Pasta Primavera, meaning “spring pasta” in Italian, is a vibrant and flavorful dish that celebrates the fresh vegetables of the season. This recipe, inspired by the resourceful and family-friendly style of The Pioneer Woman, Ree Drummond, takes that classic concept and makes it incredibly approachable and delicious for any home cook. It’s a fantastic way to get a healthy dose of vegetables while enjoying a comforting and satisfying pasta meal.
Ingredients
- 3 tablespoons olive or grapeseed oil
- 2 large carrots, peeled and sliced diagonally – adds sweetness and color.
- 1 cup broccoli florets, cut into bite-sized pieces – for a healthy green element.
- 1 red bell pepper, seeded and sliced into strips – provides sweetness and a vibrant color.
- 2 tablespoons butter – for richness and flavor in the sauce.
- 4 ounces white mushrooms, washed and sliced – earthy and savory.
- 2 medium zucchini, sliced diagonally – mild and tender.
- 1 medium summer squash, sliced diagonally – adds a delicate sweetness.
- 4 cloves garlic, minced – essential aromatic flavor.
- 1/2 large onion, diced – foundational flavor base.
- 1/2 cup chicken broth – adds moisture and depth of flavor.
- 1/4 cup dry white wine – enhances the sauce’s complexity.
- 1/2 cup heavy cream – for a creamy, luxurious texture.
- 1/2 cup grated Parmesan cheese – salty, nutty, and cheesy goodness.
- 1/2 cup frozen peas – a touch of sweetness and vibrant green.
- 12 fresh basil leaves, chopped – fresh, herbaceous finish.
- 1 pound pasta (such as penne, fusilli, or farfalle), cooked al dente and drained.
- Salt and black pepper to taste.
- Extra Parmesan cheese and fresh basil for garnish.
Directions
Preparing the Spring Vegetables
Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. The right temperature is key to quickly sautéing the vegetables and retaining their crisp-tender texture. Add the diagonally sliced carrots and cook for about 1 minute. This initial cooking step softens them slightly and brings out their sweetness.
Next, add the broccoli florets to the skillet and continue to cook for another minute. Keep the vegetables moving in the pan to ensure even cooking. Then, introduce the red bell pepper strips and cook for a final minute. The goal is to lightly cook these firmer vegetables first, ensuring they are perfectly tender-crisp in the final dish. Remove the partially cooked vegetables from the skillet and set them aside.
Sautéing the Tender Vegetables
To the same skillet, add the butter and the remaining 1 tablespoon of olive oil. Allow the butter to melt and the mixture to heat up, creating a flavorful base. Add the sliced mushrooms, zucchini, and summer squash to the skillet. Cook these more delicate vegetables until they just begin to soften, which should take about 2 to 3 minutes. Avoid overcooking them at this stage; they will continue to cook in the sauce. Once softened, remove these vegetables from the skillet and add them to the plate with the other vegetables you set aside earlier.
Creating the Creamy Primavera Sauce
Now, for the heart of the pasta primavera – the sauce. Add the minced garlic and diced onion to the skillet. Cook them until they become fragrant and the onion starts to turn translucent, approximately 2 minutes. Be careful not to burn the garlic, as it can become bitter.
Pour in the chicken broth and dry white wine. As the liquid simmers, use a spatula to scrape the bottom of the pan, loosening all the flavorful browned bits that have accumulated – this is called deglazing and it adds significant depth to the sauce. Let the liquid cook and reduce by about half, which will concentrate the flavors, about 3 to 4 minutes.
Stir in the heavy cream and grated Parmesan cheese. Allow the cheese to melt completely into the cream, creating a smooth and luscious sauce. Season the sauce with salt and black pepper to your taste. Remember to taste and adjust seasoning as you go – it’s crucial for a perfectly balanced dish.
Combining and Serving
Add all the sautéed vegetables back into the skillet with the creamy sauce. Stir gently to combine everything. Stir in the frozen peas and chopped fresh basil. The peas will quickly thaw and heat through from the warmth of the sauce. If the sauce seems too thick, you can splash in a little extra chicken broth to reach your desired consistency.
Place the cooked and drained pasta in a large serving bowl. Pour the entire contents of the skillet, vegetables and creamy sauce, over the pasta. Toss everything together to ensure the pasta is well coated in the vibrant primavera sauce and studded with colorful vegetables.
Sprinkle with extra fresh basil and serve immediately with additional grated Parmesan cheese on the side for those who want an extra cheesy touch. This Pioneer Woman inspired Pasta Primavera is best enjoyed fresh, showcasing the bright flavors of spring vegetables in a comforting and satisfying pasta dish. Enjoy!
