Pasta alle Verdure translates to Pasta with vegetables or as we call it, Pasta Primavera. This dish is a classic Italian dish that originated in the northern region of Italy. It was created during the spring season, hence its name "primavera" which means spring in Italian.
The main ingredient of Pasta Primavera is, of course, pasta. The traditional choice for this dish is fettuccine or spaghetti, or any type of egg pasta but you can also use any type of long and thin pasta like linguine or tagliatelle. The pasta is cooked al dente - firm to the bite - to ensure a perfect texture when combined with the vegetables and cream sauce. With any delicious pasta dish, make sure to add some high-quality Olive Oil and buon appetito
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Penne pasta cooked to al dente and drained
- Broccoli cut into florets
- Red onion sliced
- Red bell pepper sliced
- Cherry tomatoes halved
- Yellow squash chopped
- Butter
- Minced garlic
- Frozen peas and carrots
- Chicken or vegetable broth
- Heavy whipping cream
- Parmesan cheese grated
- lemon
- Parsley for garnish
- Sea Salt and pepper to taste
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Melt the butter in a large skillet over medium heat and add in the onions and peppers, and saute for 2-3 minutes.
Stir in the broccoli, and yellow squash, and saute another 2-3 minutes.
Mix in the peas and carrots, cherry tomatoes and minced garlic as well as salt and pepper to taste. Saute a minute more.
Pour in the broth, heavy whipping cream, parmesan cheese and juice from half a lemon. Stir to combine well. Simmer until the sauce thickens a bit.
Stir in the noodles until well combined.
Serve immediately garnished with chopped parsley.
Variations and Substitutions
- Protein - add cooked chicken, shrimp or tofu to make it more filling and protein-rich.
- Vegetarian - substitute vegetable broth for chicken broth and omit any meat additions.
- Gluten-Free - use gluten-free noodles such as rice noodles, zucchini noodles or quinoa noodles.
- Dairy-Free - substitute coconut milk for the heavy whipping cream and use dairy-free parmesan cheese.
Equipment
- Skillet
- Spoon to mix
Storage
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat : Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until warmed through
Pro Tips
- Cook the noodles until al dente: Overcooking the noodles will result in a mushy consistency. Make sure to follow the package instructions and cook the noodles for the recommended time.
- Use fresh herbs: Adding fresh herbs, such as parsley or basil, at the end of cooking will give an extra burst of flavor to your dish.
- Don't overcrowd the skillet: Make sure to use a large enough skillet so that all ingredients have room to cook evenly without overcrowding.
- Customize with your favorite vegetables: Feel free to add in any additional vegetables you prefer, such as bell peppers, mushrooms, or broccoli. Just make sure you adjust to your dietary preferences
FAQ
Yes, you can use any type of noodle that you prefer. This recipe works well with spaghetti, linguine, or even penne pasta. Just make sure to cook the noodles according to the package instructions and drain them well before adding them to the sauce.
Make sure to stir the noodles constantly while cooking to prevent them from sticking together. You can also add a tablespoon of oil to the water before boiling to help keep the noodles separated.
Yes, you can prepare this dish ahead of time and store it in an airtight container in the refrigerator for up to two days.
Recipe Card
Pasta alle Verdure (Pasta Primavera)
This dish is a classic Italian dish that originated in the northern region of Italy. This pasta dish is sure to make you crave more.
- Skillet
- Spoon to mix
- 16 oz. Penne pasta cooked to al dente and drained
- 2 C. Broccoli cut into florets
- ½ Red onion sliced
- 1 Red bell pepper sliced
- 1 C. Cherry tomatoes halved
- 1 Yellow squash chopped
- 4 Tbsp. Butter
- 2 tsp. Minced garlic
- 1 C. Frozen peas and carrots
- ½ C. Chicken or vegetable broth
- ½ C. Heavy whipping cream
- ½ C. Parmesan cheese grated
- Juice from ½ a lemon
- Parsley for garnish
- Salt and pepper to taste
- Melt the butter in a large skillet over medium heat and add in the onions and peppers, and saute for 2-3 minutes.
- Stir in the broccoli, and yellow squash, and saute another 2-3 minutes.
- Mix in the peas and carrots, cherry tomatoes and minced garlic as well as salt and pepper to taste. Saute a minute more.
- Pour in the broth, heavy whipping cream, parmesan cheese and juice from half a lemon. Stir to combine well. Simmer until the sauce thickens a bit.
- Stir in the noodles until well combined.
- Serve immediately garnished with chopped parsley.
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