How to Make Pasta Primavera Better than Tasty
How to make pasta primavera. Pasta primavera is pasta made with vegetable of your choice. Pasta primavera recipe was invented in 1970 by restaurateur Sirio Maccioni and got famous in his restaurant Le Cirque. Pasta primavera is very easy to make and very delicious. For the vegetable for pasta primavera you can just use whatever you have in a fridge. Follow my step-by-step recipe how to make pasta primavera and enjoy.
Pasta primavera ingredients:
10 oz Linguine Pasta
2 garlic cloves
Small broccoli
1 zucchini
6 asparagus
4 mushrooms
8 oz cherry tomatoes
Fresh basil
½ cup Parmigiano-Reggiano
½ cup heavy cream
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Easy One Pot Chicken Pasta Primavera Alfredo Recipe
This easy dinner recipe is a one-pot meal combining pasta, chicken and vegetables in an Alfredo primavera sauce. It's ideal for busy moms, college students and anyone who wants to make an easy, tasty, hearty dinner with fresh ingredients. It takes about 20 minutes and you can use ziti, fettucine or any pasta and dish out something so delicious, your family and friends won't believe it. All in one pot.
Makes 4-6 servings
1/2 pound penne pasta (uncooked)
2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1/2 stick of butter
2 tablespoons extra-virgin olive oil
Salt (big sprinkle)
Black pepper (big sprinkle)
1 tablespoon Italian Seasoning
1/2 small onion, thinly sliced
4 cloves of garlic, chopped
Sprinkle of red pepper flakes (optional)
2 and 1/2 cups chicken stock
1 cup heavy whipping cream
1 cup grated Parmesan cheese, plus extra for topping when serving
Optional garnish of fresh chopped basil
Vegetable Add-Ins
You can choose to add all or one or none of these vegetables. Get creative and add what you like.
1 cup cherry or grape tomatoes, halved or quartered if large
1 cup fresh baby spinach
1 cup of frozen peas
1 cups fresh or frozen broccoli florets
1 cup of fresh sliced mushrooms. (If using mushrooms, add them in when you are sautéing the onions)
In a Dutch oven, Creuset or deep skillet, melt the butter over medium-high heat, add olive oil and brown chicken, about 2 minutes, until the chicken is brown but not cooked through. Add onions, garlic and sauté until fragrant, being sure not to burn the garlic and onions. Add chicken stock, cream and uncooked pasta to the pan; stir to combine. Bring to a boil, then cover and reduce to a simmer. Simmer, covered, for 15-20 minutes or until pasta is tender. Stir in grated Parmesan cheese and add basil. Season with salt and pepper to taste. Remove from heat and let sit for about 5-10 minutes to allow cream to set.
Plate pasta and serve with extra grated cheese, red pepper and basil.
Making Chicken Penne Primavera - Cooking Tutorial
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Sarah Cahill from Dairy Farmers of Manitoba shows our host, Dez Daniels, how to prepare a roux and make a white sauce for a quick, easy Chicken Penne Primavera.
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Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.
Chicken Pasta Primavera Recipe Video
This is a wonderful dish to make for dinner to welcome in the Spring season! Full of color and you can leave out the chicken if you'd like to make a vegetarian dish. Cooks in under 30! We made this dish in our 12.5 inch Ceramic Coated Stainless Steel Fry Pan. This piece is a must have when sautéing large meals! Purchase by clicking here: