Pasta Primavera
Pasta primavera is an easy dinner recipe made from al dente pasta and cooked vegetables. It’s common to add heavy cream to this recipe, but I opted to create lighter sauce that calls for lemon and white wine instead.
This dish is perfect when you have a ton of vegetables in the refrigerator and don’t want them to go bad. Simply sauté all your summer produce in butter and olive oil, make a simple sauce, and toss it all together with al dente pasta. Let me know if you give this simple recipe a try!
Ingredients Needed for Pasta Primavera
Pasta- For this recipe, you’ll need 8 ounces of long cut pasta. I used bucatini but spaghetti or linguini would work well too. I like longer cut pasta for this dish because it wraps up all the tasty veggies in each bite. Be sure to salt your pasta water and cook the pasta al dente. You’ll also want to reserve some pasta water to help form the sauce later. Drizzle the cooked al dente pasta with olive oil to prevent it from sticking.
Fats – You’ll need both butter and olive oil for this recipe.
Vegetables – You’ll need minced garlic, diced sweet onion, diced zucchini, diced squash, cherry tomatoes, grilled corn kernels, and diced red bell pepper for this recipe.
Seasoning – Season this dish with salt and black pepper.
Sauce – You’ll use white wine, fresh squeezed lemon juice and some of the reserved pasta water to form the sauce.
Cheese – You’ll need grated parmesan cheese for this recipe. Be sure to use high quality cheese so it melts well with the pasta.
How to Make Pasta Primavera
Make the Pasta
Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve about 1/4 – 1/2 cup of pasta water before draining. Drizzle the drained pasta with olive oil to prevent sticking.
Saute the Vegetables
Add butter and olive oil to a large saute pan. Add the diced sweet onion and minced garlic. Saute until fragrant. Add the diced zucchini, squash, cherry tomatoes and red bell peppers. Saute until the vegetables begin to lightly brown and the tomatoes bust. Season with salt and black pepper.
Make the Sauce
Deglaze the pan with white wine and lemon juice. Saute until the alcohol cooks off. Next, add the grilled corn kernels, cooked al dente pasta and grated parmesan cheese. Add some of the reserved pasta water and mix well. Once the cheese is melted and the a light sauce has formed remove the pan from the stovetop. If the pasta is too tight add more pasta water.
Serve the Pasta
Option to top this dish with fresh herbs like basil or parsley. Serve hot and enjoy.
Storage
Store any leftover pasta in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Add a touch of water when reheating to help reconstitute the sauce. Looking for more recipes?
Pasta Primavera
Ingredients
- 8 ounces bucatini pasta, cooked al dente
- ¼ – ½ cup reserved pasta water
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- ½ cup sweet onion , diced small
- ½ cup zucchini, halved and sliced
- ½ cup red bell pepper, diced small
- ½ cup yellow squash, halved and sliced
- 1 cup cherry tomatoes
- ¼ cup white wine, dry white wine, sauvignon blanc
- 2 tablespoons lemon juice, fresh squeezed
- 1 cup corn kernels
- ⅓ cup grated parmesan cheese
- salt, to taste
- black pepper, to taste
Equipment
- 1 pasta pot
- 1 colander
- 1 large saute pan
Instructions
Make the Pasta
- Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve about 1/4 – 1/2 cup of pasta water before draining. Drizzle the drained pasta with olive oil to prevent sticking.
Saute the Vegetables
- Add butter and olive oil to a large saute pan. Add the diced sweet onion and minced garlic. Saute until fragrant. Add the diced zucchini, squash, cherry tomatoes and red bell peppers. Saute until the vegetables begin to lightly brown and the tomatoes bust. Season with salt and black pepper.
Make the Sauce
- Deglaze the pan with white wine and lemon juice. Saute until the alcohol cooks off. Next, add the grilled corn kernels, cooked al dente pasta and grated parmesan cheese. Add some of the reserved pasta water and mix well. Once the cheese is melted and the a light sauce has formed remove the pan from the stovetop. If the pasta is too tight add more pasta water.
Serve the Pasta
- Option to top this dish with fresh herbs like basil or parsley. Serve hot and enjoy.
2 Comments on “Pasta Primavera”
WOW!! This is so good! I could eat this every day. Putting this in my regular rotation!!
Thank you for letting me know! I am so glad you enjoyed it!!