Classic Pasta Primavera Recipes

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

CLASSIC PASTA PRIMAVERA

Steps:

• Blanch the broccoli, asparagus, snow peas: Get a large pot of water boiling. Salt it well. It should taste like the sea. Fill a large bowl with ice water. Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they're cool, drain in a colander. If you want, you can boil your pasta in the same pot you boiled the vegetables in, or you can start over and boil new water; I use the same water.
• Sauté the zucchini and garlic, then add the tomatoes: In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute. Add the diced tomatoes and sauté another 2 minutes, stirring often.
• Add the stock, cream, blanched vegetables, and peas: Pour in the chicken or vegetable stock and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables you boiled, plus the peas. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
• Add the Parmesan: Add the Parmesan cheese and stir to combine. If the sauce seems too thick-it should be pretty thick, but not gloppy-add some more chicken broth, cream or water.
• Boil the pasta: If you are using spaghetti, you will want to start cooking it before you begin sautéing the garlic and zucchini. Angel hair will only need 1 to 2 minutes to cook, vermicelli or spaghetti can take 8 to 12 minutes.
• Toss the pasta and serve: As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed. Grind some black pepper over everything and serve immediately. You will want a dry white wine with this, ideally a dry French white.

PASTA PRIMAVERA

Steps:

• Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
• Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
• Add red onion and carrot and saute 2 minutes.
• Add broccoli and bell pepper then saute 2 minutes.
• Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
• Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
• Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
• Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

CLASSIC PASTA PRIMAVERA

Steps:

• Bring 4 quarts of water to boil in large pot for pasta.
• Bring 3 quarts water to boil in a large saucepan for veggies with salt.
• Fill a large bowl with ice water and set aside.
• Add green beans to water and cook for 1.5 minutes.
• Add asparagus and cook 30 seconds.
• Add zucchini and cook 30 seconds.
• Add peas and cook 30 seconds.
• Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
• Melt 3 tbs butter in the now empty saucepan over medium heat.
• Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
• Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
• Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
• Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
• While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
• Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
• Season to taste.
• Bring tomatoe sauce back to a simmer over medium heat.
• Drain pasta and return it to the pot.
• Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
• Season with salt and pepper to taste.
• Serve immediately passing Parmesan separately.

CLASSIC SPAGHETTI PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.