Pasta Primavera

Pasta Primavera is a delicious dish which celebrates the flavors of spring vegetables! The term primavera stands for ‘spring vegetables’! I see no reason why this cannot be enjoyed throughout the year. It’s loaded with the goodness of veggies and if it’s cooked with some healthier whole wheat pasta then it definitely is fit to be deemed healthy as well.

Pasta Primavera is a dish of Italian origin, with an American touch! Here is an interesting read from wiki – {In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, called Shangri-La Ranch located on Robert’s Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually, the baron and his guests wanted something different. Maccioni then mixed butter, cream, and cheese, with vegetables and pasta together and brought the recipe back to New York City.The fame of pasta primavera traces back to Maccioni’s New York City restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through a 1977 article in the New York Times by Craig Claiborne and Pierre Franey which included a recipe for the dish. The invention of the dish is contested; Le Cirque co-owner Sirio Macchioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Macchioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it while the


The invention of the dish is contested; Le Cirque co-owner Sirio Macchioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Macchioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it while the maitre d’ at Il Gatto Pardo Ristorante in New York City and prepared it for Bob Lape on WABC television before his dish was requested to be cooked by other culinary practitioners, All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway. The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as “by far, the most talked-about dish in Manhattan”, is widely recognized as one of the signature developments of American cuisine in the 1970s.}

My version of pasta primavera is light and delicious, sans all that cream, making it a very satisfying meal!  All the deliciousness lies in the beautiful, sweet flavor of the veggies. I’ve added a bit of red pepper flakes for that slight kick, which you may feel free to skip. I love to keep the veggies chunky here, for a simple reason I love the bite of the veggies along with the pasta, and secondly, they do not get all mushy as they would if cut very fine. You can totally adapt this dish to customize it to your liking. You can also add cream if you wish, or a bit of marinara sauce as well. Traditionally this dish uses spaghetti, but I’ve used penne pasta, so feel free to use any pasta of your choice.

Step by step instructions

1.Cook pasta as per package instructions. Reserve 1/4 cup of pasta water and set aside. Drain pasta in a colander, apply some oil and set aside. In the meanwhile dice all your veggies and set aside.

img_2412

img_2411

2.Heat olive oil and butter in a heavy bottomed pan, add onions, mushrooms, and garlic. Saute on medium, heat for about 3-5 minutes until the mushrooms and onions are tender. Do not brown the garlic or onion.

img_2413

3.Next add in the diced zucchini, yellow squash and bell peppers. Saute for about 5-7 minutes until the veggies are tender. Do not make them mushy.  Depending on how big or small you have cut them, the veggies may take more or less time to cook. Try and maintain a uniform size for all of them.

img_2414

4.Next add in tomatoes, Italian seasoning, red pepper flakes, freshly ground pepper and chopped basil. Cook for another 2 minutes until tomatoes are tender but not mushy.

img_2415

5.Add in reserved pasta water. Let it cook until it heats through. Check for salt and adjust accordingly.

img_2425

6.Toss in the pasta. Mix well, switch off the heat. Sprinkle some more olive oil if desired & grated parmesan cheese before serving.

img_2424

Notes
  1. Feel free to add any vegetable to this dish. I added whatever I had in my refrigerator.

  2. Adjust the seasonings as per your taste.

  3. If you have time to spare, you can roast the vegetables with salt, pepper, olive oil, fresh herbs until tender ( @400 F for 20-25 minutes, tossing them once in between), and then add them to the pasta after sautéing onion, mushrooms, and garlic. The caramelized veggies add an amazing flavor to the dish.

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Pasta Primavera

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4 people

Pasta Primavera

A light and delicious dish of veggies and pasta!

Ingredients

  • 8 oz penne pasta, about 2 cups of dry pasta
  • 2 large garlic cloves
  • 1/2 cup chopped onions
  • 1 cup sliced mushrooms
  • 1 & 1/2 cup diced yellow squash
  • 3/4 cup diced zucchini
  • 1 cup bell peppers, cut into big cubes
  • 1/2 cup roughly diced Roma tomatoes/ cherry tomatoes/ tomatoes of your choice
  • 2 tsp Italian seasoning
  • 1/4 tsp teaspoon red pepper flakes, adjust as per desired heat
  • 2 tbsp Olive oil
  • 1 tbsp unsalted butter
  • 8-10 nos. fresh Basil leaves, substitute with 1 teaspoon dried basil
  • 1/4 cup reserved pasta water/water/vegetable stock
  • 1/3 cup parmesan cheese
  • Salt and pepper, to season

Instructions

  1. Cook pasta as per package instructions. Reserve 1/4 cup of pasta water and set aside. Drain pasta in a colander, apply some oil and set aside. In the meanwhile dice all your veggies and set aside.
  2. Heat olive oil and butter in a heavy bottomed pan, add onions, mushrooms, and garlic. Saute on medium, heat for about 3-5 minutes until the mushrooms and onions are tender. Do not brown the garlic or onion.
  3. Next add in the diced zucchini, yellow squash and bell peppers. Saute for about 5-7 minutes until the veggies are tender. Do not make them mushy. Depending on how big or small you have cut them, the veggies may take more or less time to cook. Try and maintain a uniform size for all of them.
  4. Next add in tomatoes, Italian seasoning, red pepper flakes, freshly ground pepper and chopped basil. Cook for another 2 minutes until tomatoes are tender but not mushy.
  5. Add in reserved pasta water. Let it cook until it heats through. Check for salt and adjust accordingly.
  6. Toss in the pasta. Mix well, switch off the heat. Sprinkle some more olive oil if desired & grated parmesan cheese before serving.

Notes

1. Feel free to add any vegetable to this dish. I added whatever I had in my refrigerator.

2. Adjust the seasonings as per your taste.

3. If you have time to spare, you can roast the vegetables with salt, pepper, olive oil, fresh herbs until tender ( @400 F for 20-25 minutes, tossing them once in between), and then add them to the pasta after sautéing onion, mushrooms, and garlic. The caramelized veggies add an amazing flavor to the dish.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://aromaticessence.co/2017/06/01/pasta-primavera/

Pin it for later

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Thanks for visiting!

Regards,

Freda

15 comments

Leave a Reply