Pasta Primavera may be the easiest, most delicious dinner ever.
Tender and flavorful salmon is the crowning glory on this pasta that is loaded with colorful veggies!
Pasta Primavera is one of those dishes that can handle almost anything you throw at it. If you search for the recipe, you will notice that many have different vegetables and many even have some sort of protein. Pasta Primavera can be as unique as your own personality!
What Is Pasta Primavera?
Pasta Primavera is a lovely pasta dish that combines a variety of fresh vegetables, Parmesan cheese, and pasta. The pasta that is most often seen in this dish is the longer variety like spaghetti, linguini or fettuccine.
Although, the truth is, any pasta shape can be used for this recipe (I sometimes like to use penne pasta).
Is Pasta Primavera Vegetarian?
At its core, yes it. You could prepare this dish with pasta and vegetables only and enjoy it as a vegetarian dish. On the other hand, this pasta dish tastes great paired with grilled chicken breasts, shrimp, or as I have done here, with salmon.
WHERE IS THE PASTA PRIMAVERA RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Pasta Primavera Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Pasta Primavera
I like to start this recipe by bringing salted water to a boil and then cook my pasta. I used linguini for this recipe. You will cook the pasta until al dente, but about 5 minutes before the pasta is ready add in fresh cut green beans and your frozen peas. They will cook while the pasta is finishing up.
While the pasta is cooking, prepare your salmon. I used wild caught salmon that I seasoned with a pinch of oregano, basil, salt, and pepper.
I used a grill pan for this recipe, but an outdoor grill or a large skillet over medium-high heat works just as well.
Place your salmon on the heating source skin side down. I find this prevents the fish from sticking to the pan and releases the skin so that it is easy to peel off when you turn the fish, The salmon will take about 4 minutes per side.
When the fish has cooked through, remove it to a plate and keep it warm.
Spray your grill pan with non-stick spray and add your vegetables. I used diced yellow squash and zucchini that I cook just until they begin to soften. I added cherry tomatoes and cook those for 1-2 minutes. Remove the vegetables and set aside.
Once the pasta and the added vegetables are ready, drain and set aside. Prepare the sauce.
Heat olive oil in a large saucepan for 1 minute. Add garlic and cook until fragrant (about 1 minute). Whisk in chicken broth. In a measuring cup, whisk together cornstarch and heavy cream; whisk the cream mixture into the chicken broth.
Add grated Parmesan cheese and bring mixture to a low boil, stirring constantly. Continue to cook until sauce has thickened.
Toss the sauce with the pasta, fresh spinach, and the remaining vegetables and stir to combine. Add salt and pepper to taste. Place the pasta primavera on a platter and top with cooked salmon before serving.
Substitutions and Tips For Pasta Primavera
- As I mentioned above, feel free to use any pasta that you have sitting in your pantry!
- Red bell peppers, spring vegetables, broccoli, and mushrooms are all great substitutions for the vegetables in this recipe.
- Dry white wine can be used in place of the chicken broth.
- Half and half or whole milk are fine substitutions for the heavy cream.
- Also, a splash of lemon juice or lemon zest whisked into the sauce would taste fresh and lovely.
I think you will be pleased with how versatile and adaptable this recipe is to make. It is great for a weeknight meal, yet it is elegant enough for entertaining.
- 1 lb linguini
- 1 1/2 lbs salmon
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 lb green bean, trimmed
- 1 cup frozen peas
- 1 small zucchini, dice
- 1 small yellow squash, diced
- 1 cup cherry tomatoes
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Cook pasta according to package directions, adding the green beans and the frozen spinach during the last 5 minutes of cook time. Drain and set aside.
- Whisk together cornstarch and heavy cream, set aside.
- Heat a grill pan over medium heat. Season the salmon with oregano, basil, and salt. Place salmon skin side down and cook for 3-4 minutes per side or until salmon is flakey. Remove salmon, and set aside.
- Spray the grill pan with non stick spray. Add zucchini and squash to the grill pan.
- Saute vegetables for 4 more minutes or just until veggies begin to soften. Stir in cherry tomatoes and cook until cherries begin to wrinkle and soften.
- Place a saucepan over medium heat and heat olive oil. Add garlic and cook for 1 minute. Whisk in the chicken broth, heavy cream mixture and Parmesan cheese, stir. Reduce heat and allow sauce to thicken for 3-5 minutes.
- Toss pasta with sauce, fresh spinach and vegetable, turning to coat. Serve pasta with salmon.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 412 Total Fat 21g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 10g Cholesterol 67mg Sodium 129mg Carbohydrates 35g Fiber 5g Sugar 6g Protein 20g