About the Recipe
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!
“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.
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 to 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.
