With This Way Make Tasty Tasty Pasta Primavera Recipe

Pasta Primavera. A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge. Recipe courtesy of Giada De Laurentiis.

Pasta Primavera Why resurrect pasta primavera at all? Because despite all the jokes, it was - and is - a good dish. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. You can have Pasta Primavera using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pasta Primavera

  1. You need 3 tbsp. of salted butter, divided.
  2. Prepare of About 2 cups chopped veggies (see step 1 for more details).
  3. It's 3 cloves of garlic, minced.
  4. It's 2 cups of penne pasta, uncooked.
  5. Prepare of Salt and pepper.
  6. Prepare 1/4 tsp. of Italian seasoning.
  7. Prepare 1/4 tsp. of salt free all purpose seasoning.
  8. You need of Zest of 1 large lemon.
  9. It's of Juice of half large lemon.
  10. Prepare 1/2 cup of reserved starchy pasta water.
  11. It's 1/4 cup of freshly grated parmesan cheese + more for topping.

When I think of springtime, asparagus comes to mind. Pasta primavera implies that fresh spring vegetables are used--it doesn't really matter specifically what they. This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies.

Pasta Primavera step by step

  1. For this recipe, it's pretty versatile, so use whatever veggies you have on hand, just be sure to chop them all to roughly even pieces. Pictured up top, I used yellow squash, broccoli florets, shredded carrots, sliced cherry tomatoes, green onions and peas...just to give an idea. This is a great chance to clean out the veggie drawer..
  2. Heat a large pot of salted water over high heat. Once it comes to a boil, cook the penne pasta according to the box directions until it is al dente. Before draining the pasta, reserve about 1/2 cup of the starchy water and set it aside, then drain the pasta and return it to the empty pot. While you're waiting on the water to boil, begin to cook the veggies, that way everything should be finished at roughly the same time..
  3. In a large skillet, heat 1 tbsp. of the butter over medium heat. If you have some heartier veggies, add them to the skillet first (I added my broccoli florets and yellow squash first, to give them a head start), then add more delicate veggies after the heartier ones have had a few minutes to soften up a bit. Once all the veggies are relatively crisp-tender, add in the garlic and season it all with the Italian seasoning, all purpose seasoning and about 1/4 tsp. each of salt and pepper..
  4. Once the veggies are ready, toss them into the pot with the cooked pasta, then top with the remaining butter, lemon zest, lemon juice and grated parmesan. Stir it all together, then drizzle in the reserved pasta water a bit at a time, until the pasta is at a good consistency (I usually end up using closer to 1/4 cup). Taste and season with some more salt and pepper, to taste. Then serve with some additional freshly grated parmesan cheese over the top..

Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »Matt Taylor-Gross. This glorious one-pot pasta primavera delivers all the fresh flavors of spring produce wrapped up in a What Is Pasta Primavera? Its name literally means "spring pasta," but too many versions of the ubiquitous Italian-American dish pasta primavera contain little if any green spring produce. Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer.

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