Pasta Primavera Two Ways

Here are two recipes for Pasta Primavera, the original 1975 version with a cream sauce and the other with an Italian tomato sauce which is photographed here in this post.


In Italian, primavera means "Spring", a fresh-tasting pasta that can keep that time of year every time you make it, anytime.


Back in 1975, Sirio Maccioni wanted to come up with new recipes with his two top chefs for his restaurant establishments and that's where it is said Pasta Primavera was invented.


His recipes would include a combination of beans or peas, with asparagus and the cream sauce over a medium-sized noodle like tagliatelle.


The recipe he made was said to be mixed with butter, cream, and cheese with vegetables and pasta so either one you like is below in the recipe card.


Through the years, it has been adapted in many ways, today's style is with tomato sauce in the photos, we also have tried pasta with these two sauces Scampi or Alfredo sauce recipe both delicious.


Another alternative would be to add meat or several other kinds of vegetables for those who want a hearty meal.


The herb slow-simmered tomato sauce compliments the vegetables and enhances their flavor.


For these delicious style recipes for Pasta Primavera, scroll down to the printable recipe card at the end of the post.

Pasta Combinations

There are so many possibilities to add or leave out in this adaptable recipe.



Using the vegetables or meats is just a guideline, the sauce is amazing for this pasta dish and whatever you add will be fabulous.



Primavera is primarily all vegetables, and that's how the original recipes back in the 70s were written so you can recreate your version however you like.



I love making pasta casseroles, most often using a tomato sauce, our family isn't fond of the creamier styles.



Create your own dish, call it what you want, developing recipes is not only a hobby for me it's a passion.



This style of pasta dish is a family favorite especially living in Florida all year long, fresh vegetables pasta that can be a light or hearty meal.

Other Substitutions and Sauce Additions

• any kind of pasta you like can be used
• any other vegetables to substitute, sauteed mushrooms, spinach, escarole, onions, eggplant, zucchini slices, or wedges
• roasted red, bell peppers, or hot peppers
• meatballs, Italian sausage sliced of cooked steak, pork or lamb, prosciutto, or capicola instead of sausage
• halibut, haddock, swordfish, fresh tuna, shrimp, or another seafood you like
• if you want to substitute the mozzarella I would recommend provolone or fontina
• broccoli
• asparagus
• peas
• white beans, black beans, red beans, chickpeas
• Options: for low-carb use zucchini noodles, whole wheat or low carb pasta,  or quinoa

Pasta Suggestions

1. rigatoni
2. bowties
3. mostaccioli
4. fusilli
5. seashells
6. tagliatelle
7. spaghetti
8. fettuccini
9. spirals
10. low carb veggie pasta, zucchini noodles, whole wheat, or quinoa, spinach fettuccini (shown in the photo)

Ingredients You Will Need(for exact measurements scroll down to the recipe card)

1. pasta of your choice
2. tomato sauce Homemade or jarred
3. assorted vegetables
4. meats or seafood if using
5. granulated garlic
6. fresh chopped parsley
7. fresh basil
8. Pecorino Romano cheese
9. shredded mozzarella or use a shredded mixed Italian cheese
10. Optional Garnish: red pepper flakes and more Pecorino Romano cheese, fresh basil leaves

Tips

• cook any kind of pasta you like to package instructions and keep warm
• to save time use a jarred marinara sauce
• make this with all vegetables, meat suggestions, or seafood for a heartier meal
• use either fresh or frozen vegetables not canned
• this dish can be all vegetarian or with meat 
• use hot peppers for a spicier primavera
• for a healthier version when adding meats use turkey sausage and whole wheat or a low carb pasta of your choice
• try to always use fresh herbs when possible
• always use Pecorino Romano blended cheese or whole milk mozzarella for best results in the flavor for garnishing
• Instant Pot: use the saute for the garlic, add the vegetables, tomatoes then the meat is using, and set to pressure cook for 15 minutes for vegetables 25 with added meat.

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Spring Summer or Fall

This pasta primavera can be a delight all year long, just go with whatever the farmer's market has or local fresh produce mix and match.



Butternut squash can be substituted for zucchini, and there are several other winter vegetables you can use frozen instead of waiting for the warmer weather.



Again remember to make this your own recipe and adapt it with whatever vegetables you prefer and make it simple, this dish is very easy to make and has lots of fresh flavors.



If you prefer the original recipe for pasta primavera, just refer to the bottom of the recipe card for the creamy 1975 version, both recipes are delicious.

Pasta Primavera Two Ways

Yield: 8

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

These are two recipes for pasta primavera one is with all vegetables the other is with meat. The best of both worlds.

