3 Must Make Pasta Dishes for Spring - Everyday Food with Sarah Carey
Recipes in this Video
Pasta Primavera originated in the United States, inspired by Italian cuisine, particularly during the spring when fresh vegetables are abundant. It reflects a celebration of seasonal produce, emphasizing the vibrant colors and flavors of vegetables. Today, it has become a staple in many Italian-American restaurants and is enjoyed worldwide, often adapted to include various ingredients based on local availability.
Ingredients
- ●pasta
- ●olive oil
- ●garlic
- ●bell peppers
- ●zucchini
- ●carrots
- ●cherry tomatoes
- ●spinach
- ●parmesan cheese
- ●basil
- ●salt
- ●black pepper
- ●lemon juice
- ●red pepper flakes
- ●onion
- ●peas
Instructions
- 1Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.
- 2Drain pasta and set aside, reserving some pasta water.
- 3Heat olive oil in a large skillet over medium heat until shimmering.
- 4Add minced garlic and sauté until fragrant, about 1 minute.
- 5Add sliced bell peppers, zucchini, and carrots; cook until tender, about 5-7 minutes.
- 6Stir in cherry tomatoes and peas; cook for an additional 2-3 minutes.
- 7Add spinach and cook until wilted, about 1 minute.
- 8Combine cooked pasta with the vegetable mixture in the skillet.
- 9Add reserved pasta water as needed to create a light sauce.
- 10Season with salt, black pepper, and red pepper flakes to taste.
- 11Finish with a squeeze of lemon juice and toss to combine.
- 12Serve topped with grated parmesan cheese and fresh basil.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is more budget-friendly.
fresh basil
Healthier: spinach
Cheaper: dried herbs
Spinach offers similar nutrients, while dried herbs are more affordable.
cherry tomatoes
Healthier: sundried tomatoes
Cheaper: canned tomatoes
Sundried tomatoes provide intense flavor, while canned are cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz pasta (spaghetti or linguine)
- ●2 cups mixed greens (spinach, arugula, etc.)
- ●1/4 cup olive oil
- ●1 lemon (zested and juiced)
- ●2 cloves garlic (minced)
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
- ●Fresh basil leaves for garnish
Instructions
- 1Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- 3Add the mixed greens to the skillet and cook until wilted, about 2-3 minutes.
- 4Stir in the lemon zest and juice, salt, and black pepper. Mix well to combine.
- 5Add the cooked pasta to the skillet, tossing to coat in the lemon and greens mixture. If the pasta seems dry, add a little reserved pasta water to loosen it up.
- 6Remove from heat and stir in the grated Parmesan cheese if using.
- 7Taste and adjust seasoning if necessary.
- 8Serve immediately, garnished with fresh basil leaves.
Equipment
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●8 oz angel hair pasta
- ●1 can (14 oz) artichoke hearts, drained and quartered
- ●1 cup chicken broth
- ●1/2 cup white wine
- ●3 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●1/2 cup grated Parmesan cheese
Instructions
- 1Cook the angel hair pasta according to package instructions. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
- 3Add the chicken breasts to the skillet, season with salt and black pepper, and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- 4In the same skillet, add the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 5Add the artichoke hearts to the skillet and cook for 3-4 minutes until heated through.
- 6Return the chicken to the skillet, cover, and let simmer for an additional 5 minutes to meld the flavors.
- 7Toss the cooked angel hair pasta into the skillet, mixing well to combine with the sauce and artichokes.
- 8Remove from heat and stir in chopped parsley and grated Parmesan cheese.
- 9Serve hot, garnished with additional parsley and cheese if desired.
Equipment
Ingredients
- ●8 oz pasta (spaghetti or fettuccine)
- ●1 bunch asparagus, trimmed and cut into 2-inch pieces
- ●2 tbsp olive oil
- ●4 large eggs
- ●1/4 cup grated Parmesan cheese
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes until tender but still crisp.
- 3In a bowl, whisk the eggs with salt, black pepper, and red pepper flakes (if using).
- 4Push the asparagus to one side of the skillet and pour the eggs into the other side. Scramble the eggs gently until just set, about 2-3 minutes.
- 5Combine the scrambled eggs with the asparagus in the skillet, mixing well.
- 6Add the cooked pasta to the skillet and toss everything together until well combined.
- 7Sprinkle the grated Parmesan cheese over the pasta and toss again to combine.
- 8Remove from heat and garnish with fresh parsley before serving.
Equipment
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