Real Recipes From Real Home Cooks ®

spring pasta primavera

(1 rating)
Recipe by
Judy Wisniewski
Pennsauken, NJ

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.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 15 Min
method Pan Fry

Ingredients For spring pasta primavera

  • 1 lb
    angel hair pasta
  • 1 Tbsp
    olive oil, extra virgin
  • 1 c
    carrots
  • 1 bunch
    asparagus
  • 1 c
    marinated mushrooms
  • 1 bunch
    fresh baby spinach
  • 1/2 md
    red onion
  • 1/2 tsp
    ginger
  • 2 clove
    garlic
  • 1 can
    diced tomato (14.5 oz)
  • 1 tsp
    seasoned salt
  • 3 Tbsp
    butter
  • 3 Tbsp
    all-purpose flour
  • 1 1/2 c
    chicken or vegetable broth
  • 1/2 c
    white wine
  • 1/2 c
    Parmesan cheese

How To Make spring pasta primavera

  • 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.
  • 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.
  • 3
    Next add the spinach, tomatoes, and mushrooms. Season with the seasoned salt. Cook until the spinach is wilted.
  • 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.
  • 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.
  • 6
    Add the pasta and cooked vegetables to the sauce. Season with pepper if needed. Mix and serve.
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