Pasta primavera
Ingredients
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 zucchini diced
- 1 head broccoli
broken into florets
- 200 gr green asparagus
chopped a bit smaller
- 150 gr green peas frozen
- 100 gr sugar snap peas
- 200 gr tomatoes
seeds removed and chopped
- 3 sun-dried tomatoes
cut into small pieces
- 300 gr penne or spaghetti
- 60 ml vegetable stock
- 120 ml cream
- 150 gr parmesan cheese
- basil
- pepper and salt
Directions
- 1
Take a large pan of water and add plenty of salt to it. You will use this water to briefly boil the vegetables and cook the pasta.
- 2
Once the water is boiling add the broccoli florets. Cook these for about 2-3 minutes and remove from the pan with a slotted spoon. Now add the sugar snaps and cook them for 5 minutes. Take these out as well. Finally, add the asparagus pieces and cook for about 1 minute. Drain all the vegetables in a colander. To stop the cooking process, you can briefly rinse them with cold water.
- 3
Take a large skillet or frying pan and melt the butter. Add the garlic and zucchini and sauté until the zucchini softens. Add the tomatoes and sun-dried tomatoes and fry for a few minutes.
- 4
Now add the broth and bring to a boil. Add the cream and all the vegetables. Also now add the peas. Stir everything well. Now turn the heat down low until it is just near boiling point.
- 5
Add the parmesan cheese to the sauce and stir everything well. You should have a firm sauce but not too thick. If it is too thick add some extra broth or cream.
- 6
Now cook the pasta according to the directions on the package. Drain and stir the pasta into the sauce. Stir some of the chopped basil into the sauce.
- 7
Serve with extra basil on top and additional parmesan cheese if desired.
Pasta primavera
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About this Recipe
Craving a fresh, vibrant meal that comes together quickly? This Pasta primavera recipe delivers just that, bursting with the best of seasonal vegetables and a rich, creamy sauce, all ready to enjoy in about 30 minutes. It's the perfect answer for a weeknight dinner when you want something satisfying yet light.
What makes this recipe truly special is its celebration of fresh, bright produce. You'll find a delightful medley of tender-crisp broccoli, sweet asparagus, vibrant zucchini, and two types of tomatoes, all brought together by a luxurious cream and Parmesan sauce. The careful balance of flavors and textures ensures every forkful is a joy.
Expect a dish that's both comforting and invigorating. You'll be greeted by the aromatic garlic, the earthy notes of sun-dried tomatoes, and the freshness of basil, complementing the delicate sweetness of green peas and sugar snap peas. The sauce gently coats each piece of pasta, whether you choose penne or spaghetti, creating a harmonious blend of creamy richness and garden-fresh goodness. It’s a beautifully balanced meal that feels special yet is incredibly approachable for any home cook.
This Pasta primavera is wonderfully adaptable. Feel free to swap out the green asparagus or broccoli for other seasonal favorites like bell peppers or spinach. If you're out of fresh tomatoes, a good quality canned diced tomato could work, though it will change the fresh taste slightly. You can also adjust the amount of Parmesan cheese to suit your preference for a richer or lighter finish.
Serve this delightful Pasta primavera as a standalone main course for a casual family dinner or an elegant gathering with friends. A simple side salad or some crusty bread would be a lovely complement to this wholesome and flavorful dish.