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Summer is such a great time to make this delicious Pasta Primavera, but it works for any season. What makes this dish so special is that you can check out your local farmer’s markets for seasonal vegetables to add to the pasta and make it your own. I’ve given you great choices, but you can pick whatever’s freshest or you’re in the mood for and enjoy!
Pasta Primavera
Recipe Type: Pasta
Cuisine: Italian
Author:
Serves: Serves 6 – 8
A creamy, delicious Pasta Primavera made with fresh vegetables is always a go to dish.
Ingredients
- 1 pound angel hair pasta
- 1 tablespoon canola oil
- 3 cloves garlic, peeled and sliced
- 3 carrots, peeled and thinly sliced
- 3 cups broccoli flowerettes
- 24 grape or cherry tomatoes, split
- 2 cups sugar snap peas
- 8 spears of asparagus
- 1 ½ cups chicken or vegetable stock
- 1 ½ cups heavy cream
- 3 tablespoons grated Parmesan cheese
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil to cook the pasta.
- Meanwhile, in a large sauté pan, heat the oil until almost shimmering.
- Add the garlic and sauté for a minute until lightly golden brown.
- Add the carrots and half of the tomatoes and cook for 2-3 more minutes.
- Add the stock, bring to a boil, then slowly boil about 10-12 minutes.
- Add the angel hair to the boiling water and cook according to package directions. (When the pasta is done, drain in a colander and reserve).
- After the stock has reduced, add the heavy cream and bring to a boil.
- Add the broccoli, asparagus, and sugar snap peas and the rest of the split tomatoes.
- Simmer the sauce until it has slightly thickened and the vegetables are cooked, about 5 minutes.
- Add the grated cheese and season with salt and pepper.
- Transfer the pasta to a large serving bowl and toss with the primavera sauce.
- Reseason the pasta with salt and pepper.
- Serve immediately.
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