30-Minute Pasta Primavera
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Here's what you'll need!
30-MINUTE PASTA PRIMAVERA #VEGANFRIDAYS
Servings: 4
INGREDIENTS
¼ cup olive oil
3 cloves garlic, minced
½ onion, diced
1 cup asparagus, chopped
2 cups broccoli florets
1 zucchini, diced
Salt, to taste
Pepper, to taste
Juice of 1 lemon
1 cup cherry tomatoes, halved
16 ounces vegan linguine, cooked
PREPARATION
Heat oil in a skillet. Add garlic and onions, and cook until softened.
Add asparagus, broccoli, zucchini, salt, and pepper, and cook until softened.
Add lemon juice and cherry tomatoes, and bring mixture to a boil. Simmer until veggies are fully softened.
Add linguine, and stir until fully combined.
Enjoy!
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Pasta Primavera from Le Cirque
This is the pasta dish made famous by Le Cirque restaurant in NYC (sadly now closed) which was invented back in the 1970's! A bounty of fresh vegetables in a luscious cream sauce, this is a stunner.
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Pasta Primavera
Recipe:
When you have a garden that produces more cherry tomatoes, zucchini, and peppers than two people could ever eat (we actually have to give them away we get so many), you make use of them by making as many nutritious things as you can. Since I'm rolling in tomatoes, I decided the season called for the most classic, garden-fresh pasta ever called Pasta Primavera. The dish is aptly named because primavera means Spring in Italian (and Spanish) and seeing how beautiful and vibrant the colors of the pasta is, you'll have the flavors of Spring in your kitchen whenever the mood strikes - be it in the warmer months or when the snow falls (the market carries all these veggies, of course - no garden required).
#pastaprimavera #garden #cherrytomatoes
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How to Make Pasta Primavera | The Stay At Home Chef
How to Make Pasta Primavera | The Stay At Home Chef
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This Pasta Primavera is full of spring vegetables for a light and fresh pasta that you can easily serve up for dinner.
What does Pasta Primavera mean?
Primavera translates in English to spring. So Pasta Primavera simply means Spring Pasta.
What vegetables go in Pasta Primavera?
Pasta Primavera is all about spring vegetables. You can mix and match with as many spring vegetables as you like. Spring vegetables include: artichokes, asparagus, bok choy, carrots, fava beans, garlic, herbs, leaks, morel mushrooms, onions, peas, potatoes, radishes, ramps, scallions, and spinach.
INGREDIENTS
1 pound penne pasta
4 tablespoons extra virgin olive oil, divided
1/2 red onion, thinly sliced
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
1 cup cherry tomatoes, halved
1 cup artichoke hearts
6 to 8 garlic cloves, minced
3 tablespoons lemon juice
1/2 cup freshly grated parmesan cheese
salt and pepper, to taste
3 tablespoons finely chopped fresh parsley, for garnish
INSTRUCTIONS
1. Cook pasta according to package directions.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
3. Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
4. Add in garlic and cook 1 minute more. Remove from heat.
5. Add in pasta and toss with 2 tablespoons olive oil, lemon juice, and parmesan until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.
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The Classics: Le Cirque's Pasta Primavera
The venerable New York City restaurant Le Cirqueis famous for many things, but one item remains wonderfully immutable: the Spaghetti alla Primavera.
Visit for more.