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spring pasta primavera

(2 RATINGS)
607 Pinches 8 Photos
danalex2 avatar
Pennsauken, NJ
Updated on Apr 8, 2024

Happy spring! After all the ham, kielbasa, and candy from Easter, I needed a light meal. Asparagus is in season and one of my favorites. I got a bunch and made this light meal.

Blue Ribbon Recipe

Lighten up dinner with this flavorful pasta primavera. It's packed with fresh spring vegetables like asparagus, carrots, spinach, and more. Carrots add a sweet crunch. Asparagus and spinach add color and subtle bitterness. Marinated mushrooms give the dish an earthy richness. The veggies are tossed with delicate angel hair pasta and a tangy white wine sauce. Parmesan cheese helps to add a wonderful creaminess to the sauce.

— The Test Kitchen
prep time 30 Min
cook time 15 Min
method Pan Fry
yield 6 serving(s)

Ingredients

  • 1 pound angel hair pasta
  • 1 tablespoon olive oil, extra virgin
  • 1 cup carrots
  • 1 bunch asparagus
  • 1 cup marinated mushrooms
  • 1 bunch fresh baby spinach
  • 1/2 medium red onion
  • 1/2 teaspoon ginger
  • 2 cloves garlic, minced
  • 1 can diced tomato (14.5 oz)
  • 1 teaspoon seasoned salt
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese

How To Make spring pasta primavera

  • Boil the pasta.
    Step 1
    Cook the pasta. While the pasta is cooking, begin to thinly slice the carrots. Break off the tough part of the asparagus and cut the asparagus in half. Cut the mushrooms in half. Dice the onion. Grate the garlic.
  • Heat oil. Cook onion, carrots, and asparagus.
    Step 2
    Heat a large pan and add the olive oil. Once hot, add the onion. Then the garlic and ginger. Once you smell the fragrance of the ginger, add the carrots and asparagus. Stir until cooked.
  • Next add the spinach, tomatoes, and mushrooms.
    Step 3
    Next add the spinach, tomatoes, and mushrooms. Season with the seasoned salt. Cook until the spinach is wilted.
  • Strain the pasta. Reserve 1 c of pasta water.
    Step 4
    Strain the pasta. Reserve 1 c of pasta water in case you need it. I left the pasta in the strainer and used the pasta pot for the next step.
  • Butter, flour, wine, chicken broth, and Parmesan cheese.
    Step 5
    Add the butter and flour to the pot making a roux. Add the wine and chicken or vegetable broth. Whisk until bubbly and a nice sauce is formed. Add the Parmesan cheese.
  • Add pasta and cooked vegetables.
    Step 6
    Add the pasta and cooked vegetables to the sauce. Season with pepper if needed. Mix and serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Pasta
Keyword: #mushrooms
Keyword: #spinach
Keyword: #Tomato
Keyword: #asparagus
Keyword: #wine
Ingredient: Pasta
Method: Pan Fry
Culture: American
Collection: Spring Recipes
Collection: Fresh Finds

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