Pasta Primavera
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1 small shallot – finely chopped
- 3 cloves garlic – minced
- 1 medium carrot – thinly sliced
- 8 ounces broccoli florets (~1 medium broccoli)
- 8 ounces asparagus – trimmed and cut into 1-inch pieces
- 1 medium zucchini – halved lengthwise and sliced 0.25-inch thick
- 1 medium red bell pepper – thinly sliced
- 1 cup cherry tomatoes – halved
- 1 cup frozen peas
- 1 lemon – zested and juiced
- 1/2 cup fresh basil leaves – torn
- 2 tbsp fresh parsley leaves – chopped
- 1 cup Parmesan cheese – finely grated
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 12 ounces spaghetti
- kosher salt – to taste
- black pepper – to taste, freshly ground
Instructions
- 1.
Bring a large pot of water to a boil; season generously with kosher salt. Set a large bowl of ice water nearby.
- 2.
Prep all produce: finely chop the shallot, mince the garlic, thinly slice the carrot, cut broccoli into small florets, trim and cut asparagus into 1-inch pieces, halve and slice the zucchini into 0.25-inch half-moons, thinly slice the red bell pepper, and halve the cherry tomatoes. Zest and juice the lemon, tear the basil, chop the parsley, and finely grate the Parmesan.
- 3.
Blanch the vegetables in the boiling water: add the broccoli and carrot and cook 2 minutes. Add the asparagus and peas and cook 1–2 minutes more, until bright and crisp-tender. Transfer all to the ice bath to stop cooking, then drain well and pat dry.
- 4.
Return the pot to a boil and cook the spaghetti until al dente, 1–2 minutes shy of package directions. Reserve 1 cup pasta water, then drain.
- 5.
Meanwhile, heat the olive oil and 1 tbsp of the butter in a large wide skillet over medium heat. Add the shallot and cook until translucent, about 2 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
- 6.
Add the zucchini and red bell pepper, season with salt and black pepper, and sauté until just tender, 3–4 minutes.
- 7.
Add the blanched broccoli, carrot, asparagus, peas, and the cherry tomatoes. Cook, tossing, until the tomatoes just begin to soften, 1–2 minutes.
- 8.
Stir in the heavy cream and 0.5 cup reserved pasta water. Simmer, stirring, until slightly thickened and glossy, 2–3 minutes. Add the lemon zest and about 1 tbsp lemon juice, then taste and season with salt and black pepper.
- 9.
Add the drained spaghetti, the remaining 1 tbsp butter, and half of the Parmesan. Toss over medium heat until the sauce emulsifies and coats the pasta, 1–2 minutes, adding more pasta water as needed for a silky consistency.
- 10.
Remove from the heat and fold in the basil and parsley. Serve immediately, passing the remaining Parmesan at the table.
&w=3840&q=75)
&w=3840&q=75)
&w=3840&q=75)
&w=3840&q=75)
&w=3840&q=75)
&w=3840&q=75)
Pasta primavera is a bright, vegetable-forward pasta that celebrates tender spring produce in a light, creamy sauce. The dish balances crisp-tender greens like asparagus and peas with sweeter notes from carrots, bell peppers, and cherry tomatoes, all brought together by butter, olive oil, and Parmesan. It eats fresh and lively: al dente pasta coated in a glossy sauce with herbal lift from basil and parsley and a citrusy finish.
Though Italian in name, pasta primavera is a creation of American fine dining in the 1970s, associated with New York’s Le Cirque and the broader wave of Italian-inspired cuisine of the era. Accounts differ on who exactly devised it, but most versions married a variety of seasonal vegetables with pasta and a cream-enriched sauce. Over time, the dish spread to home kitchens and restaurants alike, spawning lighter interpretations and solidifying its place as a beloved Italian-American classic.