Recipe by Chef John
"Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day."
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chicken broth, divided
leek, white and light green parts only, chopped
green onions, chopped
jalapeno peppers, seeded and diced
chopped sugar snap peas
shelled English peas
asparagus, stalks diced, tips left whole
grated Parmesan cheese, or as needed
What's not to love about a pasta dish packed with healthy vegetables? I felt great serving this to my family.
I wasn't a huge fan of this recipe. I wish there would have been more sauce to the dish. Also, I thought there was way too much greens. Maybe more colors to the dish.
This recipe is FANTASTIC for so many reasons. I've been making this for about 3 years in every season because I can, because it's so healthy, and because my family and friends all love it. I added the friends part because my kids take the leftovers to school in a thermos and their friends fight to share it with them. Funny, my family wouldn't enjoy half of the vegetables on their own but somehow love it in this combined dish. Do chop ALL the vegetables and have them in prep dishes as well as having all the other ingredients readily available before starting the cooking process. It helps tremendously in the timing, speed, and enjoyment of making this dish. No need to flood the reviews section with ideas to delete or add ingredients, just go green in whatever you have available and let the basil sauce blend it all for you. This is the second recipe (after no kneed bread) that got me hooked on the wonderful world of Chef John. Enjoy ...you have just stumbled on a goldmine.
We have been snow and cold bound in the Northeast this winter. Yesterday was the first warm day of the winter. We spend the entire day outside and then came home and made this AMAZING pasta dinner. This recipe is perfect as written. Not even one change is needed. Be sure to use fresh vegetables and really GOOD cheese. I used a combo of Parm and Asiago which I grated by hand.
I will be making this again and again in the warmer months.
This recipe lends itself well to modifications. I reduced the olive oil to 1\3 cup to cut calories. I found it was lacking in salt, so you may wish to add some extra. I didn't have jalapenos, so I skipped that step. I added broccoli instead of snap peas because that's what I had on hand. To keep the zucchini from getting mushy, add it with the asparagus at the end. I found 3 cups of broth to be too much; if I make it again, I will reduce it to 2 cups.
I just made this recipe the other night and it was so delicious!! My teenagers even ate it!! Perfect dinner for a cold evening. What's even better, it's full of healthy vegetables so I didn't feel guilty eating the pasta.
I give it a 4 only because I make a few alterations, so cannot comment on the original recipe. Changes: I use my homemade pesto instead of the garlic-olive oil-basil ingredients; the pesto provides essentially the same flavors plus a bit of thickening from the pine nuts or walnuts. Other main change: I would first boil the pasta (I recommend Bionaturae whole wheat spaghetti, and don't dismiss the idea until you try it. Available, at about 3 bucks a pound, from Amazon), then stir fry everything in a big wok, adding the veggies in the order of leeks, onions, and peppers first, then the other stuff. But that's just me.
Made this last night. It was delicious! Husband kept going back for seconds.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pasta Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 242
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