Pasta Primavera - Pasta With Spring Vegetables
You would think that Pasta Primavera is an Italian dish, but it is all American. Primavera means spring in Italian and this dish is a light and lovely tangle of pasta and fresh vegetables.
=== ???????????? RECIPE ===
4 ounces (110 g) green fettuccine
4 ounces (110 g) regular fettuccine
4 ounces (60 ml) extra virgin olive oil
1 medium red onion finely chopped
1/2 pound (230 g) sugar snap peas
2 cups (280 g) cherry tomatoes, cut in half
1 bell pepper (any color) julienned
6 scallions, sliced in 1/2 inch (1.25 cm) pieces
2 tablespoons fresh basil, chopped
2 tablespoons red wine vinegar
1/4 cup (35 g) grated Parmigiano-Reggiano cheese
1/2 cup (90 g) Kalamata olives (pitted)
Zest of one lemon
Salt & Pepper
Bring 4 quarts (3.5 Liters) salted water to a boil in a large pot. Add both kinds of fettuccine, cook until al dente (13 to 14 minutes)
During the last minute of cooking, blanche the snap peas in the pasta water for 30 seconds to a minute to set the color and slightly soften. Drain the pasta and peas into a large bowl. Add the olive oil and toss gently.
Add the peas, tomatoes, peppers, scallions, olives and lemon zest. Season with salt and pepper, add the vinegar and grated cheese, and toss to combine.
Arrange pasta on a large serving platter. Scatter the basil over the pasta and serve.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:20 - Pasta Primavera
01:01 - It all Starts with Pasta
01:54 - Blanching Snap Peas
03:38 - Adding Spring Vegetables
07:24 - Plating and Tasting
09:21 - Social Media and Video Recommendations
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Easy Pasta Primavera (Pasta with Spring Vegetables) | Kenji's Cooking Show
Donate to No Kid Hungry here. If you donate before June 20th, 2021 and send a screenshot of your receipt to donated@kankitchen.com, you'll be entered to win a knife or a set of knives from Kan:
This video is coming in a little late so you probably aren't finding the best spring peas or favas now, but you can do this just as well with summer snap peas, green beans, zucchini, snow peas, or other types of fresh green summer vegetables.
My full printed Pasta Primavera recipe on Serious Eats:
Melissa Clark's Pasta Primavera from the New York Times:
Pasta water should be salted to between .5 and 2% (more or less depending on taste and on how salty the sauce and other ingredients are). It should never be as salty as the sea (which is about 3.5%). Here's some testing:
Here's a guide to how to properly finish pasta with a sauce and pasta water in the pan:
The original spaghetti Primavera, which Sirio Maccione introduced to Le Cirque in 1975:
Clio, where Felipe was a fava and pea-shucking master, does not exist any more, but it is now Uni, a restaurant I used to work at when it was still just a 12-seat bar in the basement of Clio:
The London restaurant where I saw the cooks toss out 95% of the asparagus (among other really atrocious practices all around) actually closed in 2019. It's now a bar and grill run by the same shouty British chef. I have no idea how well it is run now. I hope it is not as abusive.
Pasta Primavera: Co+op Kitchen
Serves 4
Prep time: 10 minutes active, 25 minutes total
Ingredients
• 2 cups tomatoes, blanched, peeled and diced
• 1⁄2 tsp. salt
• 1 tsp. lemon juice
• 1 clove garlic, minced
• 1 tsp. fresh oregano, minced
• 1 Tbsp. fresh basil, minced
• 1 Tbsp. fresh parsley, minced
• 1 Tbsp. olive oil
• 1 cup broccoli florets
• 1 cup green beans, trimmed and cut into 1 pieces
• 1⁄2 cup carrots, julienned
• 1⁄2 pound dry pasta (such as macaroni, bowtie, rotini)
Preparation
1. Combine the tomatoes, garlic, herbs, lemon juice, oil and salt. Set aside.
2. Bring a medium-sized pot of salted water to a boil over high heat. Once the water boils, add the pasta and set a timer for 2 minutes less than the cooking time on the package.
3. When the timer rings, add the prepared vegetables and cook another 2 minutes. Remove the pot from the burner and drain off the hot water. Add the pasta and vegetables to the tomato sauce and season to taste with salt if needed. Add an additional splash of olive oil if the dish seems dry.
Serving Suggestion
Complement this dish with a crisp Caesar salad, garlic toast or bread sticks.
