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Everybody loves Italian!
With copious amounts of cheese, garlic and love, what isn’t there to love in any Italian dish?
Pasta Primavera has been one of my favorite dishes since I was a little girl. Like all kids, I too used to be a picky eater, but this dish was one way I would get all the good spring vegetables in my belly. This is exactly why I include this recipe in my list of Quick Meals!
Directly translated Pasta Primavera means “Spring Pasta” as it is usually made in the springtime. We would gather the new growths of carrots, peas, any anything else that caught your eye. The base for this recipe is very much an Alfredo, so if you have a favorite Alfredo sauce just mix these veggies into it!
I personally like a little more bite of garlic and pepper in my sauce, so if you’re in for fighting vampires in the primavera, then read on!
This dish is also a very – whatever you have – forgiveness, so if you have other veggies in your fridge that need used, chances are you’ll be just fine. I’ll be sure to include other possible veggies for you below the recipe.
Time: 30 minutes
- 2-4 tbs Butter
- 1 medium Onion, chopped
- 2-3 large Carrots, chopped
- 1-2 small Green or Yellow Zucchini, chopped
- 1/3 Cauliflower, chopped
- 1 cup Peas
- 3 Garlic cloves, minces
- 3 cups Heavy cream
- 1 cup milk, to thin if needed
- 1-2 cups Parmesan cheese, grated
- Salt & pepper to taste
- 1/2 tbs Tomato paste, for color (optional) (I use one small tomato, or a few cherry tomatoes)
- Fresh Sage, to garnish (optional)
- 1 lb Linguini Pasta
- 2 tbs Sea Salt
- Begin to prep by getting all of your vegetables in order ready to be chopped. Prepare your sauce pan by heating it on medium-high and placing your butter in the pot. While the butter is melting chop your onion into smaller bits. After the butter is melted, before browning, add your onion and stir occasionally. Cook until its slightly browned, about 3-4 minutes.
- While your onion is working begin to chop your carrots into 1/4″ rounds. The smaller you chop, the faster it all cooks, but a nice crisp veggie is best! Once your onions are ready, add in your carrots and stir occasionally.
- Continue to work in this pattern, so by the time you are done chopping your next veggie, the pot is ready. Chop your cauliflower next, then your Zucchini/ summer squash.
- Since your peas won’t take much to cook up, wait until your harder veggies cook a little. Then add your peas and garlic. I like to sprinkle a little salt for each layer as I work, or, add all of your salt here. After you’ve added the peas, stir, and cook for about 2-3 minutes. You want your veggies to be about 70% cooked, still a big crunch to them. Take everything out of the pot and set aside in a bowl. Keep your pot ready for the next part.
- If your veggies become too dry, add more butter. If your pan is too hot be sure to turn down the temperature to give yourself more time to work.
- Prepare another pot for your pasta, filling a deep pot with cold water. Place a lid on the pot and turn the stove to high and bring water to boil. About 7-10 minutes.
- I the meantime, return your attention to your sauce pan. Place back on stove and deglaze the bottom with your cream, pouring in just a little at a time while you whisk continuously. Once you’ve added about 2 cups of your cream, let the cream come to a light simmer and then whisk in your parmesan. allow the cheese to melt and then add in the rest of your cream. If your sauce is looking a little thick feel free to add a little milk. Working in small quantities to make sure you do not thin too much. If you happen to thin too much, just allow the sauce to simmer on low until desired consistency.
- Once the sauce comes to a simmer, add in your veggies and allow to simmer for about 10-15 minutes on low to medium-low.
- About 10 minutes before the sauce finishes add your extra 2 tbs of salt and your pasta to the boiling water. Be sure to occasionally stir your pasts to prevent from sticking. You can even cheat and add a little olive oil to the pasta water to avoid sticking.
- By the time your pasta is al dente your sauce should also be ready.
- First drain your pasta into a colander and place back into your pot. Add a little of the sauce (try to avoid scooping too much veg.) to your pasta to prevent sticking.
- Serve your pasta bowls with a bit of pasta at the bottom and a generous scoop of Primavera sauce on top. Add more parmesan, pepper, or parsley to your preference. Enjoy!
Other possible Veggies:
Broccoli, Asparagus, Green Beans, Mushrooms, Squash, Brussel sprouts.