Pasta Primavera Recipe

Prep in: 25 mins
Cook in: 20 mins
Ready in: 45 mins
I’m Going To Show You How To Make Pasta Primavera.


  • Asparagus
  • Pepper
  • Salt
  • Egg
  • Carrots
  • Baby Zucchini
  • Shallots
  • Garlic
  • Frozen Defrosted Peas
  • Vegetables Stock
  • White Wine
  • Lemon
  • Fresh Parsley
  • Olive Oil
  • Parmigiano Reggiano



You’re going to need some asparagus some carrots I’ve grated the carrot some baby zucchini or regular zucchini, shallots ,garlic, frozen defrosted peas, vegetable stock ,some white wine, parmigiano Reggiano ,lemon, fresh parsley, fresh thyme a little bit of of course flour to thicken this up some olive oil, salt and pepper in the paths of your choice I’m choosing to use some egg pappardelle which is an egg pasta the rice thick noodles which I love so let’s get started the first thing you wanna do is get a pot ready with some water and some salt bring it to a boil for your pasta you always wanna make sure you pass the water is well salted otherwise the pods gonna have no flavor so why would we do that in the skillet I have a large skillet with high sides with about two tablespoons of olive oil in it and to this.


I’m going to add in my zucchini my carrot my shallots and all over the place as well because that’s just apparently how I roll today put everything in here you can use whatever spring vegetables or available to you in your country whatever you live whatever is available right now use that because that’s what this recipe is all about it’s just using any kind of vegetable that’s available in the spring season season with salt pepper and cook those for about five to seven minutes or until they begin to cook down veggies look great now to danceI’m going to add in a sprinkle of flour this is going to help the sauce thicken and have nice consistency to wrap around each strand of noodle or whatever pasta you’re using.I’m going to let this cook for about 30 seconds.


I want the raw flour tape the cookouts.I don’t like that flour taste if it’s not fully cooked out you can definitely that’s it and I don’t like that just give it 30 seconds there’s plenty of time add some white wine if you don’t want to use white wine just use a little bit more vegetable stock that’s all so this does give a nice flavor to wait.I’m going to let that cook for just a minute so the alcohol can cook out and it can reduce nice and get nice and thick it’s great so now.I’m going to add in some vegetable stock you’re adding vegetable stock for two things one. I want to keep this vegetarian and two I want to highlight the flavors of the vegetables even more so instead of adding chicken stock.


I’m adding vegetable stock this is a great dish that kind of highlights the best this season has to offer as far as veggies are concerned so now crank the heat up to high let this cook for between 7 to 8 minutes and this is a perfect time for me to add the pasta to my boiling water because this only takes about eight minutes to cook and then once that’s cooked. we’re going to pull the whole thing together now it’s looking fabulous my pastas been drained and I’ve put it back into the same hot pot just cuz it’s bigger I’m going to toss everything together in so that to this we’re going to add a few final touches our frozen peas that I’ve defrosted they just need to be warm through because they’re already cooked if you can get fresh Peas please use fresh peas I just I can’t I can’t find them.

5I just can’t the fresh chopped herbs and then. I’m going to use the zest and the juice of one small lemon this lemons actually pretty big so, I’m just going to use half of the zest that’s plenty get it from the back juice in I’m going to just just half of lemon in because this is really big it’s pretty juicy too perfect make sure you taste your of course your veggies and your sauce for seasoning in case you need to just fix anything you have the time to do it now alright pour this right in fabulous very excited to eat dinner if,I do fine I see so and then.I’m going to grate in some parmigiano some good quality Parmesan cheese if, you can find the kind that’s got the parmigiano actually stamped on the rind make sure whatever parmesan you buy for you use it comes from the refrigerated section of your supermarket not the can aisle because cheese should be refrigerated so if your mind from the can aisle.


you’re eating because it certainly isn’t such good quality cheese in my opinion give this a really good toss this just looks fantastic doesn’t it and I love that Cave ounces of pasta will feed four people happily look at that that’s to put all the 8 ounces of pasta but there’s so much veggies going on I’m really excited I’m just going to put a little bit in here for me to taste before I serve it.