Pasta Primavera Recipe

Pasta Primavera is the culinary lovechild of Italy and Canada. New Your-based ace chef Sirio Maccioni, who first made it for his guests in Canada, invented the dish. The pasta dish was made with lightly sautéed spring vegetables in a mix of butter, cream and cheese, and hence pasta primavera came into being.

Pasta Primavera is an extremely easy to make dish and can be made with whatever veggies you like or are lying around in your pantry. You can even meat it up with some shredded chicken, shrimps, and the likes. But the original remains green, sans any meat. Follow the recipe below to treat your guests and yourself with a delicious pasta primavera!

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Pasta Primavera Recipe

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Course

Main Dish

Cuisine

American, Italian

Prep Time

25 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 pound farfalle
• 3 carrots peeled and cut into thin strips
• 2 medium zucchinis cut into thin strips
• 2 yellow squash cut into thin strips
• 1 onion thinly sliced
• 1 yellow bell pepper cut into thin strips
• 1 red bell pepper cut into thin strips
• 1/4 cup olive oil
• 1 tbsp dried Italian herbs
• 15 cherry tomatoes halved
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground pepper to taste

Course Main Dish Cuisine American, Italian Prep Time 25 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 pound farfalle 3 carrots peeled and cut into thin strips 2 medium zucchinis cut into thin strips 2 yellow squash cut into thin strips 1 onion thinly sliced 1 yellow bell pepper cut into thin strips 1 red bell pepper cut into thin strips 1/4 cup olive oil 1 tbsp dried Italian herbs 15 cherry tomatoes halved 1/2 cup grated Parmesan Kosher salt and freshly ground pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat the oven to 450 degrees F.
2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets and bake until the carrots are tender and the vegetables begin to brown. Stirring after the first 10 minutes, about 20 minutes total.
3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1 cup of the water.
4. Toss the pasta with the vegetable mixtures, cherry tomatoes, and reserved water in a large bowl to combine.
5. Season the pasta with salt and pepper, to taste.
6. Sprinkle with the Parmesan and serve immediately.