If you have a pasta Primavera at a restaurant, it may be filled with fat and calories. This homemade Healthy pasta The recipe is lighter and fresher and is made from vegetables from the local farmers’ market. No butter, no cream, just an incredible taste in every bite.
Pasta Primavera is a classic pasta dish, but most restaurant versions are made with a heavy cream sauce that hides all the benefits of fresh vegetables. This homemade version skips the cream and focuses on grilled vibrant seasonal vegetables. Throw away with Al Dente Pasta, plenty of pasta water and freshly ground Parmesan cheese, simple, wholesome and very good. this Tomato crostini This will also be a wonderful appetizer before the meal!
The best part is that you can mix and match your favorite fresh produce, making it perfect for any time of year. Whether you are using cherry tomatoes and zucchini in the summer or exchanging fresh asparagus and mung beans in the spring, this simple pasta Primavera recipe is always fresh and full of flavor!
Why You Love Our Pasta Primavera
- Full of fresh vegetables – Yellow pumpkin, zucchini, red bell pepper and snapshot peas add bright colors and fresh flavors.
- No heavy cream required – A simple sauce made with olive oil and pasta makes things lightweight, but still satisfying.
- Super easy – Roast vegetables, cook pasta, and throw them together. That’s it!
What do you need to do
I got all these ingredients at my local farmers’ market. Not only are they super fresh, but I love knowing that I am supporting local businesses. If you are in my area, please check it out Bradenton Publix Market For fresh fruits and vegetables, fresh and dry pasta, cheese and plenty of handmade products.
- squash
- Yellow Pumpkin
- Sweet onion
- Cherry tomatoes
- pea
- Parmesan cheese
- garlic
- olive oil
- Fusilli pasta or any short pasta
- Italian seasoning, salt and black pepper
change
- Exchange pasta – Whole wheat pasta, pasta or gluten-free pasta.
- Try different vegetables – Fresh asparagus, mung beans or red onions are great choices.
- Make it spicy – A small pinch of red pepper flakes adds a little calories.
- Add citrus kick – Lemon zest or squeezed lemon juice will brighten the flavor.
- Dairy-free – Skip Parmesan or use nutritional yeast as a vegan pasta.
- wine– The white wine splash in the sauce adds a rich flavor.
How to Make Pasta Primavera Easy
Preheat the oven to 450°F. Heat a large pot of salted water and bring to a boil.
Cut the zucchini and pumpkin into half a month, pepper into stripes, and then horn nion dice.
Add freshly ground garlic.
Prune the peas and place them in all other vegetables except tomatoes in a large bowl.
Add olive oil, seasoning, salt and pepper. Tossed well so all the vegetables are coated with oil and the seasoning is well distributed.
Spread the vegetables on a thin sheet on the pan.
Place the sliced vegetable in the oven and bake for 20 minutes, tossing them halfway. Meanwhile, cook pasta according to instructions. Put a cup of pasta water before draining.
Pour the pasta back into the pan and add roasted vegetables, fresh cherry tomatoes and parmesan cheese. Add enough pasta water to make the dish creamy. Stir to combine and serve with drizzle of olive oil.
I gave me this warmth for the first time I had supper, but it was delicious the next day!
Storage instructions
Store leftovers in an airtight container for up to 4 days. When you are ready to enjoy it, just reheat it over medium heat.
I do not recommend frozen this pasta.
The most important tip
- Single-layer grilled vegetables. Crowded pot trap steam to prevent caramelization. Spread them out so that they are evenly baked.
- Stir the cheese after stirring to prevent clumping and make sure it melts smoothly into the pasta.
- Adjust each step. Add salt to the pasta water, season the vegetables before baking, and taste before serving.
- Try cutting the vegetables to similar sizes. This helps everything cook at the same speed, so nothing turns into a paste or stays cooked.
- If possible, use freshly ground Parmesan cheese. The pre-cut cheese won’t melt, either, making the dish chunks.
certainly! Stir a little cream cheese or thick cream for a concentrated cream sauce.
Yes! It heats up nicely, but add a little splash of olive oil or vegetable soup before serving.
Penne Pasta, Fusilli or any short pasta shape is a great choice to keep the sauce and vegetables.
Absolutely! Grilled chicken, shrimp or chickpeas are a great way to add extra protein.
Fresh vegetables work best, but if using freezing, bake them directly from the freezing and increase the baking time slightly.
More pasta
How to cook grape tomatoes for pasta
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Cut the zucchini and pumpkin into half a month, pepper into stripes, and then horn nion dice. Prune peas.
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Preheat the oven to 450 degrees.
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Heat a large pot of salted water and bring to a boil.
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Put all the vegetables except tomatoes into a large bowl and add olive oil, seasoning, salt and pepper. Tossed well so all the vegetables are coated with oil and the seasoning is well distributed. Spread vegetables on a baking sheet.
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Place the sliced vegetable in the oven and bake for 20 minutes, tossing them halfway.
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Cook pasta according to instructions. Our pasta is only completed in just 5 minutes, but different varieties require more time. Put a cup of pasta water. Drain pasta.
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Pour the pasta back into the pot and add the vegetables. Add fresh cherry tomatoes, parmesan cheese and enough pasta water to make the dish a little creamy. Add olive oil. Stir to combine. Serve.
The next day, we ate this dish with micro fruits on it. We are still debating whether we prefer the hot or cold version!
We use Maldon to complete the salt, which is the best. It gives the salty smell that people need, but also adds a little crunch. We love it!
Serve: 1 | Calories: 310KCAL | carbohydrate: 41g | protein: 13g | Fatty: 11g | Saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 6g | cholesterol: 9mg | sodium: 795mg | Potassium: 536mg | fiber: 4g | sugar: 6g | Vitamin A: 1183IU | Vitamin C: 58mg | calcium: 207mg | iron: 2mg
