Pasta Primavera I

Pasta Primavera I Recipe - Italian Creamy Spaghetti with Vegetables

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pasta Primavera is a delicious and colorful dish that is perfect for spring and summer. This recipe is a creamy and flavorful version of the classic pasta dish, with a mix of fresh vegetables and a creamy mushroom sauce.

History

Pasta Primavera is believed to have originated in the 1970s in New York City, created by Sirio Maccioni, the owner of the famous Le Cirque restaurant. The dish quickly became popular for its vibrant colors and fresh flavors, making it a staple in Italian-American cuisine.

Ingredients

1 can of cream of mushroom soup
0.5 cup of milk
3 tbsp of parmesan cheese
1 tbsp of lemon juice
0.13 tbsp of pepper
3 cups of mixed vegetables
2 cups of cooked spaghetti

How to prepare

In a skillet, combine the soup, milk, cheese, lemon juice, and pepper.
Heat the mixture until it boils.
Add the vegetables.
Cover the skillet and cook on low heat for 15 minutes or until the vegetables are tender.
Toss the mixture with spaghetti.

Variations

Use different types of pasta such as penne or fettuccine.
Add fresh herbs like basil or parsley for extra flavor.
Substitute the cream of mushroom soup with a homemade white sauce for a lighter option.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still slightly crisp for the best texture.

- Feel free to customize the vegetables in this recipe based on your preferences or what you have on hand.

- You can also add cooked chicken or shrimp to make this dish a complete meal.

Serving Suggestions

Serve Pasta Primavera with a side of garlic bread or a fresh green salad for a complete meal.

Cooking Techniques

Be sure to cook the vegetables until they are tender but still slightly crisp for the best texture.

- Toss the pasta and vegetable mixture gently to combine all the flavors evenly.

Ingredient Substitutions

Use any type of mixed vegetables you prefer or have on hand.

- Substitute the cream of mushroom soup with cream of chicken or cream of celery soup for a different flavor.

Make Ahead Tips

You can prepare the vegetable mixture ahead of time and store it in the refrigerator until ready to toss with the cooked spaghetti.

Presentation Ideas

Garnish the Pasta Primavera with fresh herbs or a sprinkle of extra parmesan cheese for a beautiful presentation.

Pairing Recommendations

Pair this Pasta Primavera with a crisp white wine such as Pinot Grigio or Sauvignon Blanc for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 45g

Dietary Fiber: 6g

Sugar: 7g

Fats

Total Fat: 5g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 10g

Vitamins and minerals

Vitamin A: 50% DV

Vitamin C: 70% DV

Calcium: 15% DV

Iron: 10% DV

Alergens

Contains: Milk, Wheat

Summary

This Pasta Primavera recipe is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins A and C, making it a nutritious and delicious choice for a meal.

Summary

Pasta Primavera is a delicious and versatile dish that is perfect for a quick and easy weeknight meal. This creamy and flavorful version is sure to become a family favorite. Enjoy!

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a sunny day in the early spring, and I had just returned home from a visit to the local farmer's market. As I unpacked my bags, I couldn't help but be inspired by the vibrant array of fresh vegetables I had purchased. I knew I wanted to create a dish that would showcase their colors and flavors, and that's when I remembered hearing about a dish called Pasta Primavera.

I had never made Pasta Primavera before, but I knew it was a popular Italian dish that featured a medley of spring vegetables tossed with pasta in a light, creamy sauce. I decided to do some research and see if I could find a recipe to guide me in creating my own version of this classic dish.

I pulled out my trusty old recipe book, filled with handwritten notes and clippings from magazines and newspapers. As I flipped through the pages, I came across a faded piece of paper that caught my eye. It was a recipe for Pasta Primavera, written in elegant script with detailed instructions on how to make the dish.

I couldn't remember where I had gotten the recipe from, but as I read through it, I knew this was the one I wanted to try. The combination of fresh vegetables, creamy sauce, and al dente pasta sounded like the perfect way to showcase the bounty of the season.

I gathered all the ingredients I would need and set to work in the kitchen. I chopped up an assortment of vegetables – bell peppers, zucchini, cherry tomatoes, and asparagus – and sautéed them in a skillet with garlic and olive oil. The kitchen was soon filled with the savory aroma of the vegetables cooking, and I felt a sense of satisfaction knowing that I was creating something delicious from scratch.

Next, I prepared the creamy sauce, combining heavy cream, Parmesan cheese, and a touch of nutmeg in a saucepan. As the sauce thickened and bubbled on the stove, I couldn't help but feel a sense of anticipation. I knew that once all the components came together, I would have a dish that was not only visually stunning but also incredibly flavorful.

Finally, it was time to toss everything together. I cooked the pasta until it was just shy of al dente, then added it to the skillet with the vegetables. I poured the creamy sauce over the top and gently tossed everything together, making sure that each noodle was coated with the rich, velvety sauce.

As I plated the Pasta Primavera and garnished it with a sprinkle of fresh herbs and a grating of Parmesan cheese, I couldn't help but feel a sense of pride. This dish was a labor of love, a culmination of all the skills and knowledge I had acquired over the years. It represented not just a recipe, but a journey – a journey of discovery, experimentation, and ultimately, mastery.

I sat down at the table and took my first bite of the Pasta Primavera. The flavors exploded in my mouth – the sweetness of the vegetables, the richness of the sauce, the earthiness of the Parmesan cheese. It was a symphony of tastes and textures, a true celebration of spring.

As I savored each mouthful, I couldn't help but think back to the moment I had found this recipe. It was a serendipitous discovery, a stroke of luck that had led me to create a dish that was not only delicious but also deeply satisfying. And as I continued to eat, I knew that this recipe would become a staple in my repertoire, a dish that I would make again and again, each time with a sense of joy and accomplishment.

In the end, Pasta Primavera I had found the perfect recipe – a recipe that had not only nourished my body but also my soul. And for that, I would be forever grateful.