Pasta primavera was made for spring
Pasta Primavera translates as springtime pasta. Its roots are American, a lovely mix of fresh vegetables, cream, and butter, plus herbs and broth. Yes, and cheese. Popular in the ’70s, the dish sauteed the vegetables. I’ve updated the formula by roasting the veg, a technique that adds a caramelized sweetness.
Use 3 or 4 cups of cut vegetables. When making the dish that I photographed, I used sliced yellow crookneck squash, baby carrots, and broccoli florets — because that’s what I had in the fridge. But I also like to combine fresh mushrooms, asparagus, and cherry tomatoes. The choice is yours.
Pasta Primavera Yield: 4 to 6 servings Ingredients
4 cups fresh vegetables, cut into florets, or sliced, or cut into large bit- sized pieces (if using cherry tomatoes, leave them whole)
4 tablespoons extra- virgin olive oil, divided use
Seasoning salt, such as Spike or Lawry’s, to taste
1 pound small pasta, such as small
orecchiette
2 tablespoons butter
1 medium- sized brown onion,
chopped
2 garlic cloves, minced
1 cup vegetable broth
3/4 cup heavy whipping cream O cup fresh herbs, such as a combination of parsley, basil, and chives, chopped
Salt and freshly ground black pepper to taste
About 1/2 cup grated Parmesan cheese, Parmigiano Reggiano preferred
Directions
Preheat oven to 400 degrees. Put a large pot of salted water on high heat for cooking pasta. On a rimmed baking sheet toss vegetables with 2 tablespoons olive oil. Sprinkle with seasoning salt. Roast about 20 minutes, turning vegetables halfway through roasting with a thin metal spatula. (They should be browned nicely, but not over- cooked mushy — soft vegetables such as sliced zucchini or crookneck squash will roast faster than denser vegetables such as carrots.)
Cook pasta in boiling water according to package directions until al dente (tender but still a little firm to bite). Reserve 2 tablespoons cooing water. Drain pasta.
Meanwhile, heat 2 tablespoons oil and butter in large, deep skillet on medium- high heat. Add onion and cook until softened, about 3 minutes. Add garlic, broth, and cream. Stir and bring to a simmer. Simmer about 2 minutes, or until mixture thickens a little. Add roasted vegetables, herbs, and pasta, and cook just until heated, stirring in reserved pasta cooking water. Taste and season with salt and pepper if needed. Scoop into shallow bowls and top with grated Parmesan.