The Pioneer Woman Tasty Kitchen
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Pasta Primavera

4.50 Mitt(s) 6 Rating(s)6 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A classic dish using a mixture of pasta, bright green al dente vegetables, and a flavorful sauce. The key lies more in the method than the ingredients; indeed, using your own personal blend of favorite veggies is part of the fun of this dish.

Ingredients

  • 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
  • ½ whole Onion, Diced Finely
  • 3 cloves To 4 Cloves Garlic, Chopped Finely
  • 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
  • 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
  • 1 whole Medium Yellow Squash (optional)
  • 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
  • 1 whole Red Bell Pepper, Sliced Into Strips
  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 pound Pasta (I Like Penne)
  • FOR THE SAUCE:
  • ¼ cups Dry White Wine, Up To 1/2 Cup (optional, Replace With Additional Broth If Not Using)
  • ½ cups Low Sodium Chicken Broth
  • 1 cup Whipping (heavy) Cream
  • 1 cup Half-and-half
  • ½ cups Grated Parmesan Cheese
  • 5 leaves Basil (or More To Taste), Plus Extra For Garnish
  • ½ cups Frozen Peas

Preparation

First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.

Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

FOR THE SAUCE

To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.

Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.

5 Comments

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Avatar of missmeg

missmeg on 8.27.2010

This was amazing! It does make quite a bit, but the leftovers are tasty.

Avatar of kauai17

kauai17 on 4.7.2010

I LOVE all the fresh veggies in it and the sauce …. there are no words for sauce that good. The chopped basil really gives it a great taste. Now unlike Marlboro Man, my hubby Ross did love it!! It made a huge portion so we were able to enjoy it for a few days.

Avatar of Tea Drinker

Tea Drinker on 3.24.2010

I made this tonight and it was delicious, and so wonderful as we bound into spring! It made a LOT of pasta, however. This was for a dinner for 3, and I have enough left over to last for several days, lol. No problem, I will enjoy it, and I intend to freeze some as well. But the recipe could easily be halved if anyone wants to make just enough for a small family.

The recipe is not overdone with sauce, just enough to pull the ingredients together. Very good!

Avatar of sleepy4

sleepy4 on 12.5.2009

Mmmmm this was good. I have been trying to make pasta primavera for years and it was always missing something. This was very good and complete. The best pasta primavera I have ever tried. Thanks Much Ree for sharing!!

Avatar of amcati

amcati on 11.24.2009

This is a delicious recipe – My sister and I made this and we LOVE it… It is our sister fav.

Thanks Ree.

6 Reviews

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Avatar of Kristi J M

Kristi J M on 3.18.2014

Loved this! Light and bursting with veggies! Got me excited for Spring! Added 2 Chicken Breasts for the carnivores in the family – but other than that – made this as posted. Will make again. The key is the light sautéing of the veggies – sort of an Italian Stir Fry!

Avatar of m19s99u

m19s99u on 7.19.2013

Without a doubt, every time I make this recipe, every single person in my family clears their plate. And that includes a 2 and 4-year old. I love that I can just empty our veggie drawer, and make something delicious in such a short time. I’ve made this with the cream/half and half combo, all cream, cream/skim milk, and skim/half and half. I just use whatever we have. It’s always delicious. I do add a pinch of nutmeg to the sauce, and I season each layer of vegetables. YUM!

Avatar of insanesquash

insanesquash on 1.2.2011

This was REALLY good and made a TON. I only had fat free half and half and no heavy cream, so I made some substitutions and thought it was going to be a total failure, but it all came together so well in the end and was really really delicious. Even my veggie-hating friend and two teenage boys couldn’t get enough of it.

Avatar of jessmarie

jessmarie on 10.19.2010

I was excited to make this one when the recipe was first posted, it looks beautiful! But, all that heavy cream, butter, cheese, and oil did a number on my tummy. I’ll probably look for a pasta primavera recipe with less heaviness next time. That said, I love the flavor of the fresh basil, and the veggie cooking tips were very helpful!

Avatar of holly7029

holly7029 on 9.7.2010

This was good but a bit too much cream for my tastes. I think a white wine, garlic butter sauce might be better.

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