Pasta Primavera

Pasta Primavera is a delicious dinner made with lots of vegetables, a creamy sauce, savory herbs, parmesan cheese, and of course pasta! A surprisingly light and delicious pasta dinner. So so tasty with homemade garlic bread and salad.

top down view of pasta primavera on a white plate

Pasta Primavera | An Easy Classic

Pasta Primavera is the bomb diggity and must be made. Seriously. I am in LOVE with it. Of course, I have a weird obsession with eating veggies and LOVE to pack them into my food any which way, but making fresh pasta to go along with them somehow took this meal to new heights. It’s an easy classic meal that is loved by all. Seriously, I made this for a dinner with friends and we all were seriously fighting over who would get seconds! Not even kidding.

What is Pasta Primavera?

Pasta Primavera is a simple pasta-based dish with lots of fresh vegetables, pasta and a creamy white alfredo sauce. While you might think this is an Italian dish because its pasta, believe it or not, this is an American dish from the 1970’s! There are lots of versions online and this is my version getting added to the bunch. With spring and summer right around the corner, crack out those summer veggies for a fantastic hearty and healthy dinner.

vegetables in a glass bowl

Main Ingredients Needed

Look through your fridge to see what veggies you need to use up before they go bad then make this Pasta Primavera dish for dinner! It is so versatile which makes it perfect for any day of the week. Here’s what you’ll need:

  • Fettucine Pasta – this can be either homemade or store-bought. More about homemade pasta below!
  • Butter, White Onion + Garlic – these three start the base of our vegetable saute!
  • Zucchini, Asparagus, Bell Peppers + Carrots – the rest of the vegetables joining the pan. Use what you have for the best results.
  • Flour – this thickens the sauce and soaks up any of that lingering butter from sauteing the vegetables.
  • Chicken Stock or Vegetable Stock – use vegetable stock to keep this recipe vegetarian. This creates a flavorful sauce.
  • Heavy Cream – to make the sauce creamy and delicious.
  • Basil + Oregano – two dried herbs to create even more depth in this dish.
  • Salt + Pepper – and don’t forget to salt and pepper as you go!
  • Parmesan Cheese – this tops the whole dish off. Use freshly grated parmesan for the best results!
cooked vegetables and sauce in a cooking pan

Is Homemade Pasta Worth It?

Fresh pasta is one of those things that I was hesitant to try. I mean, only people on Iron Chef would make fresh pasta right? WRONG. I got my hands on some purdy little KitchenAid Pasta attachments and went to town making my own pasta.

Verdict? Holy life changing deliciousness batman.

It takes a little more time than say….opening a box of dried pasta from the store, but there is such a huge difference between the two. Homemade pasta is fresher, cheaper, more delicious {and dare I say healthier!!} than the store-bought kind. All you need is some flour, a few eggs, a little water, and these attachments.

Anyways, I definitely think making homemade pasta is worth it, especially because you can make a bunch and freeze some for later. However, that doesn’t mean this pasta primavera recipe won’t be just as delicious with store-bought pasta either. The choice is all up to you and how much time you want to put into this recipe.

A Good Fresh Pasta Alternate

While the dried boxed fettuccine is just fine to use in this recipe, try getting the fresh pasta already made in the refrigerator section at the store. It’s a great happy medium. Buitoni makes a great fresh pasta that I use on the fly!

close up of cooked vegetables and sauce in a cooking pot

How to Make Pasta Primavera

For full details on how to make Pasta Primavera, see the recipe card down below 🙂

1. Sauté Veggies

In a large pot, saute onion, garlic, zucchini, asparagus, red pepper, yellow pepper, and carrots in butter over medium heat until veggies start to soften, 5-7 minutes.

2. Make the Sauce

Sprinkle with flour and cook for 1 minute. Stir in chicken stock and let the mixture turn into a thick sauce. Add in spices, seasonings, and cream. Stir to incorporate and reduce heat to low to keep warm

3. Cook + Add the Pasta

In another large pot, bring water to boil and salt the water generously. Cook pasta until al dente and drain. Pour immediately into the pot of sauce, sprinkle over parmesan cheese and toss. If need be, add in a little pasta water to get the sauce to desired thickness. Serve immediately.

top down view of pasta primavera in a pot and on two white plates

Variations

And if you need ideas on how to customize this dish to suite your likings then I have a couple of suggestions:

  • Add Protein. If you’re looking to add some protein into this dish consider adding grilled chicken, smoked sausage, shrimp, or something like Italian Sausage. Yum!
  • Use Different Veggies. Yellow squash, broccoli, red onion, cauliflower, green beans, tomatoes, or peas. The sky is the limit with pasta primavera. Like I said before, use what you have and use what you like.
  • Lemon Juice. Squeeze about 2 tablespoons of fresh lemon juice into the sauce to brighten it up! Then garnish with lemon zest if you’re looking for more zing.
three quarters view of pasta primavera on a white plate

More Veggie Loaded Pasta to Try!

Loved this pasta primavera recipe? Let me know about it in the comments below 🙂

The printable recipe card is below, have a good day!

top down view of pasta primavera on a white plate

Print

Pasta Primavera

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Pasta Primavera is a delicious dinner made with lots of vegetables, a creamy sauce, savory herbs, parmesan cheese, and of course pasta!
Course Dinner
Cuisine Italian
Keyword pasta primavera
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 4 servings
Calories 813kcal
Author Lauren

Ingredients

  • 1 lb fettuccine store-bought or homemade
  • 1/4 cup butter
  • 1 cup white onion diced
  • 3 cloves garlic minced
  • 1 small zucchini diced
  • 1 lb asparagus chopped
  • 1 small red pepper diced
  • 1 small yellow pepper diced
  • 1 cup carrots diced
  • 1 tablespoon all purpose flour
  • 1 cup chicken stock or vegetable broth
  • 1/2 cup heavy cream
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • salt & pepper to taste
  • 2/3 cup parmesan cheese freshly grated
  • a little hot pasta water if needed

Instructions

  • In a large pot, saute onion, garlic, zucchini, asparagus, red pepper, yellow pepper, and carrots in butter over medium heat until veggies start to soften, 5-7 minutes.
  • Sprinkle with flour and cook for 1 minute. Stir in chicken stock and let the mixture turn into a thick sauce. Add in spices, seasonings, and cream. Stir to incorporate and reduce heat to low to keep warm
  • In another large pot, bring water to boil and salt the water generously. Cook pasta until al dente and drain. Pour immediately into the pot of sauce, sprinkle over parmesan cheese and toss. If need be, add in a little pasta water to get the sauce to desired thickness. Serve immediately.

Nutrition

Calories: 813kcal | Carbohydrates: 102g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 183mg | Sodium: 507mg | Potassium: 950mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7885IU | Vitamin C: 75mg | Calcium: 322mg | Iron: 6mg

The post Pasta Primavera appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

ladling minestrone soup out of pot

What is Minestrone Soup?

Minestrone Soup is a hearty Italian soup that includes vegetables, broth, and pasta (or rice). It’s one of those great soups that are delicious, vegetarian, and packed full of nutrition. I personally love the stuff and could eat the entire pot. It’s warm, satisfying and one bowl will fill you up! Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it alongside. Top the whole dish with some parmesan cheese and crusty bread and that’s dinner!

