Vegetables – Use fresh, seasonal veggies or frozen for the best flavor. Asparagus and peas are favorite choices, feel free to mix and match them with other colorful veggies.
Butter – Sautéing the vegetables in butter adds extra richness and flavor, but you can also use a light oil like canola or avocado oil.
Pasta – Medium-sized pasta shapes like penne, fusilli, or bowtie pasta work best as they can hold the sauce and veggies well. Linguine is another great option.
Sauce – Thicken the sauce by creating a slurry with cornstarch and broth or water. Use either chicken or vegetable broth for flavor. Half-and-half can be used instead of heavy cream but it will result in a slightly thinner sauce.
How to Make Pasta Primavera
Cook pasta and set aside.
Meanwhile, sauté vegetables with a bit of garlic and butter.
Add broth and cream and thicken slightly with cornstarch.
Stir in parmesan and pasta. Serve immediately.
Like most skillet meals, this dish is perfect with a fresh salad, tossed salad, or even a Greek Cucumber Salad. Add in some French bread or crusty bread to sop up any sauce in the bowl.
Tips for Perfect Primavera
Cook veggies until they are tender-crisp, but not overcooked.
Cook the pasta al dente and do not rinse it.
Reserve a bit of pasta water to add to the pasta and adjust the sauce consistency.
Cut veggies in uniform sizes for even cooking. Use frozen veggies if short on time, and no need to thaw them before adding them to the pan.
Don’t overcook the veggies, you’ll want them to be a little bit tender-crisp.
Storing Leftovers
Keep leftover pasta primavera in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop with a little milk to thin out the sauce.
Ingredients
▢12 ounces medium pasta cooked
▢3 tablespoons butter
▢1 teaspoon garlic minced
▢1 cup zucchini sliced
▢½ cup asparagus trimmed
▢½ cup bell pepper diced, red, yellow or orange
▢⅔ cup grape or cherry tomatoes
▢½ cup petite peas
▢½ cup snow peas
Sauce
▢1 cup chicken broth
▢1 cup heavy cream
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