How to Make Pasta Primavera

While the term "primavera" is defined as the spring season, in culinary terms, it's typically referred to crisp vegetables in the spring. The possibilities and vegetable combinations are endless. Primavera sauce is usually an olive oil and garlic base, but is also commonly an Alfredo or heavy cream base. Here is how to make a simple pasta primavera version using Alfredo sauce.

Ingredients

  • 8 ounces (227g) uncooked fettuccine or linguine
  • 1 tablespoon olive or vegetable oil
  • 1 cup (91g) broccoli
  • 1 cup (100g) cauliflower
  • 2 medium carrots, thinly sliced
  • 1 cup (134g) frozen green peas, rinsed to separate
  • 1/4 cup (40g) onion, chopped
  • 1 container (10 ounces) refrigerated Alfredo pasta sauce
  • 1 tablespoon grated Parmesan cheese

Steps

  1. Image titled Pasta Primavera_716.JPG
    1
  2. Image titled Pasta Primavera_267.JPG
    2
    Over a medium high heat, cook the vegetables in a large skillet with the olive/vegetable oil. Stir frequently for about 6 to 8 minutes, or until the vegetables are crisp.
  3. Image titled Pasta Primavera_611.JPG
    3
    Stir the Alfredo sauce in the skillet and lower the temperature.
  4. Image titled Pasta Primavera_869.JPG
    4
    Drain the pasta completely and add it to the skillet. Mix thoroughly and heat through. Remove from the heat.
  5. Image titled Pasta Primavera_840.JPG
    5
    Sprinkle the Parmesan cheese and serve.

Tips

  • Meat, such as chicken and shrimp, can be added, but not as the "focus".
  • Pasta primavera is supposed to show bright and crisp colors in the dish.

Things You'll Need

  • Large skillet
  • Large pot
  • Colander

Article Info

Featured Article

Categories: Featured Articles | Pasta and Noodles | Italian Cuisine