Ah, pasta primavera—just the name conjures up images of vibrant spring gardens and sun-dappled afternoons. But who says you can’t enjoy a burst of freshness any time of year?
My love affair with pasta primavera started on a late summer evening, when I stumbled upon a quaint little Italian bistro during a spontaneous road trip. The dish they served was nothing short of a revelation—each bite was like a playful dance of flavors, with crisp vegetables and perfectly al dente pasta.
I was hooked. Since then, I’ve been on a mission to recreate that magic at home, adding my own twists and turns along the way.
This recipe is the result of countless experiments, a few happy accidents, and a lot of love. It’s a celebration of simplicity and freshness, wrapped up in a cozy, comforting bowl.
So, grab your favorite apron, put on some music, and let’s whip up a dish that promises to be as delightful as a surprise summer rain shower.
Steps
- Boil a large pot of salted water and cook the pasta according to package directions until just al dente. Drain the pasta and toss it with a bit of olive oil to prevent sticking.
- In a large skillet, heat olive oil over medium heat. Add garlic, red onion, zucchini, yellow squash, asparagus, cherry tomatoes, salt, and pepper. Sauté the vegetables for 3 to 4 minutes until they soften.
- Combine the pasta with the sautéed vegetables in the skillet. Add the peas, Pecorino cheese, lemon juice, and a pinch of red pepper flakes, tossing everything together until the cheese melts and coats the pasta.
- Stir in fresh basil and tarragon, if using, and adjust the seasoning with additional salt and pepper to taste. Garnish with extra basil before serving.
Ingredients
- Penne pasta
- Olive oil
- 2 cloves garlic
- 1 red onion
- 1 yellow squash
- 1 zucchini
- 1 bunch asparagus
- 1 cup cherry tomatoes
- 1 cup peas (thawed if frozen or blanched if fresh)
- 1/2 cup Pecorino cheese (or Parmesan cheese)
- Fresh lemon juice (from 1 lemon)
- Red pepper flakes (a pinch)
- Fresh basil leaves
- Fresh tarragon (optional)
- Salt
- Black pepper
FAQ
- What is Pasta Primavera?
- Pasta Primavera is an American dish that originated in the 1970s at the New York restaurant Le Cirque. Although its name means “spring pasta” in Italian, it is known for incorporating a variety of fresh vegetables into a pasta dish, traditionally using a cream-based sauce.
- What vegetables are typically used in Pasta Primavera?
- Common vegetables include zucchini, yellow squash, asparagus, cherry tomatoes, and peas. You can adjust the vegetables based on availability and preference, using either fresh or thawed frozen options.
- Can I use a different type of pasta for this recipe?
- Yes, while penne is recommended because its size complements the chopped vegetables, you can use other pasta types such as spaghetti, fettuccine, or rotini depending on your preference.
- What are some suggested side dishes to serve with Pasta Primavera?
- Pasta Primavera can be enjoyed on its own or paired with side dishes like garlic bread, a simple green salad, or an arugula salad with lemon vinaigrette. These sides enhance the freshness of the pasta and complete the meal.
- How can I make the dish spicier?
- To add some heat, incorporate red pepper flakes into the dish. You can adjust the amount based on your spice preference, adding more if you desire a spicier flavor.
Tips
- Cook the pasta until just al dente, as it will continue to cook slightly with the vegetables. This helps prevent it from becoming too soft or mushy when combined with the other ingredients.
- When sautéing the vegetables, use a single large skillet to cook them all together. This not only saves on cleanup but also ensures the flavors meld nicely.
- Toss the cooked pasta with a drizzle of olive oil immediately after draining to avoid it sticking together, making it easier to mix with the vegetables later.
- Consider adding fresh tarragon along with the basil for an extra burst of flavor. Although optional, tarragon can elevate the dish and enhance the overall taste.
Equipment
- Large, deep skillet
- Large pot for boiling pasta
- Skillet with a lid (if not included with the skillet)
- Zester or citrus juicer for lemon juice
- High-quality chef’s knife (for chopping vegetables)
