Pasta Primavera

Pasta Primavera with homemade pesto is a delicious entrée with fresh veggies that will satisfy your taste buds. It is light and healthy, yet filling. The word Primavera in Italian translates to “Spring”, although this dish is versatile and truly perfect for any season. 

What is Pasta Primavera?

Many people think the dish’s origin is Italian but it is actually American. It was developed by a New York City restaurant chef and later published in the New York Times, which launched its popularity. It originally had a cream cheese base. Since then, cooks have modified the dish to their liking. Some simply drizzle the dish with olive oil, lemon, and grated parmesan; others (like me) toss it with a homemade pesto and sprinkle grated parmesan on top.

What veggies can I put in Pasta Primavera?

I chose to use bell pepper, onion, carrot, yellow quash, zucchini, and cherry tomatoes but feel free to use whatever you like or have in your fridge.

Other Veggie Options:

• cauliflower
• spinach
• asparagus
• broccoli
• peas

How to Make Pasta Primavera

Homemade Pesto

1. Combine all ingredients except the extra virgin olive oil into a food processor.
2. Slowly add the olive oil and continue to pulse until all the ingredients are emulsified.
3. If you have extra, store in a well-sealed container in the refrigerator for up to a week.

Pasta Primavera

1. Wash and cut all of your vegetables.
2. For the vegetables, turn on your electric fry pan to 250-300 degrees. If you are using a pan on the stove turn it on to medium heat. Pour the olive oil into the pan as it warms.
3. Sauté the onion and bell pepper for about four minutes.
4. Add in the carrot ribbons and cook for five more minutes. The carrot ribbons should be tender. Add in the zucchini and squash.
5. You are welcome to add more olive oil to your vegetables as they sauté and absorb the oil.
6. As soon as you add the zucchini and squash, begin to boil the water for your cavatappi pasta. Cook pasta according to the package’s instructions.
7. Once the vegetables are tender, add in the minced garlic and halved cherry tomatoes.
8. Drain the pasta. In a bowl mix together the sautéed vegetables, pasta, and pesto. For garnish, grate some fresh parmigiano on top. You can never have enough parmigiano!

Spotify Playlist

This playlist includes stunning classical pieces by composers such as Mozart, Bach, Debussy, Copland, and more. It begins with Vivaldi’s “La Primavera” (Spring) movements from the Four Seasons.