Time 30 minutes
Servings 4 People
Pasta primavera is a classic Italian-American dish that celebrates the flavors of spring. The name 'primavera' means 'spring' in Italian, and this dish showcases the season's freshest vegetables.
This recipe has been passed down through generations in my family, and it never fails to impress guests. It's perfect for a weeknight dinner or a special occasion, as it's both simple and elegant.
Feel free to customize the dish with your favorite spring vegetables or add protein like grilled chicken or shrimp for a more substantial meal.
- 8 oz linguine or spaghetti
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas, fresh or frozen
- 1 cup sliced bell peppers
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil, for garnish
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes.
- Add garlic and cook for an additional 1 minute, until fragrant.
- Stir in cherry tomatoes, asparagus, peas, and bell peppers. Cook for 5-7 minutes, or until vegetables are tender-crisp.
- In a small bowl, whisk together Parmesan cheese and heavy cream. Pour the mixture into the skillet with the vegetables, stirring to combine.
- Add cooked pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil.