Pasta Primavera is a vibrant, vegetable-forward pasta dish that celebrates the freshness of seasonal produce. Originating in the 1970s, this dish quickly gained popularity as a lighter, colorful alternative to heavier pasta dishes. Featuring asparagus, carrots, onions, and pea pods, and accented with garlic, herbs, and nuts, this version is gently stir-fried and served over linguine. A sprinkle of Parmesan at the end gives it a perfect finishing touch, making it a refreshing, satisfying vegetarian option.
Ingredients
- 1 cup water
- 2 tsp cornstarch
- 2 tsp vegetable bouillon granules
- 1 tbsp oil
- 2 cloves garlic (minced)
- 8 oz asparagus (cut up)
- 2 carrots (medium, thinly sliced (about 1 cup))
- 1 onion (medium, chopped (about ½ cup))
- 1 cup pea pods (halved)
- ⅔ cup almonds (sliced, or cashews)
- 1 tbsp parsley
- 1½ tsp basil
- ¼ tsp pepper
- 6 oz linguine ( or other pasta)
- ⅓ cup Parmesan cheese
Instructions
Step 1: Make Bouillon Mixture
- Stir together water, cornstarch, and bouillon in a small bowl. Set aside.
Step 2: Stir-Fry Garlic
- Preheat a wok or large skillet. Add oil.
- Stir-fry garlic for 15 seconds.
Step 3: Cook Vegetables
- Add asparagus and carrots. Stir-fry for 2 minutes.
- Add onion and cook for another 2 minutes.
- Add pea pods and nuts. Stir-fry for 1 more minute.
- Remove vegetables from the wok.
Step 4: Thicken Sauce
- Stir cornstarch mixture and pour into the wok.
- Cook and stir until bubbly, then cook 1 minute more.
Step 5: Combine and Serve
- Return vegetables to wok. Add parsley, basil, and pepper. Toss to coat.
- Heat through and spoon over cooked pasta.
- Top with Parmesan.
Tips
- Add cherry tomatoes for extra sweetness and color.
- Use cashews (as suggested on card) for a creamier, buttery texture.
- Swap linguine for penne or farfalle if preferred.
- Add sautéed mushrooms for a heartier, earthier variation.
- Stir in 1 to 2 tablespoons of pesto at the end for a stronger basil flavor.
- Make it spicy by adding red pepper flakes during the stir-fry.
- Replace vegetable bouillon with chicken bouillon for added richness (if not vegetarian).
- Toss with grilled chicken or shrimp for added protein.
- Include a squeeze of lemon to brighten the dish.
Nutrition
Calories: 413kcalCarbohydrates: 48gProtein: 16gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 6mgSodium: 550mgPotassium: 594mgFiber: 8gSugar: 7gVitamin A: 5943IUVitamin C: 24mgCalcium: 219mgIron: 3mg
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