Pasta Primavera, meaning “spring pasta” in Italian, is a vibrant dish that celebrates the fresh vegetables of the season. This recipe, inspired by the culinary wisdom of the Pioneer Woman, brings together a medley of colorful vegetables and a creamy, light sauce, all tossed with perfectly cooked pasta. It’s a delightful and easy way to enjoy a healthy and flavorful meal, perfect for a weeknight dinner or a light lunch.
Ingredients:
- 3 tablespoons olive oil or grapeseed oil
- 2 large carrots, peeled and diagonally sliced
- 1 cup broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, seeded and sliced into strips
- 2 tablespoons butter
- 4 ounces white mushrooms, washed and sliced
- 2 medium zucchini, diagonally sliced
- 2 medium summer squash, diagonally sliced
- 4 cloves garlic, minced
- 1/2 large onion, diced
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup frozen peas
- 12 fresh basil leaves, chopped
- 1 pound pasta (such as penne, fettuccine, or farfalle), cooked al dente and drained
- Salt and black pepper to taste
- Extra basil and Parmesan cheese for garnish
Directions:
- Prepare the First Batch of Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced carrots and cook for about 1 minute, stirring occasionally. Then, add the broccoli florets and continue to cook for another minute. Finally, add the red bell pepper strips and cook for 1 minute more. The vegetables should be slightly tender-crisp. Remove these vegetables from the skillet and set aside.
- Sauté the Second Batch of Vegetables: To the same skillet, add the butter and the remaining 1 tablespoon of olive oil. Let the butter melt and the oil heat up. Add the sliced mushrooms, zucchini, and summer squash. Cook until these vegetables begin to soften, approximately 2 to 3 minutes, stirring occasionally. Remove these vegetables and add them to the set-aside vegetables.
- Create the Primavera Sauce: Add the minced garlic and diced onion to the skillet and cook until the onion starts to become translucent, about 2 minutes, stirring frequently to prevent burning the garlic.
- Deglaze and Reduce: Pour in the chicken broth and dry white wine. Stir, making sure to scrape up any flavorful browned bits from the bottom of the pan. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half to concentrate the flavors.
- Make it Creamy: Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper to your liking.
- Combine Everything: Add all the cooked vegetables (both batches) back into the sauce. Stir gently to combine and coat the vegetables evenly. Stir in the frozen peas and chopped fresh basil. If the sauce seems too thick, you can add a splash of chicken broth to reach your desired consistency.
- Serve: Place the cooked and drained pasta in a large serving bowl. Pour the skillet contents with the vegetable primavera sauce over the pasta. Toss everything together gently until the pasta is well coated with the sauce and vegetables. Garnish with extra fresh basil and grated Parmesan cheese before serving.
Enjoy this delightful Pioneer Woman inspired Pasta Primavera, a celebration of fresh spring flavors!
