Pasta Primavera
Seasonal vegetables, olive oil, and parmesan — a fresh 25-minute pasta that celebrates what's in season.
Ingredients
Serves 4
- 12 oz (340g) penne or farfalle
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 cup broccoli florets, cut small
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1/2 cup freshly grated Parmesan
- 1/2 cup reserved pasta cooking water
- Fresh basil and red pepper flakes to serve
- Salt and black pepper to taste
Instructions
- 1Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- 2While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add broccoli and a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the edges start to char slightly.
- 3Add zucchini and asparagus. Cook another 3 minutes until tender but still with a little bite — you want the vegetables to have color and texture, not be mushy.
- 4Add sliced garlic and cherry tomatoes. Cook 2 minutes until the tomatoes begin to burst and the garlic turns golden.
- 5Add frozen peas and stir to combine — they'll thaw immediately in the hot pan.
- 6Add the drained pasta to the skillet along with 1/3 cup of the reserved pasta water. Toss vigorously over medium heat for 1–2 minutes, adding more pasta water as needed to create a light, glossy coating.
- 7Remove from heat. Add Parmesan and toss once more. Season with salt, pepper, and red pepper flakes. Scatter basil over the top and serve immediately.
Pro Tips
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Don't overcrowd the pan with vegetables — if everything is touching, they steam instead of developing color. Work in batches with dense vegetables first (broccoli), then add quicker-cooking ones.
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Use whatever seasonal vegetables you have: snap peas, corn, bell peppers, and mushrooms all work well. The technique is the same regardless of the combination.
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A squeeze of lemon juice and extra lemon zest added at the end brightens the whole dish — it makes the vegetables taste more vivid and the Parmesan taste more complex.
Frequently Asked Questions
What vegetables are best for pasta primavera?
The word 'primavera' means spring in Italian, so traditionally: asparagus, peas, zucchini, and cherry tomatoes. But any quick-cooking vegetable works year-round. In summer, use corn and peppers. In fall, try mushrooms and butternut squash. The key is cutting everything small enough to cook in under 5 minutes.
Can I add protein to pasta primavera?
Yes — sautéed shrimp (2 minutes per side), sliced grilled chicken, canned white beans (add with the peas), or a fried egg on top all work beautifully. For a richer dish, toss in a tablespoon of butter with the Parmesan at the end — it makes the whole dish more cohesive.
Is pasta primavera supposed to have cream sauce?
The authentic Le Cirque version from the 1970s was actually a cream sauce dish. The modern interpretation is lighter — olive oil, pasta water, and Parmesan create a glossy sauce without cream. Either version is correct; this recipe uses the lighter olive oil approach for a brighter, fresher result.
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