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.

[dannysocrates]

Thank you soo much for your recipe. I made it for lunch today for my girlfriend & I. My girlfriend said it was the best pasta dish I ever made! I used your same ingredients but I tweaked them a little for our liking and I also added homemade chicken cutlets. I plan on watching more of your videos and learning more. Thank you again!

[lindaparker]

Um nice recipe ! Looks delicious & very healthy ! Pasta Primavera !

[soupysoup]

BIlly always has a great taste in music and makes bomb recipes and plates it up like a God

[BB-blnj]

One of my favorite pasta dishes, pasta primavera. Thanks a lot chef billy.

[BogdanGabrielMarinica]

Made them this evening - adjusted to the ingredients i had, of course. Probably the best pasta I ever had. Thanks!

[metlesshumn]

i am probably one of the worst cooks in the world but i made this tonight. can confirm it was both DELICIOUS and EASY!!! thanks for the recipe, will make again xx

[kleonard]

I’m making this tonight thank you. You are the best!!!

[skutterbotch]

I make this with small dice and spaetzle. It's gorgious with some kosher salt and fresh cracked pepper.

[Mahia]

Thank you, so much. Yes will be making this!!

[yolandavaldez]

Looks delicious I’m trying it thank you

[helenmandeville]

Thank you for all your great recipes. Making leg of lamb for Easter, using your recipe! Have made your blackened recipe four time already and blue cheese salad dressing and yes, you could eat it with a spoon! The ranch dressing is great too! 👍😁

[yogarteandrea]

I never see sparragos in primavera pasta but it looks delicius!

[chewy]

Always good watching your vids
Keep up the awesome work.
Cheers from Australia 🇦🇺 👍🏽

[SoloParaSubirJunk]

I'm not a fan of Vegetables, but this looks Yummy, I'll try it.

[buddythelittletinyrescuedo]

Very good Technique!!! many italians from italia cook the tomato and garlic with Extra Virgin olive oil seperate and add it at the end just an fyi you probably knew this and a small hit of heavy cream at the end. Thanks!

[rosaherrera]

LOOKS DELICIOUS I WILL TRY THIS RECIPE WITH SHRIMP THANK YOU FOR SHARING ❤

[disarchitected]

Going to do this for my toddler, but fine grate or blend everything because she won’t eat vegetables unless they are hidden. Need them to smoosh and disintegrate as a sort of paste clinging to the pasta.

[gretchenalexiskracht]

✨I miss my kitchen. I have a fully
equipped kitchen with cooking
utensils I picked up on my travels
throughout Europe over thirty years.
I love cooking, both my parents were
gourmets. My mother Italian, my father Serb/Croat, Welsh, German.

Both parents worked, so we girls
were cared for by a Hungarian
couple whom were shot at by
Communist Russians as they
barely escaped Hungary during
the rebellion in the 50’s.

Victor and Elizabeth Tôgia, they
were the best. They made the most
fantastic food. Nearly everything
had sour cream in, on, or next to
it. Death by sour cream, heaven.
Thank goodness we were very
young, we could metabolize all
that.

They set up ten gallon pickling
crocks twice a year. Handmade
sausages, I would watch Victor
prepare the loads of meat for
the grinder. All the spices for
sweet, or hot and spicy Hungarian
sausages.

Elizabeth would cook whilst their
wards were sleeping. I never slept,
how could I with such beautiful
magic going on in the kitchen.
The smells alone were enough
keeping me from sleep. Plus,
when they spoke with each other
it was always in their native tongue,
which fascinated me.

This primavera looks like what
I made twice a week, it’s how
Italians clean out the veggies
in the fridge. Looks yummy.✨🍽✨

[nick-hopc]

could I use jalepeno peppers? I have no other peppers

[pgf]

Chef Billy, if you don't mind me asking, what type of knife were you utilizing in this video? Thanks in advance, Cugine.