy. The key is prepping your vegetables ahead of time. I usually do this on the weekend, chopping and storing them in airtight containers. This way, when the week hits, dinner is ready in a flash.
The Magic of Fresh Ingredients: The beauty of this dish lies in the freshness of the ingredients. I prioritize locally sourced produce whenever possible. There's nothing quite like the taste of sun-ripened tomatoes and garden-fresh basil. This pasta dish allows the natural sweetness of the vegetables to shine. You won't find any overpowering spices here, just a delicate balance of flavors that complement each other beautifully. And the aroma as it simmers on the stove? Pure heaven!
Adaptability is Key: One of the things I love most about this recipe is its adaptability. Feel free to substitute your favorite vegetables. Asparagus, bell peppers, zucchini—the possibilities are endless! I often adjust the recipe based on what's in season and what's on sale at the farmers market. It's a great way to use up leftover vegetables as well. Don't be afraid to experiment and make it your own.
A Quick Tip for Busy Weeknights: To make this recipe even faster, I sometimes use pre-chopped vegetables. This isn’t always the most economical option, but it’s a lifesaver on those particularly hectic evenings. I always keep a stash of frozen peas in my freezer—they add a nice pop of color and texture to the dish. And pre-grated parmesan cheese saves time too.
More Than Just a Meal: This isn’t just a meal; it's a ritual. I make Pasta Primavera when I want to create a comforting, cozy atmosphere after a long day. It's the kind of meal that brings the family together, sparks conversation, and allows us to reconnect after a busy day. The colorful presentation adds a touch of elegance to a simple meal, making it a celebration of everyday life.
Beyond the Recipe: This pasta primavera recipe has become more than just a dish; it's a symbol of my commitment to providing my family with healthy, delicious, and convenient meals. It's a testament to my ability to balance my demanding work life with my role as a mother. It’s a reminder that even amidst the chaos of daily life, we can still find time to create something beautiful and nourishing.
A Taste of Springtime: The bright colors and fresh flavors of Pasta Primavera always remind me of springtime. It feels like a burst of sunshine on a plate, chasing away any lingering winter blues. It's a testament to the power of food to nourish not only our bodies but also our souls. And that, to me, is worth far more than any gourmet restaurant meal.
Family Favorites and Unexpected Twists: Over time, my family and I have added our own personal touches to this recipe. My kids love the extra parmesan, while my husband prefers a bit more creaminess. We sometimes add a pinch of red pepper flakes for a little kick. It's evolved with our family, becoming a staple in our weekly meal rotation.
A Simple Pleasure: In the midst of a busy and often overwhelming life, the simple pleasure of making and sharing a meal like Pasta Primavera is something I cherish. It's a reminder to slow down, savor the moment, and appreciate the small things. It’s a moment of connection, of nourishment, and of pure, unadulterated joy. And isn’t that what cooking is all about?
