Pasta Primavera
Cuisine: Italian
Author: Kitchens
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
The rites of Spring; its glories and rebirth are embodied in every bite of this delicious pasta dish.
  • 1 Cup whole milk
  • 1/2 Cup sliced mushrooms
  • 1/2 teaspoon basil
  • 1 clove garlic
  • 1/4 Cup chopped red onions
  • 1/2 Cup thinly sliced carrot (julienned or disks)
  • 1/4 teaspoon salt
  • dash of pepper
  • 1/4 Cup fresh or frozen peas
  • 1/4 Cup grated Parmesan
  • 1 ounce prosciutto; julienned
  • 1/2 Cup sliced zucchini
  • 1 Tablespoon sliced pimentos
  • 1/2 Cup broccoli florettes
  • 1 Cup uncooked pasta twists (rotelle), penne or linguine
  1. In saucepan, bring to a simmer milk, basil, salt and pepper.
  2. In cup mix cornstarch and water. Add to milk and boil, stirring constantly. Stir in Parmesan and cover and remove from heat.
  3. Meanwhile, cook pasta according to package directions.
  4. In a skillet, saute garlic, zucchini, broccoli, mushrooms, onions and prosciutto in oil until tender. Add peas, pimentos and pasta and heat.
  5. Pour sauce over, toss and serve immediately.
Pasta Primavera: Pasta alla Primavera, which Italians call either garden or greengrocer's pasta (all'orto or dell'ortolano, respectively) is extremely refreshing and very nice in the spring and summer months.
Recipe by Recipes at