Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, pasta primavera. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pasta primavera is a straightforward recipe; fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. Then add the broccoli; cook for another minute.

Pasta Primavera is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pasta Primavera is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have pasta primavera using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pasta Primavera:

1. Make ready 3 tbsp. salted butter, divided
2. Take About 2 cups chopped veggies (see step 1 for more details)
3. Get 3 cloves garlic, minced
4. Make ready 2 cups penne pasta, uncooked
5. Make ready Salt and pepper
6. Take 1/4 tsp. Italian seasoning
7. Get 1/4 tsp. salt free all purpose seasoning
8. Prepare Zest of 1 large lemon
9. Get Juice of half large lemon
10. Take 1/2 cup reserved starchy pasta water
11. Prepare 1/4 cup freshly grated parmesan cheese + more for topping

Disco-era chefs in New York looked to Italy for inspiration, where families had combined fresh spring vegetables with pasta for generations. The word "primavera" means springtime in Italian. In an era before seasonal cooking was commonplace, pasta primavera was the recipe to order for the best and brightest of spring vegetables. Primavera is Italian for "spring," and dishes titled "?? la primavera" usually contain fresh vegetables.

Steps to make Pasta Primavera:

1. For this recipe, it's pretty versatile, so use whatever veggies you have on hand, just be sure to chop them all to roughly even pieces. Pictured up top, I used yellow squash, broccoli florets, shredded carrots, sliced cherry tomatoes, green onions and peas…just to give an idea. This is a great chance to clean out the veggie drawer.
2. Heat a large pot of salted water over high heat. Once it comes to a boil, cook the penne pasta according to the box directions until it is al dente. Before draining the pasta, reserve about 1/2 cup of the starchy water and set it aside, then drain the pasta and return it to the empty pot. While you're waiting on the water to boil, begin to cook the veggies, that way everything should be finished at roughly the same time.
3. In a large skillet, heat 1 tbsp. of the butter over medium heat. If you have some heartier veggies, add them to the skillet first (I added my broccoli florets and yellow squash first, to give them a head start), then add more delicate veggies after the heartier ones have had a few minutes to soften up a bit. Once all the veggies are relatively crisp-tender, add in the garlic and season it all with the Italian seasoning, all purpose seasoning and about 1/4 tsp. each of salt and pepper.
4. Once the veggies are ready, toss them into the pot with the cooked pasta, then top with the remaining butter, lemon zest, lemon juice and grated parmesan. Stir it all together, then drizzle in the reserved pasta water a bit at a time, until the pasta is at a good consistency (I usually end up using closer to 1/4 cup). Taste and season with some more salt and pepper, to taste. Then serve with some additional freshly grated parmesan cheese over the top.

Pasta primavera is the most popular dish in the primavera family. Take advantage of the precut vegetables in your supermarket's produce section. Pasta Primavera Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera ?? Matt Taylor-Gross Creamy pasta primavera made with asparagus, carrots, and tomatoes is a colorful, quick and easy, weeknight meal. Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce.

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