I recently made this Pasta Primavera and wanted to share it with you. It's a ridiculously easy meal you could easily make for a weeknight dinner or even use to impress your guests.
I love how fresh and simple it is.
Aside from the high yummy factor, this pasta recipe is also versatile. You can include whatever fresh vegetables you wish and it will still pretty much rock.
I personally love crisp asparagus, sweet red bell peppers and vibrant cherry tomatoes in mine. But, if you don't, just use something else.
No hard feelings. I promise.
If you're looking to lighten things up, simply skip the parmesan and cream and add a drizzle of good quality olive oil instead.
Incidentally, this makes the pasta dairy free as well.
I also highly recommend the garnish of fresh julienned basil.
Because basil.
Pasta Primavera
Equipment
- Stock Pot or Large Deep Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 3 cups uncooked quinoa or chickpea noodles farfalle, ribbon, bow-tie, spiral all work
- 1 tablespoon olive oil
- 1 lb fresh asparagus trimmed and chopped into 2-inch slices
- 2 carrots cut into matchsticks
- ½ medium yellow onion diced
- 1 red bell pepper cut into strips
- 2 cloves garlic minced
- ½ cup parmesan cheese shredded (use nutritional yeast if dairy-free)
- ¼ cup organic half and half (can use full fat coconut milk if dairy-free)
- 1 cup cherry tomatoes halved
- ¼ teaspoon sea salt plus more to taste
- ⅛ teaspoon ground black pepper plus more to taste
- optional garnish: fresh basil julienned
Instructions
- Cook pasta in well salted, boiling water until al dente (almost fully cooked), about 8-12 minutes. Once al dente, drain and rinse with warm water. Set aside.
- Heat olive oil over medium-high heat in large skillet. Add asparagus, onion and carrots and saute until onion becomes translucent and carrots start to become tender, about 6-8 minutes. Add red bell peppers and cook an additional 5 minutes. Add garlic and cook for 1 minute.
- Add parmesan and cream and stir to combine (if going dairy-free, skip this step or add some vegetable broth if desired). Toss with drained pasta and heat through. Add the tomato halves and toss again. Season to taste with sea salt and pepper.
Nutrition
Oh - and wish me luck in the #TuscanyNowCookOff competition with this delicious, Italy-inspired recipe. For more info, click here.
Dustin
I remember when you updated this one.
http://www.eunkwangpark.com/
I've never made a salad with Acini Di Pepe, but I've sure put together a similar salad with other pasta. Like the idea of using navy beans, Teresa. Will add those next time.
Bob
Hi,any new food dishes coming out of Austin Tx these days? I will make this pasta dish this weekend ,thanks so much!
Lacey Baier
You bet, Bob! I hope you enjoy the pasta 🙂
Bobbie
Yum! Not only does this dish look divine, but it's healthy as well!
Lacey Baier
I completely agree, Bobbie 🙂
Donna Compton
Sounds delicious... looks delicious... made it... ate it... LOVED IT!! Glad to see you back.
Lacey Baier
Yay! Glad you enjoyed the recipe, Donna 🙂
Lindsay
Yummy!! I love pasta primavera. Glad you're back 😉
Lacey Baier
Thanks, Lindsay!