This pasta primavera recipe is loaded with fresh spring vegetables and roasted tomatoes. It takes some work but it is well worth the effort!
Pasta primavera literally means spring pasta. It is made with fresh, young vegetables which we will blanch. Every bite will deliver an extraordinarily flavorful crunch from the vegetables and the added spices and herbs.
In order to assure that the asparagus and the snap peas are cooked through we will blanch them. To do this we will bring a large pot of salted water to a rolling boil and add the vegetables in for only a few minutes. We will then fish them out with a slotted spoon.
You can always use other vegetables for this such as broccoli, carrots and string beans. They will also need to be blanched.
We will be cooking our pasta in the same water that we blanch our vegetables. The water will have acquired a subtle flavoring from the asparagus and the snap peas — or any other veggie you decide to use. The water will already be salted so no need to add more. When you cook the pasta make sure you cook it al dente — meaning that it continues to have a little bit of give. Do yourself a favor and don’t over cook the pasta. It will be soggy and ruin this beautiful dish.
Finally, we will roast some tomatoes. Actually, you will start with that as it takes the longest. We will top our meal with these bold and delicious tomatoes which will elevate our meal to an absolute next level.
This is what you are going to need to do for this exquisite pasta primavera recipe:
8 oz. grape or cherry tomatoes – halved
3 TBS Olive oil
2 tsp. ground oregano
1 TBS Balsamic vinegar
2 tsp. sugar
½ a bunch of asparagus – trimmed and cut on the diagonal into three pieces
1 cup snap peas – trimmed and cut on the diagonal into two pieces
12 oz. spaghetti
4 garlic cloves — minced
½ red bell pepper – cut into thin strips
½ summer squash – cut into thin strips
2 TBS unsalted butter
½ cup shredded Parmesan cheese
Salt and Pepper
• Preheat the oven to 425 degrees. Place the tomatoes into an oven proof dish. Drizzle with ½ a TBS of olive oil, season with salt and pepper and oregano. Roast for 20 minutes.
• Remove the roasted tomatoes from the oven and drizzle with Balsamic vinegar and 2 tsp. sugar. Roast for an extra 20 minutes. Remove from oven and set aside.
• Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2.5 minutes. Fish out with a slotted spoon and place in a bowl of ice water. Add the snap peas into the water and blanch for 2 minutes. Spoon out and place in ice water. Set aside.
• Place the spaghetti into the pot you used for blanching your veggies. Cook per package instructions – al dente – and drain. Shock with cold water. Set aside.
• Heat a large skillet with some ½ a TBS of olive oil. Add the garlic cloves. Cook for 2 minutes until you can smell the garlic, stirring constantly. Add the bell pepper and the summer squash. Mix well and sauté for 4 minutes. Add the asparagus and snap peas. Cook for 2 minutes.
• Form a well in the middle of your veggies and add 2 TBS butter and 2 TBS olive oil. Season with salt and pepper. Mix until butter is melted and the veggies are heated through.
• Add the cooked pasta to the pan and toss to mix well. Add the shredded Parmesan cheese and mix well.
• Transfer the pasta onto a large serving platter. Top with the roasted tomatoes and some extra cheese. Serve.
CALORIES 372.76; FAT 13.53 grs (sat 4.73; mono 6.62; poly 1.30); PROTEIN 12.25 grs ; FIBER 3.9 grs; CARBS 51.03 grs; CHOLESTEROL 14.97 mg; IRON 2.32 mg; SODIUM 891.51 mg; CALCIUM 139.08 mg