Pasta Primavera

Delight in the vibrant flavors of summer with our Pasta Primavera—a fresh and colorful dish that celebrates seasonal vegetables at their peak. This easy-to-make recipe features al dente pasta tossed with a medley of sautéed bell peppers, summer squash, asparagus, and spinach. Tossed in a light garlic, butter, and white wine sauce, each bite bursts with the natural sweetness of the vegetables. Garnished with freshly grated Parmesan cheese and a sprinkle of fresh basil, Pasta Primavera is a perfect, wholesome meal that’s both satisfying and refreshing. Ideal for a quick weeknight dinner or a special gathering, this dish brings a touch of brightness to any table.

Why You’ll Love It:

• Seasonal Freshness: Packed with a variety of colorful vegetables, Pasta Primavera is a celebration of fresh, seasonal produce, making it a perfect choice for a light and nutritious meal.
• Quick and Easy: With its simple preparation and short cooking time, this dish is ideal for busy weeknights or when you need a speedy, satisfying meal without compromising on flavor.
• Versatile and Customizable: You can easily swap out vegetables based on what you have on hand or your personal preferences, allowing for endless variations and making it a great way to use up produce in your fridge.
• Light and Healthy: The combination of pasta with a light garlic and olive oil sauce ensures a flavorful meal that’s lower in calories, while still providing plenty of vitamins and fiber from the vegetables.

Ingredient Notes:

• Pasta (Spaghetti): Spaghetti is a classic choice for Pasta Primavera, offering a nice balance between holding the sauce and mixing well with vegetables. Feel free to use other pasta shapes like penne or fusilli if you prefer.
• Vegetables (Bell Pepper, Summer Squash, Asparagus, Spinach):
  • Bell Pepper: Adds a sweet crunch and vibrant color. Choose a mix of red, yellow, or orange bell peppers for the best flavor and visual appeal.
  • Summer Squash: Mild and tender, it cooks quickly and complements the other vegetables. Zucchini is a common choice, but any summer squash will work.
  • Asparagus: Provides a slightly earthy flavor and a satisfying texture. Snap off the woody ends before cooking.
  • Spinach: Adds a fresh, slightly peppery taste and a burst of green. It wilts quickly, so add it towards the end of cooking.
• Parmesan Cheese: Adds a savory, nutty flavor and a touch of creaminess. Freshly grated Parmesan will melt better and provide a richer taste compared to pre-grated varieties.
• White Wine: Enhances the depth of flavor in the sauce with its subtle acidity and fruity notes. Use a dry white wine like Sauvignon Blanc or Pinot Grigio. If you prefer not to use wine, you can substitute with vegetable broth or a splash of lemon juice.
• Fresh Basil: Provides a fragrant, aromatic touch with its sweet and slightly peppery flavor. Add it just before serving to preserve its bright taste and vibrant color.

Substitutions & Variations:

Substitutions:

• Pasta:
  • Gluten-Free Pasta: Use a gluten-free variety if you have dietary restrictions.
  • Whole Wheat Pasta: For a heartier option with more fiber and nutrients.
• Vegetables:
  • Bell Pepper: Substitute with other colorful vegetables like carrots or snap peas.
  • Summer Squash: Zucchini or butternut squash are great alternatives.
  • Asparagus: Broccoli florets or green beans can provide a similar crunch.
  • Spinach: Kale or Swiss chard can be used instead, though they may need slightly longer cooking times.
• Parmesan Cheese:
  • Pecorino Romano: For a sharper, saltier flavor.
  • Nutritional Yeast: For a dairy-free alternative that adds a cheesy taste.
• White Wine:
  • Vegetable Broth: For a non-alcoholic option with a similar depth of flavor.
  • Lemon Juice: For a touch of acid to balance flavors.
• Fresh Basil:
  • Fresh Parsley: Offers a mild, fresh flavor.
  • Dried Basil: Use a pinch, though fresh basil is preferred for its vibrant taste.

Variations:

• Protein Additions:
  • Grilled Chicken: For added protein and a hearty twist.
  • Shrimp: Sautéed shrimp pairs wonderfully with the vegetables and pasta.
  • Chickpeas: For a vegetarian protein boost.
• Sauce Variations:
  • Creamy Sauce: Add a splash of cream or a dollop of ricotta cheese for a richer texture.
  • Tomato Sauce: For a tangier, tomato-based variation, incorporate a bit of marinara sauce.
• Herb Variations:
  • Thyme or Oregano: Add these herbs for a different flavor profile.
  • Rosemary: Use sparingly for a fragrant, earthy twist.
• Add-ins:
  • Sun-Dried Tomatoes: For a concentrated burst of tomato flavor.
  • Olives or Capers: To introduce a briny, savory note.

How to Make Pasta Primavera:

• Cook the Pasta: Boil the pasta in salted water according to the package instructions. Drain, saving a bit of pasta water, and set aside.
• Sauté the Vegetables: Heat olive oil in a frying pan over medium heat. Add the vegetables, season lightly with salt and pepper, and sauté for 5-7 minutes, or until tender.
• Add Garlic: Stir in the minced garlic and cook for an additional 1 minute.
• Combine Ingredients: Add the roughly chopped spinach, fresh basil, cooked pasta, Parmesan cheese, white wine, a splash of cooking water, and butter to the pan.
• Finish the Dish: Cook, stirring frequently, until the spinach has wilted, and the butter and cheese have melted.
• Season to Taste: Adjust seasoning with salt and pepper as needed. Serve immediately.

