Pasta Primavera recipe with video and step by step photos . It is a wonderful combination of al dente pasta and fresh veggies in a light tomato sauce. Here I have used loads of fresh vegetables along with tomato puree and dash of pasta cooked water to make a deliciously light and healthy pasta with a hint of sauce.
This pasta primavera is a spring special pasta recipe with freshest of summer vegetables. Primavera means spring in Italian and often refers to fresh veggies and was created around 1970.
As far as I know there is no standard recipe or a set veggies used in pasta primavera. You can use whatever fresh vegetables available in this recipe. While primavera pasta is all about fresh vegetables you can also use fresh mushrooms in this recipe. Furthermore I have skipped parmesan cheese which is added as garnish. If you prefer you can add parmesan or even mozzarella before serving.
Here I have used whatever veggies are fresh in season. I have used bell peppers, onions, zucchini, baby corn and fresh corn kernels are used. You can also use broccoli, mushrooms and more in this recipe. Also adding a bit of pasta cooked water makes the dish yummy and does not dry out. This is important as there is not much of sauce here.
Serve pasta primavera as main dish or side dish.
More pasta recipes:
White sauce pasta,pasta in arrabita sauce, bell pepper pasta, masala pasta recipes.
How to make pasta primavera recipe.
1. Cook pasta according package instructions. Make sure it is cooked al dente. Also reserve about a cup of pasta cooked water.
2. Heat olive oil in a pan. Add 2 crushed garlic cloves and saute for few seconds. Once the raw smell of garlic is gone add cubed onions. Saute till the onions turn soft.
3. After that add the chopped vegetables and saute for 5-6 minutes. The veggies should cook yet retain the crunch and shape.
4. Now season with salt, pepper powder and chili flakes. chili flakes are optional. Saute and cook for 2 minutes.
5. Next add the tomato puree made from 2 big blanched and peeled tomatoes. Mix well and boil for 2 minutes.
6. Then add the reserved pasta cooked water and mix. Simmer till the mixture reaches saucy consistency.
7. Finally add the cooked pasta and toss well. Garnish with basil leaves and grated parmesan cheese and mix. Serve hot.
Pasta Primavera recipe card:
Pasta Primavera Recipe (vegan)
1 CUP = 250 ml
Ingredients
- 1 cup pasta I used penne
- 2 tomatoes big, ripe, blanch and puree
- 1/2 teaspoon pepper powder I used white
- 1/2 teaspoon chili flakes optional
- 2 cups chopped vegetables bell peppers, baby corn, zucchini,corn, tomatoes
- 1 onion chopped
- 2 cloves garlic I did not use
- 1 tablespoon olive oil
- Salt to taste
- 6 Basil leaves
Instructions
- Cook pasta according package instructions. Make sure it is cooked al dente. Also reserve about a cup of pasta cooked water.
- Heat olive oil in a pan. Add 2 crushed garlic cloves and saute for few seconds. Once the raw smell of garlic is gone add cubed onions. Saute till the onions turn soft.
- After that add the chopped vegetables and saute for 5-6 minutes. The veggies should cook yet retain the crunch and shape.
- Now season with salt, pepper powder and chili flakes. chili flakes are optional. Saute and cook for 2 minutes.
- Next add the tomato puree made from 2 big blanched and peeled tomatoes. Mix well and boil for 2 minutes.
- Then add the reserved pasta cooked water and mix. Simmer till the mixture reaches saucy consistency.
- Finally add the cooked pasta and toss well. Garnish with basil leaves and grated parmesan cheese and mix. Serve hot.
Mridka says
pasta looks so yummy and delicious. Can I use any other type of pasta in this recipe?