Main Ingredients Needed

Overall, Minestrone Soup is a pretty healthy meal! If you don’t like certain vegetables in the recipe then you can omit them or substitute them for other ones. Here’s what you need:

  • Olive Oil – this is used to saute the veggies that need a little more cooking time than the rest.
  • Onion, Carrots + Celery – these three form the base of this soup. Lots of vitamins and minerals here.
  • Chicken Broth – use a high-quality chicken broth for the best results. If you are looking to keep this recipe vegetarian, replace the chicken broth with vegetable broth.
  • Dark Kidney Beans + Garbanzo Beans – rinsed and drained. I used these to add in some protein to make this meal more filling.
  • Tomato Sauce + Diced Tomatoes – these are added to help make and flavor the broth.
  • Cabbage – if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in.
  • Basil, Oregano, Salt + Pepper – don’t forget the salt and pepper when it comes to the seasonings.
  • Short Cut Pasta – I used mini shells but you could use whatever short cut pasta you have, or even use rice or couscous!
beans in colander getting poured into minestrone soup

Variations

I am a firm believer that you should use ingredients that you have on hand or ingredients that you like. Because of this I encourage my reader’s to make variations to my recipes if they want to. Here are a couple ideas for Minestrone Soup:

  • Add Meat: I made a meatless soup but you can easily add in ground beef, chicken, Italian sausage or another type of protein.
  • More Vegetables to Use: you could sub out any of the vegetables listed about to make this soup your own. Some ideas include: spinach, potatoes, corn, zucchini, kale, green beans, peas, butternut squash, or collard greans.
  • Flavor Enhancing Ingredients: this could be anything from adding garlic to adding lemon juice/zest. There are a lot of variations out there so go crazy and experiment away.

How to Make Minestrone Soup

For full details on how to make Minestrone Soup, see the recipe card down below 🙂

Saute Veggies

In a large pot, sauté onions, carrots and celery in olive oil over medium heat until slightly softened (the rest of the cooking will continue later in the recipe)

Add Broth + Other Ingredients

Stir in broth, beans, tomato sauce, diced tomatoes, seasonings and cabbage.

Simmer + Cook Pasta

Bring to boil, then reduce heat and simmer for at least 20 minutes. The longer it cooks the better the flavor becomes. 10 minutes before serving, pour in pasta to cook or boil it separately.

Top with Parmesan

Serve with parmesan cheese and good quality crusty bread.

close up of minestrone soup

Storing Minestrone Soup

Any leftover Minestrone Soup can be stored in an airtight container in the fridge for up to a week. If the soup seems too thick after storing it, just add some more broth when you are heating it back up in the microwave or on the stove top.

Freezing Instructions

Because this is a broth-based soup it freezes beautifully! Cool completely then simply store in a freezer-safe container, leaving an inch or two of space at the top to account for expansion, for up to 3 months. To serve, thaw in the fridge overnight then heat over the stovetop.

close up of minestrone soup

More Italian Soups to Try!

If you liked this Minestrone Soup you are bound to like my other Italian soup recipes!

The printable recipe card is down below, enjoy 🙂

ladling minestrone soup out of pot

Print

Minestrone Soup

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This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months!
Course Dinner, Soup
Cuisine Italian
Keyword minestrone soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 242kcal
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 2 ribs celery washed and chopped
  • 6 cups chicken broth
  • 15 oz dark kidney beans 1 can, rinsed and drained
  • 15 oz garbanzo beans 1 can, rinsed and drained
  • 15 oz tomato sauce 1 can
  • 14.5 oz diced tomatoes 1 can
  • 2 cups shredded cabbage
  • 1 tablespoon basil
  • 1 teaspoon oregano or marjoram
  • salt and pepper to taste
  • 1 cup short cut pasta such as shells

Instructions

  • In a large pot, sauté onions, carrots, and celery in butter and oil over medium heat for 7-10 minutes.
    sauteed vegetables in big pot
  • Stir in water, chicken broth, beans, tomato sauce, diced tomatoes, seasonings, and cabbage.
    cabbage and spices in minestrone
  • Bring to boil, then reduce heat and simmer for at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately.
    adding pasta to soup
  • Serve with parmesan cheese and good quality crusty bread.
    ladling minestrone soup out of pot

Nutrition

Calories: 242kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 949mg | Potassium: 888mg | Fiber: 11g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg

The post Minestrone Soup appeared first on Lauren’s Latest.

Originally posted at Laurens Latest