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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Make Pasta Primavera | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
This versatile pasta recipe, adapted from Jacques' friend Ed Giobbi, can be tossed with a salad of any vegetables that are in season. Microwaving the veggies helps this dish come together quickly.
Ingredients:
Salt
8 ounces dried campanelle, bow tie, fusilli or penne pasta
1 cup ½-inch diced zucchini
1 large tomato, diced, about 1½ cups
½ cup frozen or leftover corn
½ sweet onion, such as Vidalia, chopped
1 tablespoon minced jalapeño
1 to 2 garlic cloves, chopped
½ cup pitted olives, coarsely chopped
2 to 3 tablespoons chopped chives, plus more for garnish
¼ cup grated parmesan cheese, plus additional as needed
⅓ cup extra virgin olive oil, plus more for drizzling
Method:
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the manufacturer's instructions or to your liking. Drain, reserving a cup of the pasta water.
In a large microwavable bowl combine the zucchini, tomato, corn, onion, jalapeño, garlic, olives and chives. Season with salt. Stir in the ¼ cup of cheese and ⅓ cup olive oil and mix well. Heat the mixture in the microwave on high power until warmed through, 3 to 5 minutes.
Add the drained pasta to the bowl with the vegetables; toss well, adding additional cheese and loosening the mixture with the reserved pasta water, as needed. Spoon into bowls, drizzle with olive oil and sprinkle with more chives. Serve immediately.
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Pasta Primavera Recipe: Bursting with Flavor and Color
Papa P is accompanied by his son Dominick and family friend (Sean), who demonstrates how to make the perfect Pasta Primavera (Spring Pasta). There are many variations of Primavera, but our Pasta Primavera recipe is made with our favorite Spring vegetables in a creamy white sauce and Farfalle Pasta (Bowtie Pasta). Getting your kids to eat vegetables can be a Daunting task, but the will love the pasta veggie dish!
This pasta recipe was created when New York's Le Cirque opened in 1976 and popularized pasta primavera.
Happy Cooking!
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The Best Pasta Primavera with Roasted Vegetables
This pasta primavera comes with roasted vegetables and a simple and light sauce!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
OVEN TEMP: 450 F
INGREDIENTS:
????2 zucchini, halved length-wise and sliced (half moons)
????2 yellow squash, halved length-wise and sliced (half moons)
????2-3 carrots, peeled and cut into short sticks
????1 red bell pepper, cored and sliced into thin sticks
????1 yellow or orange bell pepper, cored and sliced into thin sticks
????1 red onion, halved and sliced (half moons)
????3 large garlic cloves, minced
????1 tbsp dried oregano
????1 ½ tsp fresh thyme
????Kosher salt
????Black pepper
????Extra virgin olive oil (here, I use Private Reserve EEVO)
????12 ounces short pasta of your choice
????8 oz grape tomatoes, halved
????Zest of 1 large lemon
????½ cup parmesan cheese, more to your liking
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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