Ingredients

• Pasta Primavera (with all vegetables or a variation with meat)
• 2 cup penne pasta or your favorite
• 2 medium-size zucchini cut into cubes
• 1/2 cup asparagus cut up in 1-inch pieces
• 2 cups green beans or peas
• 2 cups cubed zucchini or Sliced Yellow Squash
• 1 cup sliced carrots
• 1 green pepper diced
• 3 diced plum tomatoes
• 2 tablespoon olive oil
• 4 fresh basil leaves
• 1 large can of whole tomatoes or 1 lb fresh plum tomatoes (That's what I used) put through the food processor to leave some small chunks
• 1/2 cup red wine (Cabernet or Merlot)
• 5 cloves minced garlic
• 2 tablespoons chopped basil and Italian parsley
• (1 teaspoon dried oregano is optional)
• salt and pepper to taste
• Garnish:
• 1/4 teaspoon red pepper flakes
• 1/2 cup whole milk or low-fat mozzarella
• 1/2 cup Parmigiano Reggiano cheese
• extra virgin olive oil
• For meat variations: add 2 cubed cooked boneless chicken breasts cut into small chunks, pork tenderloin, Italian sliced sausage links, or another boneless meat your family prefers.
• For seafood variations: use a firm white fish like cod, fresh tuna, swordfish, halibut, or haddock around 2 to 3 cups of cubed.
• Optional: garnish: red pepper flakes, shredded mozzarella, or more grated cheese, drizzle a little extra virgin olive oil over the top of the pasta, and serve.
• Vegetables and Meat Suggestions and Additions:
• any kind of pasta you like can be used
• any other vegetables to substitute, sauteed mushrooms, spinach, escarole, onions, eggplant, zucchini slices, or wedges
• roasted red, bell peppers, or hot peppers
• meatballs, Italian sausage sliced of cooked steak, pork or lamb, prosciutto, or capicola instead of sausage
• halibut, haddock, swordfish, fresh tuna, shrimp, or another seafood you like
• if you want to substitute the mozzarella I would recommend provolone or fontina
• broccoli
• asparagus
• peas
• white beans, black beans, red beans, chickpeas

Instructions

1. Boil pasta to package instructions around 15 minutes before the sauce is done.
2. If using meat: In a large saucepan add 3 tablespoons olive oil saute the cubed meat you're using with peppers and garlic for around 2 minutes.
3. Instructions for  tomato sauce recipe:
4. In a dutch oven add the garlic with 3 tablespoon olive oil and saute for a few minutes, do not brown.
5. Add all the vegetables, herbs, spices salt, pepper to taste.
6. Stir to coat with garlic-infused oil.
7. Pour the tomatoes on top
8. Simmer on low until the vegetables are done the way you like them.
9. We usually keep them to a medium firmness that takes around 25 minutes.
10. In the meantime make your pasta, do not rinse.
11. Place pasta on a dish, pour the vegetable primavera sauce on top sprinkle with grated cheese and shredded mozzarella cheese.
12. Options: for low-carb use zucchini noodles, whole wheat or low carb pasta,  or quinoa
13. Cooking Methods:
14. Instant Pot: use the saute for the garlic, add the vegetables, tomatoes then the meat is using, and set to pressure cook for 15 minutes for vegetables 25 with added meat.
15. The original version of the 1975 Pasta Primavera
16. 1 pound of tagliatelle pasta or another kind you prefer
17. 2 tablespoons olive oil
18. 1 pound of cleaned asparagus hard stalks removed, cut into small pieces
19. 2 cup frozen peas
20. Salt and black pepper to taste
21. 2 tablespoons butter
22. 4  garlic cloves finely minced
23. zest of 1 lemon
24. Dash crushed red pepper flakes
25. 1 cup vegetable broth
26. 2/3 cup heavy cream
27. 2 cups frozen peas
28. 1/2 cup shredded Pecorino Romano cheese
29. 1 cups halved grape tomatoes
30. 4 tablespoons freshly chopped basil
31. Garnish 2 tablespoons Italian parsley, crushed red pepper flakes, and more grated cheese.
32. Cooking Instructions:
33. In a dutch oven, heat the olive oil over medium-high heat. 
34. Add the asparagus,
35. Sauté for 2 minutes season with salt, pepper.
36. Place in a bowl.
37. In the same pan melt the butter over medium heat. 
38. Add the garlic and cook for 2 minutes. 
39. Stir in the lemon zest and vegetable broth. 
40. Simmer until the broth reduces by half, about 4 to 5 minutes. 
41. Stir in the heavy cream and 2 tablespoons of lemon juice. 
42. Stir the peas into the pot with the pasta. 
43. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. 
44. Stir in the Pecorino Romano grated cheese then fold in the tomatoes and basil.
45.  Season with salt and black pepper, to taste.

Calories

498.06

Fat (grams)

4.02

Sat. Fat (grams)

.34

Carbs (grams)

2.92

Fiber (grams)

7.60

Net carbs

5.32

Sugar (grams)

6.11

Protein (grams)

3.38

Sodium (milligrams)

36.04

Cholesterol (grams)

9.85

Note: Calories based on using no meats or beans

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