Quick & Easy Pasta Primavera
Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!
I don’t believe that one can ever go wrong in serving pasta… I mean, who doesn’t like pasta, right? Personally, I think I’ve yet to meet a pasta dish that I didn’t like!
And this particular recipe right here? It’s a total winner; one that you’re gonna want to know by heart, one that you will want to add to your regular rotation, no doubt in my mind.
Not only is it super quick and easy to make, it’s also incredibly versatile. Indeed, if you didn’t have the particular veggies that I used on hand that day — or in your wanted to change things up a bit — you could make all kinds of substitutions, or even additions!
Likewise, if you wanted to turn this dish into a complete meal, you could very easily throw in some protein by adding a few pieces of roasted chicken, some sliced sausage, a few shrimps, some leftover roast beef, or whatever cooked meat you happen to have on hand.
Also too, this pasta dish happens to be equally good whether you decide to eat it piping hot, at room temperature or straight out of the ice box. Can you say convenient?
I get the feeling you’ll love this one as much as I did!
To start, cook the pasta — I used rotini, but any short pasta will do — in a large pot filled with salted water, following the directions on the package.
While that’s, happening, heat a little bit of olive oil (or any other cooking oil of your choice) in a large saute pan set over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3 to 4 minutes, or until the vegetables are slightly softened and fragrant, but not browned.
Add the broccoli florets and chunks of asparagus, and continue cooking for about a minute, or until those 2 latest additions turn a beautiful vibrant shade of green.
Kill the heat, or even better yet, remove the pan from the heat source.
As soon as your pasta is cooked, drain it and add it straight to the pan.
Now add the frozen peas — no need to even thaw them, really — lime juice, extra-virgin olive oil, herbes de Provence and ground black pepper.
If you’re not a fan of herbes de Provence, or can’t get your hands on them, feel free to substitute Italian herbs, or even just a little bit of dried basil, thyme and oregano.
Give this whole thing a good stir, until everything is well combined…
Serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.
Although like I said before, this pasta dish is also excellent served warm, or even cold… so no rush really; you can take your time!
- 8 oz dry rotini pasta, or other short pasta of your choice
- 1-2 tbsp extra-virgin olive oil, or other healthy cooking oil of your choice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery rib, diced
- 1 cup small broccoli florets
- 8-10 asparagus stalks, ends trimmed and cut into 1″ sections
- 1/2 cup frozen green peas
- The juice of 1 lime
- 3 tbsp extra-virgin olive oil
- 1 tbsp herbes de Provence
- 1 tsp salt, I use Himalayan salt
- 1 tsp ground black pepper
- Fresh Parmesan cheese shavings
- Chopped fresh basil leaves
- Cook the pasta in a large pot filled with salted water, according to the directions on the package.
- Meanwhile, heat a little bit of olive oil (or other cooking oil of your choice) in a large saute pan over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3-4 minutes, or until the vegetables are slightly softened and fragrant, but not browned. Add the broccoli florets and asparagus, continue cooking for about a minute, or until they turn vibrant green.
- Remove from heat, drain the pasta and add it to the pan, along with the frozen peas, lime juice, evoo, herbes de Provence and ground black pepper.
- Stir to combine and serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.
- This pasta dish is also excellent served warm, or even cold.