Colorful Spaghetti Primavera
This spaghetti primavera recipe is a typical Italian dish made with fresh vegetables. Although you will sometimes find chicken or shrimp in such a dish, the main focus it supposed to be the colorful veggies. Firm, crisp vegetables such as broccoli, bell pepper, onion, carrots, peas, and tomatoes often feature in the dish, as well as aromatic herbs. Primavera is Italian for spring, and this is a lovely, refreshing dish to serve when springtime rolls around. The sauce for this dish is often made by sautéing garlic in olive oil, and adding parmesan, although some versions of the dish might include cream.
Primavera sauce is usually served over small pasta shapes like spirals or penne, although spaghetti or fettuccine can also be used, and you might want to cut the vegetables into thin strips if using long pasta shapes instead of the smaller kind. Crisp new spring vegetables feature in the following recipe, although feel free to swap some for other veggies if you prefer.
The following recipe features cream, for a decadent finish but, if you want to lighten it up a bit, then consider swapping the cream and parmesan for a splash of extra-virgin olive oil and some vegetable broth. Because this dish features pasta, vegetables and a sauce, you do not need to make any side dishes, and this is a filling and satisfying meal, which is rich in nutrients. Make it from scratch and have it on the table in 20 minutes. This would make a fantastic meal for a busy weeknight.
- 8 oz uncooked spaghetti, or other pasta shapes
- ½ diced yellow onion
- 1 diced yellow bell pepper
- 8 oz broccoli florets
- 8 oz chopped fresh asparagus
- 2 diced carrots
- ¼ cup heavy cream
- 2 minced garlic cloves
- 1 tablespoon olive oil
- ½ cup shredded fresh parmesan
- Salt and black pepper, to taste
- Parsley sprigs, for garnish
- Cook the spaghetti in salted water for 10 minutes or until al dente, then drain, rinse and set aside.
- Heat the olive oil in a skillet over a medium-high heat.
- Add the onion, broccoli, asparagus, and carrots, and cook for 6 minutes or until nearly tender.
- Add the bell pepper and cook for 5 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the cream and parmesan.
- Toss the pasta with the sauce and heat through.
- Add salt and black pepper to taste, and serve garnished with parsley sprigs if liked.
Creamy spaghetti primavera makes a beautiful dinner, and the colors in this are really appetizing. If you want to add even more colors, you could add cherry tomatoes to the mixture. Other vegetable possibilities for this dish include red or green bell pepper, snow peas or corn kernels. The important thing is to use fresh ones, so you will get an authentic Italian dish, so choose fresh spring vegetables to make this. The cream and parmesan can be swapped for extra-virgin olive oil and a little vegetable broth if you want to trim the fat content a little. Serve some Italian white wine on the side.
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