Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!

Pasta Primavera

One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!Hi everyone, Danae here from Recipe Runner with my monthly guest post! Today’s recipe takes full advantage of all the wonderful spring vegetables that are currently in the grocery store, Pasta Primavera.

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!I’ve been taking full advantage of all the wonderful spring produce lately. That’s not to say that summer, fall and winter don’t have great produce as well, but there is something about the spring selection that has me wanting to add it to everything. I love piling my salads so high with radishes, asparagus, beets, carrots and zucchini that you can hardly find the lettuce underneath it all.

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!Along with adding ALL the vegetables to salad, I love to grill or roast them as a side dish with chicken or fish. Then when I get a carb craving, it’s all about loading them into a pasta dish like this Pasta Primavera!

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!Pasta Primavera is one of those meals that I can remember my mom making when I was a kid. I’m sure a creamy pasta dish was her sneaky way of getting some veggies into me and my sister as I’m sure many of you parents out there use that same trick. Well it sure worked, because I loved it! Today I’m sharing a modified version of her recipe. The basis for the recipe is the same, pasta, a creamy béchamel sauce and of course, the spring vegetables. The difference between our recipes is I’ve added quite a few more vegetables, used fresh basil instead of dry and for a fun pop of spring green color used spinach fettuccine. This recipe is very interchangeable as far as what vegetables or pasta you use. Just pick your favorites, your kids’ favorites or what you can find. Anything goes with this easy spring inspired pasta dish!

Yields 4-6 servings

Pasta Primavera

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

    Pasta Primavera
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup minced shallot
  • 1 1/2 cups sliced cremini mushrooms
  • 1 cup asparagus, cut into 2 inch pieces
  • 1 zucchini, cut into matchsticks
  • 1/2 of a red bell pepper, thinly sliced
  • 1 carrot peeled into ribbons with a vegetable peeler or cut into matchsticks
  • 1/2 cup frozen peas
  • Kosher salt and fresh ground black pepper to taste
  • 8 ounces spinach fettuccine
  • Parmesan cheese and fresh basil for topping the pasta
  • Béchamel Sauce
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons flour
  • 1/4 cup dry white wine (optional but recommended)
  • 3/4 cup low sodium chicken broth
  • 3/4 cup milk of choice, I’ve use unsweetened almond milk and 1% milk
  • 3 tablespoons chiffonade fresh basil
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. Cook the pasta according to package instructions.
  2. Drain the pasta placing it in a serving bowl and drizzle with a little olive oil to keep from sticking together.
  3. Cover the pasta with foil to keep it warm while you make the rest of the dish.
  4. Add a tablespoon of olive oil to a large skillet over medium-high heat.
  5. When the skillet is hot swirl the oil around the bottom of the pan to coat it then toss in the shallot, mushrooms, red bell pepper and asparagus and season with salt and pepper.
  6. Sauté the vegetable for about 3 minutes then add in the zucchini and carrots and sauté for another 2-3 minutes or until tender, but still have some crunch.
  7. Remove the vegetables from the skillet onto a plate.
  8. Lower the heat to medium.
  9. In the same skillet add 1 tablespoon of olive oil along with the flour.
  10. Whisk together until the flour is combined with the oil and let the raw flour taste cook out for about 1 minute.
  11. Add in the white wine and whisk into the flour mixture.
  12. Continue whisking constantly as you add in the chicken broth and milk.
  13. Season with salt and pepper and continue to whisk the sauce until it thickens.
  14. Stir in the basil.
  15. Add the vegetables back into the pan along with the frozen peas and stir everything together until it is coated in the sauce.
  16. Pour the vegetable and sauce mixture over the pasta and top with fresh parmesan cheese and more basil.
  17. Toss together before serving.

Notes

Free free to substitute any of the vegetables for ones you prefer or have on hand.

http://www.spoonfulofflavor.com/2016/04/20/pasta-primavera/

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Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!

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