This particular recipe for Pasta Primavera uses no cream, so it’s much lower in fat that the usual versions. It’s also super easy. What’s not to like with a variety of colorful fresh veggies roasted in olive oil, tossed with pasta, and sprinkled with cheese? Wish a splash of balsamic vinegar, you have a gourmet feast! (Not to mention totally healthy.)
There’s even a way to make it totally vegan. (See reviewer comment below.) Pasta Primavera is traditionally a vegetarian dish, but you can add cooked chicken if you like.
I have been disappointed by Pasta Primera in restaurants. Too often it’s just canned or frozen vegetables in a bland cream sauce over flabby/mushy pasta. I love making it myself to get fresh flavorful vegetables & to use my favorite pasta. You can use any kind of pasta & most restaurants use linguine or fettucini. I do like the penne pasta called for in this recipe as it is easier to test for being cooked to “al dente.” This dish just doesn’t taste very good with pasta that has been overcooked to flabbiness. And, yes, “flabbiness” is a professional cooking term. ; )
From the reviews:
“I really enjoyed this recipe! It was the perfect recipe for a recent dinner party where one of the guests was on a vegan fast. I substituted margarine for butter and served the cheese on the side. I would recommend adding more vegetables – I added about 1 cup of broccoli and 1 yellow pepper. I also added a lot more basil (approximately 1 cup of chopped basil leaves). Great recipe to get you in the mood for spring and summer. Thanks!”
The olive oil really brings out the flavor & color of the vegetables and adds more healthy stuff to the dish! You don’t really need any side dishes with this. Just have 1 1/2 to 2 servings per adult to get enough protein. Of course for a dinner party you’d add appetizers, hot bread, possibly a salad, wine, and dessert.
Click here for the recipe at AllRecipes. Welcome Summer!