Pasta Prima Vera
This is a classic Italian bistro dish that is SO easy to make at home! You basically just take all of your favorite vegetables and combine them with any long-noodle pasta and…wah-la! You’ve got yourself pasta prima vera!
Now, since this dish is basically just noodles and vegetables, I went with a recipe that had more of a sauce consistency. I think you’ll really like how the vegetables give off their own juices and really add to the whole smoothness of this dinner. It is sure to convert anyone with a strict sweet tooth to someone who can’t get enough of their veggies!
I used carrots, red peppers, asparagus, yellow squash, mushrooms, and grape tomatoes. You could use any vegetables you like, though! (Heads up, whenever you see garlic in one of these dishes, just know that I did not use it. My family is not a big garlic fan, but I’m sure everything would be great with it, too!)
Pasta Prima Vera (Ellie Krieger)
- 1 tbsp. olive oil
- 3 cloves garlic, minced
- 1 c chicken stock
- 1/2 c milk
- 1 tbsp. flour, dissolved in 3 tbsp. water
- salt and pepper
- linguine pasta (could substitute with fettucine, papardelle, or any other long noodle!)
- 2 tbsp. parsley
- 1/4 c basil
- grated parmesan cheese
- any combination of veggies you’d like!
Heat oil in a large saute pan and cook garlic for about 1 minute. Add peppers (if using) and cook for about 3 minutes. Add any other vegetables you’re using and saute for about 5 minutes or until soft. Stir in flour/water mixture and add chicken stock, milk, and salt and pepper. Bring to a boil and reduce to a simmer until the liquid has thickened slightly.
Meanwhile, cook pasta according to package directions, reserving 1/2 c of the pasta water. Toss the pasta with the vegetables and add the pasta water to thin if necessary. Add parsley and basil and serve with parmesan cheese. Bon appetite!