Pasta Primavera

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5 from 1 vote

An easy pasta dish featuring fresh spring vegetables in a light creamy sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Pasta, Vegetarian

Cuisine: Italian

Keyword: how to make pasta primavera, pasta primavera, pasta primavera sopranos cookbook, sopranos family cookbook, sopranos pasta primavera, spring vegetable pasta, vegetarian pasta

Servings:

Calories: 559kcal

Ingredients

10 oz good quality Italian made medium sized pasta 340 grams
3 Tbsp butter salted or unsalted
½ medium onion
2 carrots smaller sized
1 cup broccoli florets cut into bite sized pieces
1 cup asparagus, cut into approximately 2 inch pieces tips and upper portion
⅓ cup frozen peas rinsed and drained
¾ cup heavy cream 10 or 18% mf
⅔ cup freshly grated real Parmigiano-Reggiano cheese
8 fresh basil leaves plus more for garnish
salt and pepper to taste

Instructions

Fill large pot with water and add generous amount of salt. Bring to a boil and add pasta. Cook for 1 minute less than al dente.
Meanwhile, dice onion and peeled carrots into small pieces. Sauté in butter in large skillet until onion is soft and golden.
Rinse broccoli and asparagus. Snap ends of asparagus spears and cut into pieces. Cut broccoli into bite sized florets. Rinse and drain peas. Set aside.
Add cream to skillet and season with salt and pepper. Bring to a gentle simmer.
When pasta is 1 minute less than al dente, add broccoli and asparagus to pot and cook for one minute. Using a mesh strainer or slotted spoon, remove pasta and vegetables and add to skillet. Toss with sauce.
Taste sauce and adjust seasoning if necessary. Add peas and a few spoonfuls of pasta water and simmer for a minute or two.
Roll basil leaves into a tube and cut into strips. Add to pasta, along with freshly grated Parmigiano-Reggiano cheese. Toss until blended and heated through.
Serve immediately and garnish with extra fresh basil if desired.

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