Pasta Primavera


1 lb of penne pasta
4 asparagus spears, trimmed
1 small head of broccoli, stemmed and cut into florets
1 small carrot, peeled
4 large button mushrooms
1 small zucchini, ends trimmed
1/4 cup extra virgin olive oil
1 cup onions, chopped
1/4 cup green peas, cooked
1/2 cup fresh basil
1/2 cup fresh parsley, chopped
1 cup water or vegetable stock
1/4 cup dry white wine
3 cups marinara sauce, bottled or homemade
1/4 cup grated Parmesan cheese
kosher salt and fresh cracked black pepper to taste
This is a classic Italian vegetarian comfort food. It’s chocked full of vegetables. Asparagus, broccoli, carrots, mushrooms, zucchini, peas, and onions. This is great dish to serve at a buffet.

  • Snap off the tough ends of the asparagus.
  • Cut the asparagus, broccoli florets, carrot, mushrooms and zucchini int bite-sized pieces and blanch in boiling water for 2 minutes.
  • Drain and rinse under cold water and set aside.
  • Cook pasta according to package directions.
  • Heat olive oil in a large saute pan and saute onions for abut 3 minutes, or until lightly browned.
  • Add blanched vegetables and saute for 1 minute.
  • Add peas, basil, parsley, water or vegetable stock, wine and marinara sauce.
  • Bring to a bowl, reduce heat and simmer for 2 to 3 minutes.
  • Season with salt and pepper.
  • Add pasta to a platter and pour primavera sauce over.
  • Sprinkle Parmesan cheese over.




20 min


10 min


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