Primavera means Spring, and although we’ve technically just turned the corner on Spring, in Vermont, the classical “Spring” veggies are just starting to arrive – so bring on the pasta primavera!
Personally, I feel like pasta primavera is the perfect solution for cleaning out the last dribs and drabs from your vegetable draw. Everything goes. A half of red onion here. A couple of loose carrots. A sole tomato. A handful of mushrooms. A few sprigs of asparagus. Half a crown of broccoli. There are no set rules. Just make use of what you have, and the more veggies the better!
Often times when I make shaped pastas, I have a little bit of loose dough leftover at the end. Never enough for a full meal, but I hate to see things go to waste. So I roll it out, cut it into strips, and stash it in my freezer. Overtime the loose-ends add up into a meal. Another resourceful scavenge for my pasta primavera.
- Pasta (make it fresh or out of a box – no judgment here! I’ve done both)
- 1 tbsp Butter
- Veggies – pick your poison, but these is what made it’s way into this latest batch if you need some inspiration
- 1 diced Tomato
- 1 diced Bell Pepper
- 1/2 diced Red Onion
- 8 sliced Purple Asparagus
- 2 Carrots shaved into ribbons
- Juice from 1 Lemon
- 3 tbsp Heavy Cream
- Salt and Pepper to season
- grated Parmesan Cheese for serving
- Cook your pasta and save 1/8 cup of pasta water.
- Melt butter in the bottom of a large sauté pan.
- Add in your veggies, starting with the hardier ones (onions, mushrooms, carrots) that requiring a longer cook time followed by less hardy veggies like tomatoes, asparagus, and peppers, and ending with the most delicate veggies like greens.
- Season with salt and pepper.
- Add in the lemon.
- Stir in the pasta.
- Drizzle in the cream.
- Let it meld together over the heat for a couple of minutes.
- Serve with grated parmesan.