PASTA PRIMAVERA RECIPE – cooked pasta, sauteed onions, garlic, and veggies, flavored with Parmesan Cheese. Add black olives and toasted pine nuts to take it over-the-top!
Pasta Primavera Recipe
The original Pasta Primavera Recipe was created by a chef lacking ingredients to complete his task at hand. Chef Sirio Maccioni owner of the famous Le Cirque restaurant, took a quick look at his inventory available and ventured out to mix veggies and pasta with a cream sauce as no red sauce was left in the kitchen; it was a chance he had to take and aren’t we glad he did? The original recipe was made with spaghetti, vegetables and a cream sauce. Since 1977, when Primavera was created, the recipe has taken on many ingredients and sauces, I make mine with lots of fresh vegetables, fresh herbs, toasted pine nuts, Extra-Virgin Olive Oil and Parmesan Cheese instead of a cream sauce.
When creating your Pasta dish full of vegetables, choose your favorites, keeping in mind to look for vegetables that will hold their shape through sauteeing and not become mushy. Don’t be fearful of jumping out of the box with this recipe. If you like black olives, add black olives. If you love walnuts instead of pine nuts, add walnuts.
Hint & Tip: Depending on what ingredients you choose to make your Primavera, keep in mind the softer ingredients will be added towards the end of the sauteeing process or added even after the heat is turned off. My recipe will give you a guideline. If you have any questions, feel free to email me or PM me on Facebook.
Many times I have made my pasta dish with what I could find in the refrigerator and pantry instead of running to the grocery. *(Do ya know what I mean, Vern?) For this recipe and just for you, I purposely ran to the store.
*Do ya know what I mean, Vern? I digress …
I digress. *Do ya know what I mean, Vern? “Ernest P. Worrell” from back in the 80s in a series of television commercials, and later in a television series (Hey Vern, It’s Ernest!) OMGosh! My siblings and I used to say this all the time, in fact, this little statement will come out of our mouths at the most opportune times still to this day. My hubby and I use it more than I will ever admit. Just sayin’.
Onward as I am back from my digression.
Vegetables and Pasta
For my recipe and what we enjoy the most for this pasta dish will give you that fiber we all need, cauliflower, broccoli, and red bell pepper. To make it Chef V style, consider adding sun-dried tomatoes, black olives, and toasted pine nuts.
Prep for Success
The first step is to gather your ingredients. Next toast the pine nuts.
To prep for this dish, fine chop the garlic and medium chop the onions and the red pepper; for the black olives, I did a small rough chop. To finish out the prep, cut the broccoli and the cauliflower into bite-size chunks.
Prep is done. Let the fun begin.
Begin cooking the pasta at the same time you begin to saute the onions.
Cook the pasta according to the package directions and only cook it to the al dente stage. Al dente refers to food that is cooked but “still firm to bite.” How do you test to determine the al dente stage when cooking pasta? To test pasta to determine al dente is simply by tasting it. Once you like the texture, remove the pasta from the water to stop further cooking. I never rinse my pasta, the starch on the noodle will cause the sauce to stick.
No Cream Pasta Primavera
When creating a good Primavera, begin by sauteing onions to al dente. Add the garlic stirring constantly for 30 seconds to one minute. Add the broccoli, cauliflower, and red bell pepper. Sautee to the desired doneness. Turn the heat on low to add the sun-dried tomatoes and black olives. Stir to incorporate. Hold the sauteed mixture over low heat to keep it warm. Once the noodles, I used fettuccine, are cooked and drained, place them into a large mixing bowl, add a little EVOO and 1/3 of the cheese. Toss to mix. Add the sauteed veggies, fresh herbs, cheeses and toasted pine nuts. Add more EVOO if needed. Drizzle with White Truffle Oil and toss again.
Season To Taste and Toss!
Plate it up and enjoy! For that extra touch, use Whole Wheat Pasta.
