If Frank Sinatra’s Theme from New York, New York or JAY-Z & Alicia Keys' Empire State of Mind is your anthem then Pasta Primavera is for you!
Pasta Primavera has scandalous origins. While the name of the dish makes it sound Italian it is actually native to the stomping grounds of New York City. Even at a glance, the pasta seems representative of its hometown. With a wide array of vegetables and the ability to use any pasta noodle, the diversity of the dish mirrors the diversity of the city that never sleeps. Just one bite makes you feel as though you’re on a NYC rooftop at sunset. As the sun would kiss your cheek the dish falls upon your lips where an explosion of flavor transpires. Pasta Primavera, perfect for all weather, but especially that of summer, evokes a concoction of savor you never knew you needed. This dish tastes like all your favorite memories combined into one experience. This thirty-minute dish leaves you with a lifetime of satisfaction.
While on a trip to The Big Apple which your Pasta Primavera transported you to, you may find yourself parched. Wine pairings that enhance this dish's taste include Pinot Grigio and Sauvignon Blanc. This pasta includes a sufficient amount of vegetables, however, at no point is it overwhelming. Rather the flavors of each element added to the dish that culminates in the recipe compliment each other. Each bite is a flavorful surprise that leaves you not just acknowledging but appreciating a taste you hadn’t noted previously.
The recipe makes a generous portion, enough for four. While the name and ingredient list may seem hefty, it is actually quite easy and quick to make. It is a great dish if you are just starting to experiment in the kitchen. It makes getting acquainted with cooking a delightful experience spurring further ambition for future recipe endeavors. This is a timeless dish that is perfect for dinner parties and family dinners. It will leave both you and your guests impressed and in discussion, pondering the next time you will be eating the delicious dish.
PASTA PRIMAVERA INGREDIENTS:
This recipe makes four servings, lets talk ingredients…
- Pasta: Five cups of any shape or type of uncooked pasta will do. (I used whole wheat fusilli).
- Red Onion: ½ a red onion diced
- Garlic: three to four cloves of garlic diced
- Salt: A pinch of salt for the pasta water
- Olive Oil: ½ cup of olive oil
- Baby Carrots: One cup of baby carrots diced
- Brocolli: One cup of broccoli florets
- Red Bell Pepper: ½ red bell pepper diced
- Yellow squash: ¾ yellow squash
- Zucchini: ½ zucchini
- Tomatoes: 1 ½ cups of cherry tomatoes
- Italian seasoning: two tablespoons of Italian seasoning
- Lemon: two tablespoons of freshly squeezed lemon juice
- Parsley: two tablespoons parsley
- Parmesan cheese: use desired amount of parmesan cheese
HOW TO MAKE PASTA PRIMAVERA:
- Boil Pasta Water. Fill a pot ¾ with water. Add a pinch of salt. Turn the stove on medium to high heat and bring the water to a boil. This should take 5-10 minutes. When you see bubbles floating to the surface of the water that is when you put the pasta in. Let the pasta cook for 8-12 minutes.
- Cut and Dice Vegetables. While the water is boiling, before you add the pasta, dice the red onion, garlic, baby carrots, and red bell pepper. Cut the cherry tomatoes in half. Cut the zucchini and yellow squash.
- Sautee Vegetables. Once the pasta is cooking in the boiled water add the vegetables to a separate pan. Make sure the pan is cooking on medium to high heat. Add ½ cup of olive oil and two tablespoons of Italian seasoning to the vegetables.
- Drain the Pasta. After the pasta has cooked for 8-12 minutes proceed to drain it. Then return it to the pot.
- Mix Pasta, Vegetables, and lemon. Once the vegetables have been sauteed for around 10 minutes transfer them into the pot with the pasta. Take half your lemon and squeeze it onto your pasta to produce two tablespoons of fresh lemon juice.
- Serve. Distribute the dish to an individual bowl and top with the amount of parmesan cheese that fits your liking.
TIPS:
This is a vegetarian meal. However, protein such as shrimp, salmon, and chicken can be added in. Any pasta type ranging from gluten-free to whole wheat and penne to pappardelle can be used.
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Pasta Primavera
This New York originating cuisine is perfect for all occasions, whether you're dining solo or enjoying the company of others. The array of flavors this dish provides you an experience with evokes flavors your palette didn't know existed.
Ingredients
- ½ Cup Olive Oil
- Pinch of Salt
- 2 Tablespoons Italian Seasoning
- 5 Cups of Whole Wheat Fusilli Pasta
- ½ Red Onion
- 3-4 Cloves of Garlic
- 1 Cup of Baby Carrots
- 1 Cup of Broccoli Florets
- ½ Red Bell Pepper
- ¾ Yellow Squash
- ½ Zucchini
- 1 ½ Cups of Cherry Tomatoes
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 2 Tablespoons of Parsley
- Parmesan Cheese
Instructions
- Boil Pasta Water. Fill a pot ¾ with water. Add a pinch of salt. Turn the stove on medium to high heat and bring the water to a boil. This should take 5-10 minutes. When you see bubbles floating to the surface of the water that is when you put the pasta in. Let the pasta cook for 8-12 minutes.
- Cut and Dice Vegetables. While the water is boiling, before you add the pasta, dice the red onion, garlic, baby carrots, and red bell pepper. Cut the cherry tomatoes in half. Cut the zucchini and yellow squash.
- Sautee Vegetables. Once the pasta is cooking in the boiled water add the vegetables to a separate pan. Make sure the pan is cooking on medium to high heat. Add ½ cup of olive oil and two tablespoons of Italian seasoning to the vegetables.
- Drain the Pasta. After the pasta has cooked for 8-12 minutes proceed to drain it. Then return it to the pot.
- Mix Pasta, Vegetables and lemon. Once the vegetables have been sauteed for around 10 minutes transfer them into the pot with the pasta. Take half your lemon and squeeze it onto your pasta to produce two tablespoons of fresh lemon juice.
- Serve. Distribute the dish to an individual bowl and top with the amount of parmesan cheese that fits your liking.
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