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Spaghetti Primavera

Spaghetti Primavera recipe image
This Spaghetti Primavera is a celebration of fresh, seasonal produce, bringing a burst of color and flavor to your dinner table. The dish features al dente spaghetti tossed with crisp-tender zucchini, asparagus, green beans, broccoli, and peas, all lightly saut&# 195;©ed with garlic and olive oil. For an extra layer of complexity, sautéed mushrooms and ripe tomatoes add earthy and bright notes. While traditional primavera is often served with oil or a light butter sauce, this version includes a creamy white wine and cream sauce for a richer, more indulgent experience. ItâÂÂs a perfect weeknight meal that feels special enough for guests, offering a balance of textures and flavors that highlight the natural sweetness of the vegetables.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 173.8
Description
This Spaghetti Primavera is a celebration of fresh, seasonal produce, bringing a burst of color and flavor to your dinner table. The dish features al dente spaghetti tossed with crisp-tender zucchini, asparagus, green beans, broccoli, and peas, all lightly saut&# 195;©ed with garlic and olive oil. For an extra layer of complexity, sautéed mushrooms and ripe tomatoes add earthy and bright notes. While traditional primavera is often served with oil or a light butter sauce, this version includes a creamy white wine and cream sauce for a richer, more indulgent experience. ItâÂÂs a perfect weeknight meal that feels special enough for guests, offering a balance of textures and flavors that highlight the natural sweetness of the vegetables.
Ingredients
  • 4 teaspoon Garlic, finely chopped
  • 3 tablespoon Olive Oil
  • 3 cup Ripe Tomatoes, cubed
  • 6 Fresh Basil Leaves, chopped
Directions
  1. 1
    Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and return to the pot.
  2. 2
    While pasta cooks, prepare the vegetables: quarter zucchini, cut asparagus and green beans into 1-inch pieces, and break broccoli into small florets.
  3. 3
    In a large pot of boiling water, blanch the zucchini, asparagus, green beans, broccoli, peas, and pea pods in separate batches until crisp-tender. Plunge into ice water to stop cooking, then drain well.
  4. 4
    In a large skillet, sauté 2 teaspoons of garlic in 3 tablespoons of olive oil over medium heat. Add the blanched vegetables and toss gently over low heat until heated through.
  5. 5
    In a separate medium skillet, sauté sliced mushrooms in 1 tablespoon of vegetable oil for 2 minutes. Stir in chopped parsley and red pepper flakes, then set aside.
  6. 6
    For the tomatoes: In another skillet, sauté 2 teaspoons of garlic in 3 tablespoons of olive oil. Add cubed tomatoes, basil, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  7. 7
    For the cream sauce: In a medium saucepan, melt unsalted butter over medium-low heat. Whisk in chicken broth, dry white wine, and heavy cream until smooth. Heat through but do not boil.
  8. 8
    Pour the hot cream sauce over the drained spaghetti in the pot. Toss gently to coat the pasta evenly.
  9. 9
    Add half of the sautéed vegetables and the reserved tomato juice to the pasta. Toss gently over medium-low heat.
  10. 10
    Add the remaining sautéed vegetables, sautéed mushrooms, and toasted pine nuts. Toss until everything is warmed through.
  11. 11
    Gradually sprinkle grated Parmesan cheese over the pasta, tossing to mix until the cheese is melted and creamy.
  12. 12
    Serve immediately in heated bowls, spooning the sautéed tomatoes over each serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 173.8kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 15.8mg1%
Total Carbohydrate 12.7g5%
Dietary Fiber 4.7g19%
Sugars 5.2g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore sauciness.

Substitutions: For a vegan version, omit the butter and Parmesan cheese, using olive oil instead and nutritional yeast for a cheesy flavor. You can also substitute chicken broth with vegetable broth.

Vegetables: Feel free to customize the vegetable mix based on what is in season. Spinach, kale, or bell peppers also work well in this dish.

Safety: Ensure all vegetables are cooked to your preferred tenderness. Blanching helps preserve color and texture, but avoid overcooking to keep them crisp.

Tips: Toasting the pine nuts adds a wonderful nutty flavor and crunch. Do this in a dry skillet over medium heat for 2-3 minutes, watching closely to prevent burning.

Keywords: spaghetti, primavera, vegetables, italian, pasta, asparagus, zucchini, broccoli, green beans, peas, mushrooms, tomatoes, garlic, olive oil, basil, pine nuts, parmesan, white wine, cream sauce, spring dinner
Read it online: https://www.chefs-mate.com/recipe/spaghetti-primavera-2/