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Pasta Primavera

This Pasta Primavera is a quick and vibrant dish that celebrates fresh spring vegetables. Tender pasta is tossed with a medley of sautéed broccoli, asparagus, mushrooms, and tomatoes, infused with garlic and a hint of red pepper flake, then finished with chicken stock and Parmesan. It's a light, flavorful, and satisfying meal perfect for any weeknight.
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Total Time 12 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2050.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1/2 cup asparagus
  • 1/2 cup mushrooms
  • 1/2 cup grape tomatoes
  • 1 clove of garlic
  • 1/4 teaspoon red pepper flake
  • 1/2 cup chicken stock
  • 1/4 cup parmesan cheese
  • 1 pound pasta

Equipment

  • 1 Large Stockpot For cooking pasta
  • 1 Large Saute Pan For cooking vegetables and sauce
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Colander For draining pasta

Method
 

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente.
  2. Before draining, reserve 1 cup of the starchy pasta water. Drain the cooked pasta and set it aside.
  3. While the pasta cooks, finely mince the garlic and prepare the vegetables: cut broccoli into florets, asparagus into 1-inch pieces, slice mushrooms, and halve the grape tomatoes.
  4. Heat the olive oil in a large sauté pan or skillet over medium-high heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant, being careful not to burn the garlic.
  5. Add the broccoli florets and asparagus to the pan, sautéing for 2-3 minutes until they are bright green and tender-crisp.
  6. Stir in the sliced mushrooms and grape tomatoes. Continue to sauté for another 3-4 minutes until the mushrooms are lightly browned and the tomatoes begin to soften.
  7. Pour in the chicken stock, bringing it to a gentle simmer. Cook for 1-2 minutes, allowing the liquid to slightly reduce and the flavors to meld.
  8. Add the cooked pasta to the sauté pan with the vegetables and sauce. Toss everything together thoroughly to coat the pasta evenly.
  9. Stir in the Parmesan cheese. If the sauce appears too dry, gradually add a tablespoon or two of the reserved pasta water until a light, cohesive sauce forms, beautifully coating the pasta.
  10. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with additional Parmesan cheese if desired.

Notes

To maintain the vibrant color and crisp-tender texture of the vegetables, consider blanching the broccoli and asparagus briefly before sautéing, then shocking in ice water. This also reduces sauté time. When sautéing, ensure the pan is hot to get a nice char on the mushrooms without steaming them. Always cook pasta to al dente, reserving at least a cup of pasta water to emulsify the sauce; its starches help bind everything beautifully. For an extra layer of flavor, finish the dish with a squeeze of fresh lemon juice and a handful of fresh basil or parsley just before serving. A high-quality Parmigiano-Reggiano makes a significant difference. Adjust red pepper flakes to personal preference for a subtle warmth or a bolder kick.