All the best and brightest spring vegetables come together in this delicious dish that celebrates the season and features our garlic Parmesan flavored butter.
About the Recipe
What is Pasta Primavera?
Think of pasta primavera as a beautiful, spring veggie party in a skillet, but don’t limit yourself to making this recipe only during the hotter months. You can tweak the types of vegetables you include based on what’s being harvested near you. Our version features asparagus, cherry tomatoes, and snap peas, to name a few - which are prime in the spring months. The original version of this dish used spaghetti noodles, but you’ll see it most often now with more bite-sized pasta like penne. You can swap in any kind of pasta you’d like!
Why is it Called Pasta Primavera?
“Primavera” is the Italian word for “spring,” and nothing says warm weather like a colorful, flavorful dish full of fresh vegetables. But despite the Italian name, this dish supposedly originated in the late 1970s in a New York City restaurant called Le Cirque. It’s been customized and tweaked many times over the decades, but at its core, pasta primavera is known for letting seasonal veggies shine.
What is Primavera Sauce Made of?
Chefs always use their own signature spins on creating primavera sauce - whether it’s a cream base, lemon base, or oil base - but a few signature elements this dish is known for include Parmesan cheese and fresh herbs like basil. We like to add a bit of creaminess and enhance the flavor of our sauce with a 3.5 oz. tub of Epicurean Butter Garlic Parmesan Flavored Butter. You can also top with any cooked protein. Our favorites are grilled chicken or shrimp.
How To Make Pasta Primavera
Ingredients & Prep Time
prep time: 25 min • cook time: 15 min • servings: 6 pers
- 12 oz. dried penne pasta
- 2 Tbsp. olive oil
- 1 (3.5 oz.) tub Epicurean Butter Garlic Parmesan Flavored Butter, divided
- 1 shallot, minced (about 1 tsp.)
- 10 asparagus spears, cut into 1-inch pieces
- 1 cup julienned carrots
- 1 cup orange or yellow bell pepper cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sugar snap peas, strings removed and halved
- ½ cup frozen peas
- 1 cup multi-colored cherry tomatoes, halved
- ¾ cup grated parmesan cheese, plus more for serving
- pinch red pepper flakes
- 3 Tbsp. chopped fresh basil leaves, for serving
- Chop veggies as directed.
- Bring a large pot of salted water to boil and cook pasta according to instructions on pack.
- In a large skillet, combine olive oil, 1 tablespoon Epicurean Butter Garlic Parmesan Flavored Butter, and minced shallot and cook over medium-high heat until shallot is tender, 1-2 minutes.
- Add asparagus, carrots, bell peppers, broccoli, and snap peas. Sauté over medium-high heat until just crisp-tender, 5-7 minutes.
- Once pasta is done, reserve ½ cup of the pasta water and set aside. Drain pasta.
- Add ½ cup reserved pasta water and remaining Epicurean Butter Garlic Parmesan Flavored Butter to the vegetables along with the peas and halved tomatoes, stirring or tossing until butter is melted.
- Stir in parmesan cheese and red pepper flakes.
- To serve, spoon into bowls and top with chopped basil and additional parmesan cheese.