Best 9 Classic Pasta Primavera Recipes

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**Classic Pasta Primavera: A Colorful and Flavorful Journey into the Italian Countryside**

Embark on a culinary adventure through the picturesque landscapes of Italy with our collection of classic pasta primavera recipes. This vibrant dish, meaning "spring" in Italian, captures the essence of the season's bounty with an array of fresh vegetables, tender pasta, and aromatic herbs. Our selection offers a variety of options to suit every taste and dietary preference, from the traditional primavera with a creamy sauce to a lighter, vegan version bursting with vibrant flavors. Get ready to savor the true taste of Italian springtime with our curated collection of pasta primavera recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 16

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

  • Heat oven to 450 degrees F.
  • Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
  • Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
  • While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
  • Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
  • Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Pasta Primavera is an easy pasta recipe loaded with vegetables and tossed with light butter and lemon sauce. It's the perfect vegetarian pasta dish for spring and summer.

Provided by Valentina Ablaev

Categories     Easy

Time 20m

Number Of Ingredients 13

2 Tbsp olive oil
8 oz penne pasta
1 bell pepper, any color (sliced into strips)
1 medium zucchini (sliced into rings)
6 oz brown or white mushrooms (sliced)
1/2 medium red onion (sliced)
¾ tsp fine sea salt (or to taste, plus more for boiling pasta)
¼ tsp ground black pepper (or to taste)
3 Tbsp unsalted butter
3 garlic cloves (minced)
2 Tbsp lemon juice (freshly squeezed)
1/2 cup freshly grated parmesan cheese (plus more to serve)
2 Tbsp chopped fresh parsley (to serve)

Steps:

  • Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.
  • While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.
  • Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.
  • Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.
  • Garnish with more freshly grated parmesan if desired and sprinkle on parsley.

Nutrition Facts : Calories 437 kcal, Carbohydrate 51 g, Protein 14 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 33 mg, Sodium 669 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

CLASSIC SPAGHETTI PRIMAVERA



Classic Spaghetti Primavera image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 pound fresh spaghetti
1 1/2 cups broccoli florets
1 cup zucchini, cut into 1/2-inch dice
1/2 cup thin asparagus, cut into 1 1/2-inch lengths
1/2 cup green beans, cut into 1 1/2-inch lengths
1/2 cup fresh or frozen peas
2 tablespoons olive oil
1 cup sliced mushrooms
2 teaspoon minced garlic
2 cups seeded and diced tomatoes, including any juices
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/4 to 1/3 cups chicken broth-if necessary
3 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts
Salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.

CLASSIC PASTA PRIMAVERA



Classic Pasta Primavera image

One of the classic pasta recipes of our time, pasta primavera is made with angel hair pasta, a rich sauce of butter and cream, Parmesan, and plenty of fresh vegetables. Serve it with your favorite white wine!

Provided by Hank Shaw

Categories     Broccoli     Pasta     Vegetables     Zucchini

Time 30m

Yield 4

Number Of Ingredients 14

1 heaping cup broccoli florets
4 asparagus spears, trimmed and cut into 1-inch segments
1/2 cup snow peas
1/2 pound angel hair pasta or spaghetti
4 tablespoons unsalted butter
3 garlic cloves, minced
1 small zucchini, diced
3 Roma or other paste tomatoes, seeded and diced
1/4 cup chicken or vegetable stock
1/2 cup heavy cream
1/2 cup peas, fresh or frozen
1/2 cup grated Parmesan cheese
12 basil leaves, chopped
Salt

Steps:

  • Blanch the broccoli, asparagus, snow peas: Get a large pot of water boiling. Salt it well. It should taste like the sea. Fill a large bowl with ice water. Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they're cool, drain in a colander. If you want, you can boil your pasta in the same pot you boiled the vegetables in, or you can start over and boil new water; I use the same water.
  • Sauté the zucchini and garlic, then add the tomatoes: In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute. Add the diced tomatoes and sauté another 2 minutes, stirring often.
  • Add the stock, cream, blanched vegetables, and peas: Pour in the chicken or vegetable stock and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables you boiled, plus the peas. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
  • Add the Parmesan: Add the Parmesan cheese and stir to combine. If the sauce seems too thick-it should be pretty thick, but not gloppy-add some more chicken broth, cream or water.
  • Boil the pasta: If you are using spaghetti, you will want to start cooking it before you begin sautéing the garlic and zucchini. Angel hair will only need 1 to 2 minutes to cook, vermicelli or spaghetti can take 8 to 12 minutes.
  • Toss the pasta and serve: As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed. Grind some black pepper over everything and serve immediately. You will want a dry white wine with this, ideally a dry French white.

Nutrition Facts : Calories 411 kcal, Carbohydrate 33 g, Cholesterol 75 mg, Fiber 5 g, Protein 12 g, SaturatedFat 16 g, Sodium 429 mg, Sugar 7 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g

PASTA PRIMAVERA



Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

Steps:

  • For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
  • To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
  • For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
  • Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
  • Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

CLASSIC PASTA PRIMAVERA



Classic Pasta Primavera image

All the classic flavor. This simplifies the dish and allows you to cook veggies in one pan. Vary the veggies with season.

Provided by Ambervim

Categories     One Dish Meal

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.

NO-CREAM PASTA PRIMAVERA



No-Cream Pasta Primavera image

Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.

Provided by amanda1432

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 21

1 (12 ounce) package penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1 carrot, cut into matchsticks
½ red bell peppers, cut into matchsticks
½ pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
¼ cup olive oil, divided
1 tablespoon Italian seasoning
½ tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 tablespoon butter
¼ large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
⅓ cup chopped fresh basil leaves
⅓ cup chopped fresh parsley
3 tablespoons balsamic vinegar
½ cup grated Romano cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
  • Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
  • Roast vegetables in preheated oven until tender, about 15 minutes.
  • Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

Nutrition Facts : Calories 406 calories, Carbohydrate 54.4 g, Cholesterol 15.4 mg, Fat 15.4 g, Fiber 5.9 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 251.8 mg, Sugar 4.4 g

PASTA PRIMAVERA



Pasta Primavera image

I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York's Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it "by far, the most talked-about dish in Manhattan." I encourage you to make Le Cirque's version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it's wonderful.

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 22

1 bunch broccoli
2 small zucchini, unpeeled
4 asparagus spears
1 1/2 cups green beans
Salt
1/2 cup fresh or frozen peas
3/4 cup fresh or frozen pea pods
1 tablespoon peanut, vegetable or corn oil
2 cups thinly sliced mushrooms
Freshly ground black pepper
1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes
1/4 cup finely chopped parsley
6 tablespoons olive oil
1 teaspoon minced garlic
3 cups 1-inch tomato cubes
6 basil leaves, chopped
1 pound spaghetti
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream, approximately
1/2 cup grated Parmesan
1/3 cup toasted pine nuts

Steps:

  • Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
  • Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
  • Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
  • In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
  • Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
  • Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
  • Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
  • In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
  • Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
  • Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.

Nutrition Facts : @context http, Calories 1099, UnsaturatedFat 35 grams, Carbohydrate 113 grams, Fat 61 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 21 grams, Sodium 1523 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

  • Use fresh, seasonal vegetables for the best flavor.
  • Don't overcook the vegetables, as they should still have a slight crunch.
  • Use a good quality olive oil for the best flavor.
  • Add some fresh herbs, such as basil or parsley, for extra flavor.
  • Serve the pasta immediately, while it is still hot.

Conclusion:

Pasta primavera is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its vibrant colors and fresh flavors, it is a dish that is sure to please everyone at the table. Whether you are looking for a vegetarian main course or a side dish to accompany grilled chicken or fish, pasta primavera is a great choice. This classic pasta primavera recipe is a great starting point, but feel free to experiment with different vegetables and herbs to create your own unique dish. With so many variations possible, you can enjoy pasta primavera all year long.

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