Tips & Recipe Notes:

• Pasta Cooking Tip: To ensure your pasta doesn’t stick together, stir it occasionally while boiling. Cook it just until al dente, as it will continue to cook slightly when mixed with the hot vegetables and sauce.
• Vegetable Prep: Cut vegetables into uniform sizes to ensure even cooking. If using a variety of vegetables, start with those that take longer to cook, like bell peppers and asparagus, and add quicker-cooking ones, like spinach, towards the end.
• Flavor Boost: Add a splash of pasta cooking water to the pan before combining with the pasta. The starchy water helps to create a smoother, more cohesive sauce.
• Cheese Tips: For a richer flavor, use freshly grated Parmesan cheese rather than pre-grated. It melts better and has a more robust taste.
• Wine Substitution: If you prefer not to use wine, a splash of lemon juice can add a pleasant acidity to balance the dish.
• Make-Ahead: Pasta Primavera can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to restore freshness.
• Vegetable Variations: Feel free to experiment with other vegetables like cherry tomatoes, mushrooms, or snap peas. Seasonal vegetables can add a unique twist to the dish.
• Creamier Option: For a creamier version, consider adding a splash of cream or a dollop of ricotta cheese along with the butter and Parmesan.
• Serving Suggestions: Garnish with extra fresh basil or a squeeze of lemon juice just before serving for an added burst of flavor.
• Allergy Note: For a dairy-free version, use nutritional yeast instead of Parmesan and skip the butter or use a dairy-free alternative. For a gluten-free version, substitute pasta with a gluten-free alternative.

More Pasta Recipe You Will Love:

• Spring Pea & Prosciutto Pasta Salad with Honey Lemon Vinaigrette
• Mushroom Ravioli in Asparagus & Mushroom Cream Sauce
• Pesto Tortellini Pasta Salad
• Classic Tuna Pasta Salad
• Roasted Vegetable Orzo Pasta Salad with Creamy Garlic Herb Dressing
• Baked Shrimp, Feta, and Butternut Squash Orzo Pasta
• Creamy Mushroom Chicken Pasta

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Pasta Primavera

Enjoy a vibrant Pasta Primavera featuring al dente spaghetti tossed with a colorful medley of sautéed vegetables, fresh spinach, and aromatic basil, all bathed in a light garlic and white wine sauce. Finished with melted Parmesan cheese and a touch of butter, this dish is a fresh and satisfying celebration of seasonal flavors.

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Total Time 20 minutes mins

Course Pasta

Servings 4

Calories 415 kcal

Ingredients

  

1x2x3x

• 8 oz pasta
• 2 tbsp extra virgin olive oil
• 1 cup red bell pepper sliced into strips
• 1 cup red onion sliced
• 1 cup asparagus trimmed and cut into pieces
• 1 cup yellow squash cut into half-moons
• 1 tbsp minced garlic
• 1 cup fresh spinach roughly chopped
• 1/4 fresh basil roughly chopped
• 3/4 cup freshly grated Parmesan
• 2 tbsp dry white wine
• 2 tbsp butter
• salt & pepper to taste

Instructions

 

• Cook the Pasta: Boil the pasta in salted water according to the package instructions. Reserve a bit of pasta water and drain the rest. Set aside.
• Sauté the Vegetables: Heat olive oil in a frying pan over medium heat. Add the red bell pepper, red onion, asparagus, and squash. Season lightly with salt and pepper, and sauté for 5-7 minutes, or until tender.
• Add Garlic: Stir in the minced garlic and cook for an additional 1 minute.
• Combine Ingredients: Add the roughly chopped spinach, fresh basil, cooked pasta, Parmesan cheese, white wine, butter, and a splash of reserved cooking water to the pan.
• Finish the Dish: Cook, stirring frequently, until the spinach has wilted, and the butter and cheese have melted.
• Season to Taste: Adjust seasoning with salt and pepper as needed. Serve immediately.

Notes

• Wine Substitution: If you prefer not to use wine, a splash of lemon juice can add a pleasant acidity to balance the dish.
• Make-Ahead: Pasta Primavera can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to restore freshness.
• Creamier Option: For a creamier version, consider adding a splash of cream or a dollop of ricotta cheese along with the butter and Parmesan.
• Serving Suggestions: Garnish with extra fresh basil or a squeeze of lemon juice just before serving for an added burst of flavor.
• Allergy Note: For a dairy-free version, use nutritional yeast instead of Parmesan and skip the butter or use a dairy-free alternative. For a gluten-free version, substitute pasta with a gluten-free alternative.
• Nutritional information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 415kcalCarbohydrates: 46gProtein: 13gFat: 20gSaturated Fat: 9gCholesterol: 35mgSodium: 350mgFiber: 4gSugar: 5g

Keyword pasta primavera

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