Pasta Primavera

Pasta Primavera has a variety of fresh vegetables and pasta tossed in a simple but flavorful, herb-infused sauce. This dish is perfect for cookouts and warm weather family meals.

Delicious Pasta with Fresh Vegetables

Pasta Primavera is a very delicious way to enjoy fresh, seasonal vegetables that are filling the produce markets at this time of the year. 

The term ‘primavera’ or ‘la primavera’ means the season ‘spring’ in many of the Romance languages, and I can’t think of a better way to eat fresh, seasonal spring vegetables!

Our pasta primavera recipe is full of colorful fresh carrots, squash (zucchini and summer varieties), as well as bell peppers, tomatoes, and broccoli – all tossed with cooked bow-tie pasta.  Although not traditionally included in Pasta Primavera, we’ve also added some black olives which add great texture, color and a burst of briny flavor to this salad!

Many Pasta Primavera recipes call for a cream sauce – but ours is a lighter version that allows the fresh flavors of the vegetables to really shine. A delicious and flavorful dressing is made from extra virgin olive oil and a variety of fresh herbs, and a sprinkling of parmesan cheese when served completes the dish.

Served warm or at room temperate with some crusty bread, this Pasta Primavera makes a wonderful light lunch or dinner. Or serve it as a side dish with any grilled chicken, steak, or pork.

• It’s the perfect way to enjoy fresh in-season vegetables.
• You can vary this dish with different seasonal vegetables and pasta shapes.
• This dish travels well and, since it’s best served warm or at room temperature, it’s a convenient option to bring to parties and potlucks.

• Fresh Seasonal Vegetables – We used garlic, carrots, zucchini, summer squash, bell peppers (yellow and orange), red onion, broccoli, and cherry or grape tomatoes.
• Pasta – We chose bow-tie/farfalle pasta, but rotini, penne, or any other bite-sized pasta would work well in this dish.
• Extra Virgin Olive Oil
• Fresh Basil
• Seasonings – Dry oregano, kosher salt, freshly ground black pepper, red pepper flakes.
• Chicken Stock – Or vegetable broth.
• Corn Starch
• Black Olives – Sliced or whole canned olives can be added.
• Fresh Italian Flat-Leaf Parsley
• Parmesan Cheese

Other spring vegetables you could add to this dish include asparagus, brussels sprouts, snap peas, radishes, artichokes, and leeks.

1. Coat the vegetables (except tomatoes and broccoli) with oil, seasonings, and herbs, then roast in the oven until just tender.
2. Cook the pasta, then drain.
3. Blanch the broccoli florets in chicken stock briefly to remove the rawness. Set broccoli aside but save the chicken stock.
4. Add corn starch to the reserved chicken stock. Stir to mix well.
5. In large bowl, combine pasta with roasted vegetables, blanched broccoli, tomatoes, and olives, and thickened chicken stock.
6. Add Parmesan cheese and more fresh basil, then toss again.
7. Serve still-warm or at room temperature. Sprinkle more cheese and drizzle more olive oil on each serving if desired.

• Can I make Pasta Primavera ahead of time? Yes, this dish can be prepared up to a day ahead of serving.
• How do I store any leftovers? Store in a covered container in the refrigerator for up to three days. Bring back to room temperature before serving.

This Pasta Primavera recipe originally appeared on A Family Feast in May 2013. We’ve updated the post and photos but the delicious recipe remains the same.

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