Pasta Primavera
An Italian-American dish born in a New York restaurant in the 1970s — pasta tossed with crisp-tender green vegetables, cherry tomatoes, butter, cream and Parmesan, built around whatever is young and green.
Ingredients
Ingredients
- 400 g farfalle or penne
- 200 g asparagus, trimmed and cut into 3 cm lengths
- 150 g small broccoli florets
- 150 g frozen peas
- 1 medium courgette, halved and sliced
- 150 g cherry tomatoes, halved
- 2 tbsp olive oil
- 40 g butter
- 2 garlic cloves, sliced
- 150 ml double cream
- 60 g vegetarian hard cheese or Parmesan, grated
- 10 leaves fresh basil leaves
- to taste salt
- to taste black pepper
Nutrition (estimated)
medium confidenceRecipe total: 1785 kcal · P 52.9g · C 96.9g · F 137.6g
Estimated from 12 of 14 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Bring a large pan of salted water to the boil. Blanch the broccoli and asparagus in it for 2 minutes, add the peas for 1 minute more, then lift everything out with a slotted spoon into a colander; keep the water boiling.
- 2Cook the pasta in the same water until al dente and reserve a cupful of the water before draining.
- 3Meanwhile heat the oil and butter in a wide pan over medium heat and fry the courgette for 4 minutes until lightly golden, then add the garlic for 1 minute.
- 4Add the tomatoes and cook for 2 minutes, just until they start to soften.
- 5Add the blanched vegetables and the cream, season with salt and pepper and bring to a simmer.
- 6Toss in the drained pasta and half the cheese, loosening with pasta water until the sauce coats everything lightly.
- 7Serve with the rest of the cheese, torn basil and more black pepper.
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Questions and answers
How long does Pasta Primavera take to make?
About 35 minutes: 15 min prep and 20 min cooking.
What ingredients do you need for Pasta Primavera?
14 ingredients: farfalle or penne, asparagus, small broccoli florets, frozen peas, courgette, cherry tomatoes, olive oil, butter, garlic cloves, double cream, vegetarian hard cheese or Parmesan, fresh basil leaves and 2 more.
How many servings does this Pasta Primavera recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Pasta Primavera?
About 446 kcal, with 13.2 g protein, 24.2 g carbohydrate and 34.4 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Pasta Primavera recipe suit?
It is vegetarian.
What cuisine is Pasta Primavera?
Pasta Primavera comes from American cuisine.
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