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Pasta Primavera
Rather than being a "kitchen sink" vegetable pasta, this Pasta Primavera recipe dials in on just a few spring vegetables, making sure their colors, flavors, and textures truly shine.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
- ●skillet
📝 Preparation Steps
1
To make the tomato topping
2
In a small bowl, add tomatoes, olive oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine. Set aside.
olive oil1 tablespoonolive oil divided5 tablespoonsmall clove garlic minced1 sgarlic4 cloves
3
To make the pasta:
4
In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about ⏱️ 10 minutes. Drain pasta and return to the pot.
spaghetti (see note 2)1 pound
5
Meanwhile, in a large nonstick skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add zucchini, garlic, red chili flakes, and 1/2 teaspoon salt. Cook until the zucchini is softened, about ⏱️ 10 minutes.
olive oil1 tablespoonolive oil divided5 tablespoonsmall clove garlic minced1 sgarlic4 cloves
6
Add asparagus, peas, and water and bring to a simmer over medium-high heat. Cover and cook until the asparagus is bright green and tender-crisp, about ⏱️ 2 minutes.
7
To the pot with the pasta, add cooked vegetables, chives, lemon juice, and remaining 2 tablespoons olive oil. Toss to combine.
lemon juice1 tablespoonolive oil1 tablespoonolive oil divided5 tablespoons
8
Transfer to a serving bowl. Top with cherry tomato mixture and garnish with Parmesan cheese.
Nutrition Facts
calories
708 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
9 g
sugar Content
10 g
sodium Content
136 mg
protein Content
22 g
cholesterol Content
5 mg
carbohydrate Content
100 g
saturated Fat Content
4 g
unsaturated Fat Content
19 g
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