Pasta primavera

Pasta primavera

Based on 20 ratings
Lara Vetter

Lara Vetter

Food Editor at Kitchen Stories

"This pasta primavera is inspired by an American dish full of fresh spring vegetables that was really popular in the 1970s. On days when I have a craving for tons of veggies, this quick pasta dish comes in handy. It's best to use a pasta that has at least an 8 minute cooking time, as you'll be cooking some veggies in the same pot. You can adjust the vegetables according to what you like best and what’s in season. With green asparagus, fresh peas, snow peas, zucchini, spinach, or even fresh corn you can really make this simple recipe your own!"

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
160 g
pasta
5 stalks
green asparagus
1
carrot
½
leek
100 g
broccoli
100 g
green beans
¼
yellow bell pepper
10
cherry tomatoes
4 cloves
garlic
1
chili
15 g
parsley
10 g
basil
½
lemon
125 ml
heavy cream
85 ml
pasta water
salt
pepper
olive oil (for frying)
Parmesan cheese (for serving)
MetricImperial

Utensils

large pot, peeler, cutting board, knife, fine grater, frying pan (large), cooking spoon, colander, bowl (small)

How-To Videos

how-to-clean-and-cut-leeks

How to clean and cut leeks

how-to-zest-citrus-fruits

How to zest citrus fruits

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal720
Protein20 g
Fat36 g
Carb81 g
  • Step 1/4

    Bring a large pot of heavily salted water to a boil. Trim asparagus and cut into pieces approx. 1 in. / 3 cm long. Peel and slice carrot. Cut bell pepper into thin strips and cut the strips in half. Trim green beans and cut in half. Divide broccoli into small florets. Peel and slice garlic and slice chili. Roughly chop parsley and basil. Thinly slice leek. Zest lemon.
    • 5 stalks green asparagus
    • 1 carrot
    • ¼ yellow bell pepper
    • 100 g green beans
    • 100 g broccoli
    • 4 cloves garlic
    • 1 chili
    • 15 g parsley
    • 10 g basil
    • ½ leek
    • ½ lemon
    • large pot
    • peeler
    • cutting board
    • knife
    • fine grater

    Bring a large pot of heavily salted water to a boil. Trim asparagus and cut into pieces approx. 1 in. / 3 cm long. Peel and slice carrot. Cut bell pepper into thin strips and cut the strips in half. Trim green beans and cut in half. Divide broccoli into small florets. Peel and slice garlic and slice chili. Roughly chop parsley and basil. Thinly slice leek. Zest lemon.

  • Step 2/4

    Heat olive oil in a large frying pan over medium heat. Add garlic, chili, carrot, leeks, and bell pepper to the pan and sauté, stirring occasionally, until the vegetables soften (don’t let them get brown), approx. 7 – 10 min. Season with salt and a generous amount of black pepper. Add pasta to boiling, salted water.
    • olive oil (for frying)
    • salt
    • pepper
    • 160 g pasta
    • frying pan (large)
    • cooking spoon

    Heat olive oil in a large frying pan over medium heat. Add garlic, chili, carrot, leeks, and bell pepper to the pan and sauté, stirring occasionally, until the vegetables soften (don’t let them get brown), approx. 7 – 10 min. Season with salt and a generous amount of black pepper. Add pasta to boiling, salted water.

  • Step 3/4

    Approx. 5 min. before the pasta cooking time is up, add green beans and asparagus to the pot. Let cook for approx. 3 min., then add broccoli florets. Drain the pasta and vegetables, reserving some of the pasta water in a small bowl or mug.
    • colander
    • bowl (small)

    Approx. 5 min. before the pasta cooking time is up, add green beans and asparagus to the pot. Let cook for approx. 3 min., then add broccoli florets. Drain the pasta and vegetables, reserving some of the pasta water in a small bowl or mug.

  • Step 4/4

    Add whole cherry tomatoes, heavy cream, pasta water, and the drained pasta and vegetables to the pan and turn up the heat to the highest setting. Toss the pasta and vegetables until the sauce thickens slightly and starts to coat the pasta, approx. 2 min. Add lemon zest, basil, parsley and stir. Serve immediately topped with Parmesan cheese and more freshly ground black pepper, if desired. Enjoy!
    • 10 cherry tomatoes
    • 125 ml heavy cream
    • 85 ml pasta water
    • Parmesan cheese (for serving)

    Add whole cherry tomatoes, heavy cream, pasta water, and the drained pasta and vegetables to the pan and turn up the heat to the highest setting. Toss the pasta and vegetables until the sauce thickens slightly and starts to coat the pasta, approx. 2 min. Add lemon zest, basil, parsley and stir. Serve immediately topped with Parmesan cheese and more freshly ground black pepper, if desired. Enjoy!

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