The delicious Pasta Primavera recipe is easy to implement and gives you the ultimate taste experience. Treat yourself to a treat and spoil your taste buds with our preparation suggestions!
Where does the recipe actually come from?
The Pasta Primavera recipe does not come from Italy, as its name suggests, but has its origins in America. The delicacy was invented by Italian restaurateur Sirio Maccioni in 1970. His idea was to create something culinary unique by combining pasta with cheese, butter, cream and various types of vegetables. In his restaurant “Le Cirque” in New York, the new dish was then added to the menu under the name of Pasta Primavera.
In 1977, the New York Times published an article by Craig Claiborne detailing the recipe for Pasta Primavera. Up until that time, no one had ever thought of pairing pasta with fresh vegetables, so pretty soon people dubbed it “the most talked about dish in Manhattan.”
A highlight of America’s culinary history
The Pasta Primavera recipe is also considered one of the most important developments in American cuisine of the 1970s. Nowadays, it is considered a typical spring dish. It’s delicious, fresh and pampers the palate without being heavy in the end.
A fresh and springtime taste experience: the Pasta Primavera recipe
The preparation of delicious and fresh Pasta Primavera is limited to a few ingredients. The steps to do this are simple and quick to perform. Even if you are not a professional chef, you will be able to implement this recipe with ease and joy.
200 grams of broccoli
2 cloves garlic
1 red pepper
2 tablespoons olive oil
400 g pasta of your choice
200 grams of ricotta
50 g freshly grated parmesan
1 tablespoon chopped flat-leaf parsley
1 pinch of salt
1 pinch of freshly ground pepper
First, wash all the vegetables. Then cut the carrots lengthwise into thin strips. Cut the tomatoes in half and remove the fruit and seeds. Cut the flesh into cubes. Next, cut the peppers in half and deseed them completely. Then cut the pod into thin strips and immediately into cubes. Broccoli is also cut into small florets, and garlic is finely chopped. Now heat the oil and fry the garlic for about 2 minutes. Then add the carrot strips, the diced tomatoes and peppers and the broccoli. Now add some salt and pepper as well. Fry everything for 6 minutes.
In another saucepan, bring the water to a boil. Then add the noodles and cook for about 10 minutes or according to package directions. Meanwhile, put the milk in a saucepan with the ricotta, parmesan and parsley and mix well. Now heat these ingredients and let them simmer for about 4 minutes. Meanwhile, keep stirring.
Now pour the pasta through a sieve and let it drain well. Then add the pasta with the vegetable sauce to the pan. Everything is then carefully mixed. Finally, we recommend that you season the Pasta Primavera before serving and serve immediately.
Even faster to prepare: One Pot Pasta Primavera
The One Pot Primavera recipe is a real trend in spring dishes. In just 15 minutes you can enjoy the springtime and light delicacy in a tangy and tasty sauce. The crunchy vegetables make Pasta Primavera a real vitamin bomb.
1 handful of spinach
250 grams of mushrooms
500g penne pasta
1 liter of vegetable broth
a pinch of salt and pepper
First wash the vegetables. You need to cut the florets from the broccoli, briefly dry the spinach and cut the mushrooms into thin slices. Do the same with the onions.
In a large saucepan, add the onion, mushrooms and pasta. To do this, pour in vegetable broth and cream. Now boil everything and simmer for about 5 minutes. It is important that you keep stirring here too.
Now add the broccoli and simmer for another 4 minutes until the noodles are fully cooked. Stir in spinach. Then taste the Pasta Primavera with salt and pepper.
More tips for preparing the delicious spring dish
Our advice is that it is best to use types of pasta such as spaghetti, tagliatelle or bavette for this recipe. It’s also worth noting that you don’t cold soak the finished pasta once it’s drained! Otherwise the surface of the pasta will be too smooth and the sauce will no longer be able to stick to it.
You can vary the ingredients. Sugar snap peas, white and green asparagus, kohlrabi, peas, spring onions or baby beans are also suitable as vegetables. If you want to add herbs, chives, wild garlic, basil or chervil are ideal.
However you vary the recipe, we always recommend adding plenty of Parmesan cheese to the sauce and sprinkling it over the pasta.
This completes the Pasta Primavera recipe and turns it into a truly delicious taste experience for you.