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PASTA PRIMAVERA RECIPE
Yield 8 servings
PASTA PRIMAVERA RECIPE SUPREME, pasta, sauteed onions, garlic, and veggies, flavored with Parmesan Cheese-Olives and toasted pine nuts take it over-the-top!
- 1 to 2 cups toasted pine nuts
- 3 to 4 cloves garlic, peeled, root end removed, fine dice
- 1 medium yellow onion, medium chop (roughly 1/4 inch squared)
- 1 medium sized can black olives, drained, small rough chop
- 1 red pepper, medium dice (1/2 inch squared)
- 3 stocks broccoli, rinsed, cut into small bite-sized chunks (also peel the stock and chop small)
- 1/2 large cauliflower, cut into small bite-sized chunks
- 3 green onions, sliced (both white and green shoots)
- 1/2 cup fresh parsley, rough chop
- 2/3 cup fresh basil, rough chop, small
- 1 cup Parmesan Cheese, shredded or a 3 cheese blend (Parmesan, Romano, Asiago - my favorite)
- 10 to 15 sun-dried tomatoes, packed in oil, small chop
- 1 box of fettuccine
- 2 teaspoons Kosher salt for seasoning
- 1 teaspoon black pepper for seasoning
- 2 tablespoons Kosher salt for cooking pasta
- 1/3 cup Extra Virgin Olive Oil for sauteing
- 1/4 cup additional Extra Virgin Olive Oil to blend with cooked pasta
- 1 teaspoon White Flavored Truffle Oil, optional
Toast Pine Nuts
- Preheat the oven to 350. Place pine nuts on a parchment lined sheet tray and toast for 5 to 10 minutes, or just until you can smell the natural oil releasing and a little change in color. Cool to room temperature.
Prep Ingredients as listed above.
Pasta - Heat water to cook pasta and begin sauteeing vegetables at the same time.
- Cook pasta according to package instructions in boiling water seasoned with 2 tablespoons Kosher Salt. Cook to al dente. (Al dente refers to food that is cooked but "still firm to bite." Taste for testing doneness.)
- Heat a large skillet. Add 1/3 cup Extra Virgin Olive Olive as soon as the oil begins to show small ripples, add the onion. Stir and saute around 5 minutes to al dente.
- Add the garlic, stirring constantly for 1 to 2 minutes.
- Add the cauliflower and saute for 3 minutes, stirring now and then.
- Add the broccoli, saute for 4 more minutes.
- Season with 2 teaspoons Kosher salt and 1 teaspoon black pepper.
- Add the red pepper, stir and steam, with the lid for 2 to 3 minutes.
- Turn the heat to low, add sun-dried tomatoes and green onions and black olives.
- Drain the pasta and place into a large mixing bowl. Drizzle with 1/8 to 1/4 cup Extra Virgin Olive Oil. Add the cheese, parsley, and basil. Toss to mix well.
- Add the sauteed mixture along with the pine nuts. Drizzle with 1 teaspoon White Truffle Oil (optional). Toss to incorporate.
- Serve in bowls with a fork and spoon and a little extra cheese, pine nuts and fresh herbs on top. Enjoy!
1 to 2 cups toasted pine nuts, 3 to 4 cloves garlic, 1 medium yellow onion, 1 medium-sized can black olives, 1 red pepper, 3 stocks broccoli, 1/2 large cauliflower, 3 green onions, 1/2 cup fresh parsley, 2/3 cup fresh basil, 1 cup Parmesan Cheese, shredded or a 3 cheese blend (Parmesan, Romano, Asiago - my favorite), 10 to 15 sun-dried tomatoes, packed in oil, small chop, 1 box fettuccine, 1 teaspoon black pepper for seasoning, 2 tablespoons plus 2 teaspoons Kosher salt for cooking pasta, 1/2 cup plus Extra Virgin Olive Oil for sauteing, White Truffle Oil, optional