Pasta primavera is 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 recipe called for sauteed vegetables. I’ve updated it by roasting the veg, a technique that adds a caramelized sweetness.
Use 3 or 4 cups of cut vegetables. When making the dish 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 4-6 servings
Yield:
INGREDIENTS
4cups fresh vegetables, cut into bite-size pieces (if using cherry tomatoes, leave them whole) 4tablespoons extra-virgin olive oil, divided use Seasoning salt, such as Spike or Lawry’s, to taste 1pound small pasta, such as small orecchiette 2 tablespoons butter 1 medium-size brown onion, chopped
2garlic cloves, minced
1 cup vegetable broth
1⁄2 cup heavy whipping cream
3⁄4 cup chopped fresh herbs, such as a combination of parsley, basil and chives
Salt and freshly ground black pepper to taste About 1⁄2 cup grated Parmesan cheese, Parmigiano Reggiano preferred
PROCEDURE
1: 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 20minutes, turning vegetables halfway through roasting with a thin metal spatula. (They should be browned nicely but not overcooked or mushy — soft vegetables such as sliced zucchini or crookneck squash will roast faster than denser vegetables such as carrots.)
2: Cook pasta in boiling water according to package directions until al dente (tender but still a little firm to bite). Reserve 2tablespoons cooking water. Drain pasta. 3: 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 2minutes, 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.