Pasta Primavera

Pasta Primavera Recipe

I love a combination of spring veggies like leeks, baby peas, and asparagus with a bit of sun-dried and fresh tomatoes. What if you want to add broccoli or zucchini to your pasta primavera? In my opinion you should think outside the recipe and use whatever sounds good to you. You can only add more nutrition by adding more veggies so go for it.

I’ve used Gluten Free pasta here because I find the regular stuff makes me bloated.
I find no difference in the texture if cooked al dente and the flavor is the same also.

Ingredients:
12 oz (dry) Gluten free or regular pasta
1 leek, white and pale green parts only ( 2 cups sliced)
1 or 2 cloves of fresh garlic
2 cups petite peas frozen or sweet peas
3 cups of fresh asparagus, bias cut, 1″ pieces
2 cups of cherry or grape tomatoes cut in half
1 cup of thinly sliced sun-dried tomatoes*
*you can use either the ones that come in oil or not
¼ ½ cup of good, flavorful olive oil
½ cup of vegetable or chicken stock
¼ cup of fresh basil chiffonade (thin slices)
½ cup of toasted pine nuts-optional

Directions:
None of these veggies need par cooking as the cuts are small and they will all cook very quickly.
Leeks: cut it in half lengthwise then into ¼” slices. Wash well in cold water, make sure you get rid of all the sand. Either spin it dry or dry on paper towels.
Put the pasta water on to boil, salt it until it tastes like the sea, and assemble all the other ingredients.
When the water boils, put the pasta in. This particular pasta takes 9 mins.
5 minutes before the pasta is finished heat a large sauté pan and place 2 Tbls of your olive oil in the pan.
When the oil is fragrant add the garlic and swirl it for about 30 seconds.
Add the leek, asparagus and sundried tomatoes and peas if they are fresh. Saute for about two minutes then add the fresh tomatoes and peas if using frozen.
Pour in the stock to deglaze the pan and help cook the veggies.
Continue to sauté, season with salt and pepper, add the basil and toss.
Drain the pasta, pour the pasta into the sauté pan or pour the pasta back into the pot and add the veggies. Add basil, add the remaining oil, taste for seasoning.
Serve family style in a large shallow bowl or individually. Sprinkle with pine nuts and offer parmesan cheese.

Another Pasta Primavera Recipe

There are many different vegetable combinations for Pasta Primavera. Since Primavera means spring, my version of this classic Italian recipe includes zucchini and tender asparagus. Enjoy!

Ingredients:
1 1/2 lbs asparagus
1 lb zucchini
3 tbsp olive oil
3 tbsp unsalted butter
2 large garlic cloves, thinly sliced
1 cup thinly sliced scallions
Salt
Freshly Ground Black pepper
1 lb Gemelli (twists)
1 cup chicken broth
1/2 cup freshly grated Parmigiano cheese

Directions:
Wash the asparagus several times in lukewarm water. Refresh in cold water, drain well and blot dry with paper towel. Slice off tough ends. If asparagus are thin they will not have to be peeled; if larger, peel the lower portion with a vegetable peeler. Slice diagonally into 1-inch thick lengths and place the tips in a separate bowl.

Scrub the zucchini and blot dry with a paper towel. Trim both ends and cut into 2-inch lengths. Slice each piece into 1/2-inch strips.

In a large saute pan, heat olive oil over medium heat, then add 3 tbsps butter. Stir in garlic and saute until lightly golden; then discard with a slotted spoon. Add the scallions and cook until tender-crisp, about 2 minutes. Add the bottoms of the asparagus and cook until barely tender, for about 2 minutes. Add the zucchini and cook, stirring constantly with a wooden spoon until tender, about 2 minutes. Stir in asparagus tips, 1 tsp slat and pepper; continue stirring and cook until tips are barely tender, about 2 minutes. (do not overcook the tips of they will fall apart when tossed with the pasta).

While you are cooking the vegetables, cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly.

Mix half of the vegetables, heated chicken broth and Parmigiano cheese with the pasta; toss well. Spoon the remaining vegetable mixture on top and serve with additional freshly grated Parmigiano cheese. Your pasta primavera is ready to serve.

Labels: pasta primavera with turkey meatballs, shrimp primavera pasta with asparagus peas and leeks


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