Add plenty of parmesan! You don’t need to stop at 1/2 cup, I’d say that’s just the minimal amount.Pasta primavera loaded with fresh veggies tossed in a light, garlicky, lemony cream sauce – on your table in 30 minutes!.Don’t leave out the bell pepper and onion, they both add great flavor here.Cook vegetables to a tender faintly crisp texture, not soft and mushy.Season pasta cooking water with salt, its one of the only ways to boost flavor to pasta while it cooks.Careful not to over-cook pasta, always a key to any pasta dish.If you are looking to add a protein to this recipe, grilled chicken breasts or rotisserie chicken, or sautéed shrimp are great options. Here’s a list of great options:Ĭan I Add Chicken or Shrimp to This Recipe? I usually use Penne pasta because I almost always have some on hand but any medium pasta will work. I’m thinking I’d also love an autumn version with different fall veggies. Shelled peas, asparagus, eggplant, cauliflower, spinach, or green beans are other good choices. This is a versatile recipe and you can use different kinds of veggies based on what you have on hand. Toss in 1/4 cup parmigiano and parsley then serve with remaining parmesan on top. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired. Step 3: Toss Pasta and Veggies Together with Seasonings Add squash and zucchini then sauté 2 – 3 minutes or until veggies have nearly softened.Īdd garlic tomatoes, and Italian seasoning and sauté 2 minutes longer. Add red onion and carrot and sauté 2 minutes.Īdd broccoli and bell pepper then sauté 2 minutes. To do so, heat olive oil in a 12-inch (and deep) skillet over medium-high heat. While the pasta is boiling cook the veggies so they will finish at the same time as the pasta. Reserve 1/2 cup pasta water before draining. Here are the steps: Step 1: Boil the Pastaįirst you’ll bring a large pot of water to a boil, add salt, then cook pasta according to package directions. It’s a bit of chopping so the prep takes some time but it cooks quickly. This recipe is actually really easy to make. Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic.What Ingredients do I Need for Pasta Primavera? It incorporates a variety of quality food groups that should be eaten often in reasonable quantities, including pasta. Have you heard of the Mediterranean diet? And did you know pasta is part of this healthy way of eating inspired by the traditional dietary patterns of the Mediterranean region? And it makes a nice main dish for dinner or works well as a side dish for parties too (in which you’ll get more servings).Īnd of course, it’s super tasty! I love that garlic, parmigiano and lemon flavor you get over every single bite.There is great visual appeal going on, doesn’t food taste better when it looks enticing and colorful?.It’s a good way to get kids to eat vegetables.This is very filling and has such a satisfying flavor.It’s a smart way to use up all those veggies in the fridge about to go bad.It’s a great way to add a lot of veggies into your meal.Things you’ll love about this Pasta Primavera: It was first served at a restaurant in New York City then a recipe was published a few years later in New York Times helping bring the dish to fame. Many people think it’s an Italian dish but it’s actually an American dish which was created by chef Sirio Maccioni and two assisting chefs (the original used cream cheese).

Pasta primavera is a simple dish made with pasta and fresh vegetables.

This is a sponsored conversation written by me on behalf of Barilla®. Pasta Primavera isn’t just for spring and summer, this is a veggie packed pasta dish that’s perfect year round! It has such a satisfying flavor and it’s versatile recipe so you can add different kinds of vegetables you might already have on hand.