While it sounds Italian, this dish was actually created in the 1970s in the United States by Siro Maccioni. He was the Tuscan co-owner of the famous New York restaurant Le Cirque. It was here that he introduced Pasta Primavera as an off-menu special.
The original version had a rich cream sauce. Over the years, many different variations have been created in an effort to lighten the dish. Chicken or shrimp can be added as an additional protein. Be creative and make it your own!
Primavera means spring in Italian, so feel free to use a mix of your favorite fresh and colorful vegetables ~ from the Farmer's Market, your garden or refrigerator.
2 tablespoons extra-virgin olive oil, plus
more for drizzling
4 garlic cloves, sliced
1 yellow squash, sliced into thin
half moons
1 zucchini, sliced into thin half
moons
1 bunch asparagus, chopped into
1-inch pieces
1 cup cherry tomatoes, halved
1 cup thinly sliced red onion
1 teaspoon sea salt
½ cup frozen peas, thawed
¾ cup grated parmesan cheese
3 tablespoons fresh lemon juice
Red pepper flakes
1 cup fresh basil leaves, plus
more for garnish
¼ cup fresh tarragon, optional
Freshly ground black pepper
Directions
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
Season to taste, garnish with more basil, and serve.
