Pasta Primavera is a glorious rite of Spring and delicious blend of fresh vegetables that enriches, without overpowering the flavors of the produce. Like a springtime sunrise, enchanting.
Pasta Primavera

Pasta Primavera
Prep time
Cook time
Total time
The rites of Spring; its glories and rebirth are embodied in every bite of this delicious pasta dish.
Recipe type: Main Course
Cuisine: Italian
Serves: 2
  • 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.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.