This pasta primavera recipe is for all the veggie lovers!
A combination of vegetables and pasta strands are each coated in a simple pesto sauce to create a simple yet fresh tasting meal!
Pasta Primavera Recipe
I remember hearing the term pasta primavera as a kid and thinking it sounded so exotic, expensive and fancy. It sounded like something out of a movie. I can’t recall my age, but one day I decided to go for broke and order a pasta primavera for myself. I was extremely disheartened to see that the dish I had been dreaming of all these years was loaded with vegetables.
These days I love a good pasta primavera recipe because it comes together simply. I feel as though this is one of those meals where you open your fridge and mix whatever is inside with whatever pasta you have in your pantry.
Traditionally, pasta primavera…
is made with asparagus, broccoli, peas, mushrooms, and tomatoes all in a creamy, Parmesan sauce. My kids are decent veggie eaters, but they can’t do asparagus so I had to eliminate that ingredient now my version has a healthy dose of spinach instead. Where the traditional version coats the mixture a Parmesan sauce, I used pesto instead.
While I give you a “recipe”, please know that you can use anything in this recipe! Broccoli, cauliflower, carrots, and Brussel sprouts are all great options. I say change up the pasta shape too and use fresh pesto if you are living with a bounty of basil! The sky is the limit with this pasta primavera recipe! I may have to start making this pasta weekly, just so I can clean out the fridge!
- 1 lb linguini noodles
- 1 tablespoon butter
- 2 teaspoons olive oil
- 2 cloves minced garlic
- 8 oz sliced baby Bella mushrooms
- 1 cup sliced zucchini
- ½ red bell pepper sliced
- 1/2 teaspoon salt.
- 6 oz jar pesto
- Lemon zest and juice from half a lemon
- 1 cup fresh spinach
- 1 cup halved yellow cherry tomatoes
Prepare pasta according to packing directions, drain and reserving 1/2 cup cooking water.
Heat butter and oil together in a large skillet over medium heat. Add garlic, cook for 1 minute. Stir in mushrooms, zucchini, peppers, and salt. Cook vegetables for 5-6 minutes or until soft.
Add pasta to the same skillet. Stir in pesto, turning to coat. Add lemon zest and juice. Add reserved pasta water one tablespoon at a time to thin out the pesto and give it a more sauce-like quality. Stir in spinach and tomatoes just before serving. You want the spinach to have lots of color and bite.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g