Maccioni was on a culinary assignment cooking for the Italian Baron at his summer home in Novia Scotia. Pasta primavera is credited to New York chef and restaurant owner Sirio Maccioni who gives further credit to his wife. The combination of crisp-tender vegetables and pasta was so out-of-the-box at the time that it was hailed as “by far, the most talked-about dish in Manhattan” (Claiborne and Franey) and is considered one of the signature developments of American cuisine in the 1970s. It shattered the culinary mold in 1975 when cooking with seasonal, fresh vegetables wasn’t the norm and instead canned soups and casseroles were commonplace. The pasta can be tossed in a variety of sauces from simple olive-oil with freshly grated Parmesan to a light, lemon cream sauce with Parmesan and fresh herbs.ĭespite its namesake, pasta primavera is a groundbreaking American invention and not Italian. Pasta primavera was originally made with spaghetti but today shorter pastas such as penne, campanelle, fussili are more popular. In fact, its Italian namesake primavera (pree-muh-VEHR-uh) means “springtime” and refers to the fresh spring vegetables in the dish. Pasta primavera is an American pasta that boasts a wide variety of fresh, tender-crisp vegetables such as asparagus, tomatoes, broccoli, bell peppers, and zucchini. Pasta primavera is the tastiest way to eat veggies – and a large variety of them too! It cradles the nooks and crannies of the vegetables, infusing them with bright citrus, zesty garlic, salty Parmesan and fresh basil. I always have these items on hand so it’s easy to whip up pasta primavera at a moment’s notice! In addition to veggies, you will need chicken broth, heavy cream (or evaporated milk), cornstarch, lemon juice, Parmesan and dried seasonings. Pasta primavera is also a scrumptious way to use up kitchen-drawer veggies before they go bad. In the summer, load it up with zucchini, asparagus and tomatoes the winter, load it up with carrots, Brussels sprouts and green beans or whatever is on sale that week. Versatile! Pasta primavera is so amazing because you can literarily make it differently every time depending on what veggies you add or whether or not you add protein.When it comes down to actually cooking, it’s less than 15 minutes! Simply sauté the veggies, simmer the sauce and combine. The most time-consuming part of pasta primavera is chopping the veggies – but that can be done ahead of time or you can purchase chopped veggies. Here’s why you’ll love this pasta primavera recipe: This pasta primavera recipe is a favorite at our house – not just in the spring/summer months but in the fall/winter too! It’s made with a few pantry staples and then whatever veggies you have on hand so you can make it year-round. PIN THIS RECIPE TO SAVE FOR LATER PASTA PRIMAVERA RECIPE If you love quick and easy pasta recipes, you’ll also love Spinach Pasta, Creamy Mushroom Pasta, Rigatoni in Tomato Cream Sauce, Linguine in Sun-Dried Tomato Sauce, Chicken Spaghetti, Buffalo Mac and Cheese, Lemon Garlic Shrimp Fettuccine, Weeknight Spaghetti Bolognese AKA winning weeknight dinners that are low on effort and huge on flavor. Serve pasta primavera with homemade butter breadsticks and fruit salad for the perfect weeknight dinner. This pasta primavera recipe also reheats beautifully for meal prep or lunches throughout the week. You can leave pasta primavera vegetarian or add protein such as rotisserie chicken, lemon basil chicken or lemon garlic shrimp. This pasta primavera recipe is loaded with broccoli, squash, zucchini, asparagus, bell peppers, tomatoes and peas BUT you don’t have to stick with these veggies – just pick your favs or make it the tastiest clean-out-the-veggie-drawer pasta ever! The rainbow of vegetables is lightly dressed in an easy, aromatic cream sauce spiked with garlic, freshly grated Parmesan, lemon juice and basil. Pasta primavera is the tastiest way to eat all your veggies! It’s light, refreshing, vibrant, aromatic and just creamy enough to hypnotize even your pickiest eater into seconds and thirds. Pasta primavera loaded with fresh veggies tossed in a light, garlicky, lemony cream sauce – on your table in 30 minutes!
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