One thing I love about summer is fresh vegetables from the garden. This dish means “Spring Pasta” in Italian, but if you’re from the Midwest like me, you’ll have to wait until mid-summer (maybe even later this year!) before you can start harvesting squash and other vegetables from your garden. Living near Lake Michigan has some serious drawbacks!

Anyways, enough complaining. Let’s talk food. I made this dish for a Food Network contest, per my sister-in-law’s suggestion over at Whole Lotta Food. I didn’t win the prize, but with this dish in my belly, I ended up a winner after all. This is one of those recipes that I don’t really measure. Just throw whatever vegetables you have on hand into the mix and it will turn out beautifully. When it comes to slicing the vegetables, there’s no right or wrong way as long as they’re similarly sized for even cooking. You can slice into rounds, diagonal cuts or rectangular strips. You want the vegetables to retain some crispness after cooking. Then, top with lots of shaved parmesan cheese!

Pasta Primavera

Continue to Content

Pasta Primavera

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Linguine pasta tossed with a bounty of vegetables and a light cream sauce.

Print

Ingredients

• 2 tablespoons olive oil
• 1 large carrot, peeled and thinly sliced
• 1 cup broccoli florets
• 1 red bell pepper, seeded and sliced into strips
• 4 ounces white mushrooms, washed and sliced
• 1 medium zucchini, sliced or cut into strips
• 1 medium summer squash, sliced or cut into strips
• 2 tablespoon butter
• 1/2 large onion, small diced
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1/2 cup chicken (or vegetable) broth
• 1/2 cup heavy cream
• 1/2 pound linguine noodles, cooked and drained according to package directions
• 1/2 cup grated parmesan, plus more for garnish
• Handful of basil leaves, cut into ribbons for garnish

Instructions

In a very large skillet, heat olive oil over medium high heat. Add carrots and sauté for 1 minute. Add remaining vegetables and sauté until they just begin to soften. Remove from pan and set aside.

Add butter and onion to pan and cook until translucent, then add garlic and cook for another minute. Add the wine and scrape up any bits on the bottom of the pan. Stir in chicken broth, cream and parmesan. Season with salt and pepper, to taste. Add vegetables and cooked pasta to sauce. Toss and heat until warmed through.

To serve, top with shredded basil and extra cheese.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget