Best Classic Pasta Primavera Recipes

Classic Pasta Primavera image

Provided by Ambervim

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

kosher salt
6 ounces green beans, trimmed and cut to 3/4 inch
1 lb asparagus, trimmed and bias cut to 3/4 inch
1 zucchini, cut to 1/2 inch pieces
1 cup frozen peas
6 tablespoons butter
8 ounces mushrooms, trimmed and thinly sliced
1 lb plum tomato, chopped (core and peel if you wish)
1/4 teaspoon red pepper flakes
1/2 cup heavy cream
1 lb fettuccine (or other pasta)
2 teaspoons garlic, minced
1/4 cup fresh basil, chopped
4 1/2 teaspoons lemon juice
parmesan cheese, grated to taste

Steps:

Bring 4 quarts of water to boil in large pot for pasta.
Bring 3 quarts water to boil in a large saucepan for veggies with salt.
Fill a large bowl with ice water and set aside.
Add green beans to water and cook for 1.5 minutes.
Add asparagus and cook 30 seconds.
Add zucchini and cook 30 seconds.
Add peas and cook 30 seconds.
Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
Melt 3 tbs butter in the now empty saucepan over medium heat.
Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
Season to taste.
Bring tomatoe sauce back to a simmer over medium heat.
Drain pasta and return it to the pot.
Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
Season with salt and pepper to taste.
Serve immediately passing Parmesan separately.

Classic Pasta Primavera image

Provided by Barbara Scott

Categories Pasta

Time 30m

Number Of Ingredients 15

6 Tbsp olive or other oil
3 clove garlic, minched
1 c frozen broccoli florets
1 c asparagus tips, blanched (or frozen)
1 c frozen peas, thawed
8 oz baby bella mushrooms, sliced or quarterd
1 c grape tomatoes, halved
1 lb thin spaghetti, cooked
2/3 c grated parmesan cheese
2 Tbsp thinly chopped basil
1 med. yellow squash or zucchini
4 Tbsp butter
salt and pepper to taste
1 c light cream (or more according to desired consistency)
scant 1/8 tsp nutmeg in the cream.

Steps:

1. Put on water to boil for spaghetti and add a good amount of salt. Get all your vegetables together. Pour oil in skillet or saute pan until hot and add the mushrooms and garlic. Let cook until almost done.
2. Add other vegetables into the pan and let cook until desired doneness. Add more salt at this time if desired.
3. Sprinkle grated parm over all and add butter,letting it melt in pan. Then add cream and stir. Cheese will thicken the sauce. Add more cream or milk to the sauce if needed or to desired thickeness.
4. Keep sauce on low temp until spaghetti is done and mix all together. Serve.