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How to Make Nanny's Pasta Primavera
⬇️⬇️⬇️⬇️ RECIPE AND LINKS BELOW ⬇️⬇️⬇️⬇️
Nanny's recipe for Pasta Primavera. Enjoy! - Hedy
1 green zucchini
1 yellow zucchini
1 large carrot julienned
Small onion (red or white) or shallots
3 cloves of garlic
½ lb. mushrooms
1 red pepper julienned
Chunk of Locatelli or Italian grating cheese (optional)
½ to 3/4 cup of chicken broth
¼ cup of olive oil (4 tablespoons)
½ stick of butter
2 tablespoons of lemon juice (optional)
½ cup grated cheese (or more)
½ to 1 lb. pasta of choice
Sauté garlic and onion in oil for two to three minutes. Add all the vegetables, the chicken broth, and the chunk of cheese. Simmer until vegetables soften. In the meantime, put on the pot with the water for the pasta. Add the butter, lemon (if using), and the grated cheese to the vegetables. When the pasta is cooked to your liking, add it to the vegetable mix. Add more cheese if desired and enjoy!
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Pasta Primavera | Meatless Monday - Frankie Celenza
Here's the Secret to What Gives Pasta Its Flavor...
Primavera means spring in Italian and this dish is full of spring time vegetables.
INGREDIENTS:
Salt, for seasoning pasta water
1 box linguine
2 Tbsp olive oil, plus more for topping
1 small yellow onion
2 medium tomatoes
1 medium zucchini
1 large head broccoli, florets and stems separated
2 medium carrots
1 ball Buffalo mozzarella
Fresh basil, for garnish
STEPS:
1.) Set water in a large pasta pot to boil. Add salt. When the water comes to a boil, add linguine and cook for about 5 minutes.
2.) Coat a large pan with olive oil. Heat over medium-high heat and add onions to caramelize. Once fragrant, add diced zucchini, tomatoes, and broccoli stems.
3.) Add broccoli florets to boiling pasta to cook for about 2 minutes, then remove with a slotted spoon and transfer to the pan of sautéed vegetables.
4.) Add carrots and mozzarella ball to the pan last.
5.) Using a pasta ladle, remove pasta from pot and transfer to pan with vegetables. Top with olive oil and stir. Top with basil.
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Pasta Primavera? Two REAL Creamy Italian Pasta Recipes
Love Pasta Primavera? It's actually an American recipe! In this video, we'll show you 2 REAL Italian pasta recipes that served as the inspiration for Pasta Primavera recipes. They are fast, easy, cheesy and DELICIOUS recipes for lunch or dinner!
Move over Lidia and Laura—These recipes were filmed in ITALY with traditional recipes that you can make at home!
#pasta #pastarecipes #dinner
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In this PIATTO™ video recipe, we present:
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Pasta Primavera? 2 REAL Italian Pasta Recipes
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Watch us make two authentic Italian recipes with vegetables and a creamy cheese sauce— dishes that certainly inspired the American Pasta Primavera recipe.
First up? Garden Pasta (Pasta all'Ortolana) with spring onions, carrots, celery, eggplant, peppers and zucchini. We'll finish it off with a creamy and easy Parmigiano Reggiano cheese sauce.
Then, we head to Rome for inspiration for a 'Vignarola Pasta' with fava (broad beans), peas, lettuce, mint, spring onions and artichokes! We'll finish that with a creamy Pecorino cheese sauce.
INGREDIENTS
GARDEN PASTA (Serves 4)
✔️ Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
✔️ Zucchini - 1 medium; diced
✔️ Red Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Yellow Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Green Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Celery - 1/2 rib (minced)
✔️ Carrot - 1/2 carrot (minced)
✔️ Onion - 1/2 spring onion (minced)
✔️ Olive oil - as needed
✔️ Butter - 2 tbsp
✔️ Parmigiano Reggiano - 11 tbsp; 3 oz (80 g) (finely grated)
✔️ White Wine - 1 cup
VIGNAROLA ROMANA PASTA (Serves 4)
✔️ Fava beans (broad beans): 9 oz (250 g)
✔️ Peas: 4 oz (120 g)
✔️ Artichokes: 6+; fresh artichoke hearts or hearts from a can
✔️ Romaine lettuce: several leaves (75 g)
✔️ Spring onions: 2
✔️ Mint: 4 leaves (spearmint)
✔️ Extra virgin olive oil: 4 - 6 tbsp
✔️ Salt and pepper: to taste
✔️ Pecorino cheese: 7 oz (200 g)
✔️ Black pepper: 1 tbsp
✔️ Salt: to taste
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TABLE OF CONTENTS
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0:00 intro
0:21 How to make Garden Pasta (Pasta all'Ortolana)
4:06 How to make Pasta Primavera like Romans do ('Pasta Vignarola Romana')
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CREDITS
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