This Pasta Primavera is a year round favorite! Customize it with what veggies are seasonally available!
I don’t know about you folks, but I can never pass up a bowl of pasta. There’s just something so comforting about it.
I don’t indulge often, but when I do, it’s gotta be good.
What I love about pasta primavera in general is that you can customize it based on the season. This is not just a spring/summer dish guys. You can enjoy it all year long.
For today’s Pasta Primavera, I’ve added broccoli, red and yellow peppers, grape tomatoes, carrots, red onion, garlic and some fresh basil.
I’m not a fan of limp, soggy veggies, so I add the broccoli, peppers and carrots to a large bowl and then pour some boiling water over them and let them sit for just about 4 minutes. Then I drain the bowl and rinse the veggies under some cold water to stop the cooking. This ensures nice crisp veggies in the pasta.
While the pasta is cooking, I sauté the tomatoes, onions and a bit of garlic in some olive oil in a large skillet. Then I add the blanched veggies and continue to sauté for about 3-4 minutes before adding the cooked pasta, some heavy cream, parmesan and butter. I top it off with some fresh chopped basil and dinner is served.
It’s an incredibly tasty, decadent dish that’s loaded with more than your needed daily dose of veggies! Enjoy!
A Few Cook’s Notes for Pasta Primavera Recipe:
I used a combination of broccoli, red and yellow peppers, carrots, red onion and tomatoes, but feel free to substitute your favorite veggies.
The pasta I used here is called chifferi, but any type of pasta will work.
I blanch the broccoli, peppers and carrots first and then sauté later for about 4 minutes. I like my veggies to be a tad crunchy, but continue to sauté yours if you like them softer.
Pasta Primavera
Print Recipe Pin RecipeIngredients
- 4 cups broccoli florets
- 2 cups red bell pepper, cut into thin strips (about 3 inches long)
- 2 cups yellow bell pepper, cut into thin strips (about 3 inches long)
- 2 cups carrots, cut into thin strips (about 3 inches long)
- 2 Tbsp. olive oil
- 2 1/2 cups cherry or grape tomatoes
- 1 medium red onion, sliced into strips
- 3 cloves garlic, minced
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 16 oz. pasta noodles, I used chifferi
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 Tbsp. butter
- 1/3 cup fresh basil leaves, roughly chopped
Instructions
- Add the broccoli, red and yellow peppers and carrots to a large bowl. Pour boiling water over veggies making sure they are totally covered. Let stand for 4 minutes. Drain and then rinse under cold water. Set aside.
- In a large skillet over medium-high heat saute tomatoes and onion for 3-4 minutes until tomatoes start to burst. Add garlic and continue to cook for one minute. Add the blanched veggies and cook for an additional 4 minutes. While veggies are cooking, cook pasta according to package directions.
- Add pasta to veggies. Add heavy cream, Parmesan cheese and butter and gently toss until butter is melted and mixture is well combined. Pour mixture into a large bowl, Season with salt and pepper and top with chopped basil. Serve immediately with additional Parmesan cheese, if desired.
Same as you…when I indulge it has to be good! With all the crisp, colourful veggies in this one, I wouldn’t mind eating a couple of servings! And, of course, you can’t go wrong with pasta, if you ask me ;) Pinned! Have a wonderful weekend ahead, my friend!
I LOVE all the veggies Dawn. Despite the fact that there’s a bit of cream, I feel like I’m at least eating a bit healthier with all the veggies. And this one couldn’t be easier!
I love that this is comfort food loaded with so many fresh veggies! And it’s great to be able to customize with different veggies. I’ll be trying for sure! Pinned!
Thanks Leanne! We enjoy this dish seasonally with all different veggies!
So delicious! I love the tip about just pouring hot water over the veggies. I don’t like soggy veggies either and this is a perfect solution. This pasta dish is perfect for quick weeknight meals!
I definitely like my veggies crunchier Kathy. The hot water tip works perfectly!
Pasta is my go to if I want comfort food as well! I love Pasta Primavera and yours looks just heavenly!! I love your tip for keeping the veggies crisp!! Wish I had a big bowl of this in front of me right now!! Pinned!
Thanks Chey! This one is a busy weeknight winner. Happy weekend ahead and thanks for pinning!
A delicious bowl of pasta! Love the wonderful colours :)
I think your combination of veggies is what I would choose also, but it is always great to be able to mix it up!
It’s a delicious combination Alex! Hope you give it a try!
I love the way you prep the veggies–so much easier than blanching separately in a pot of boiling water. I’m going to have to try this. It looks delicious!
Thanks Kelsie! This is a quick weeknight dinner for sure.
Absolutely agree ! There is something specially comforting in a bowl loaded with veggies and pasty. Quattro stagioni ! :-) Thank you and enjoy your day !
Thanks Davorka! You too!
Mary Ann, I sure am loving all those colorful veggies! Great tip on how you blanch them! This pasta dish would be a huge hit with my family!
Hope you enjoy it if you give it a go Kelly!
This looks so perfect. Vegetable rich and comforting carbs. You just can’t go wrong with that :)
I agree Jennifer! Getting that delicious dose of veggies is always a plus!
We would certainly never pass up a big bowl of pasta either, especially when it’s as beautiful and colorful as this one! I love the idea to customize it with whatever seasonal veggies are available. Yum!
It’s such an easy recipe Katherine!
You nailed the perfect pasta to veggie ratio IMHO, Mary Ann! So delicious! And, as you said, so versatile. I love that you can mix and match veggies by season and enjoy this all year long.
I often change up the veggies Marissa. Whatever is in season gets added! Hope you give it a go!
This pasta dish is definitely a favorite! Love all the colors and crunchy textures, will be putting this on back into the menu rotation!
Enjoy it Kevin!
I know what you mean about indulging… it must be goo! lol… I’ve not made pasta primavera in forever! I’m completely in love with the vibrant, crunchy veggies you’ve included. And I looove that semi quick – blanch technique! Chifferi pasta is sooo good too… it’s been forever since I cooked that shape. Will be on the look out!
Thanks Traci! I love my veggies crunchy and vibrantly colored in my pasta. Tom’s even warming up to this one!
Loving everything about this dish! From the colorful to the crunchy – you’ve got it covered!!
Thanks Annie!