Pasta Primavera with Green Vegetables

20 min
874 calories

Pasta Primavera isnt just for spring and summer, this is a veggie packed pasta dish thats perfect all year round! Although you may think this is an Italian dish, this recipe was famously created by Le Cirque restaurant in NYC. It is an excellent, big, creamy pasta fix with less guilt thanks to a ton of vegetables. The trick here is timing so that all the vegetables finish cooking to tender-crisp perfection at the same time.

Number of servings

Ingredients

200 Gram Penne Pasta
75 Gram Snow Peas
¹⁄₂ Cup Peas
100 Gram Broccoli
40 Gram Butter (pantry)
100 Gram Stock Cream
¹⁄₄ Cup Parmesan (Shaved)
1 Tbsp Pine Nuts
¹⁄₂ Small Bunch Basil
1 Lemon
1 Zucchini

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Frying Pan

1 Prepare Ingredients

Boil a pot of water for step 2. Cut zucchini into 1 cm thick rounds. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon. Pick basil leaves, discarding the stalk.

2 Cook Pasta

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a cup of pasta water before draining.

3 Make Sauce

In a small pan, melt butter over a medium high heat. Add cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

4 Cook Veg

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and zucchini and saute for 3 minutes. Add the peas and snow peas and cook for a further 2 minutes. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

5 Toast Pine Nuts

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

6 You Plate It!

Combine the veg, pasta, sauce and a 1/4 cup pasta water in a pot. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between seving plates and garnish with basil, remaining parmesan and pine nuts.

Tip! Add more pasta water to attain the desired consistency.

Step-by-step instructions