Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

spring pasta primavera

(2 ratings)
danalex2 avatar
Blue Ribbon Recipe by
Judy Wisniewski
@danalex2
Pennsauken, NJ

Happy spring! After all the ham, kielbasa, and candy from Easter, I needed a light meal. Asparagus is in season and one of my favorites. I got a bunch and made this light meal.

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 15 Min
method Pan Fry

Ingredients For spring pasta primavera

  • 1 lb
    angel hair pasta
  • 1 Tbsp
    olive oil, extra virgin
  • 1 c
    carrots
  • 1 bunch
    asparagus
  • 1 c
    marinated mushrooms
  • 1 bunch
    fresh baby spinach
  • 1/2 md
    red onion
  • 1/2 tsp
    ginger
  • 2 clove
    garlic
  • 1 can
    diced tomato (14.5 oz)
  • 1 tsp
    seasoned salt
  • 3 Tbsp
    butter
  • 3 Tbsp
    all-purpose flour
  • 1 1/2 c
    chicken or vegetable broth
  • 1/2 c
    white wine
  • 1/2 c
    Parmesan cheese

How To Make spring pasta primavera

  • Boil the pasta.
    1
    Cook the pasta. While the pasta is cooking, begin to thinly slice the carrots. Break off the tough part of the asparagus and cut the asparagus in half. Cut the mushrooms in half. Dice the onion. Grate the garlic.
  • Heat oil. Cook onion, carrots, and asparagus.
    2
    Heat a large pan and add the olive oil. Once hot, add the onion. Then the garlic and ginger. Once you smell the fragrance of the ginger, add the carrots and asparagus. Stir until cooked.
  • Next add the spinach, tomatoes, and mushrooms.
    3
    Next add the spinach, tomatoes, and mushrooms. Season with the seasoned salt. Cook until the spinach is wilted.
  • Strain the pasta. Reserve 1 c of pasta water.
    4
    Strain the pasta. Reserve 1 c of pasta water in case you need it. I left the pasta in the strainer and used the pasta pot for the next step.
  • Butter, flour, wine, chicken broth, and Parmesan cheese.
    5
    Add the butter and flour to the pot making a roux. Add the wine and chicken or vegetable broth. Whisk until bubbly and a nice sauce is formed. Add the Parmesan cheese.
  • Add pasta and cooked vegetables.
    6
    Add the pasta and cooked vegetables to the sauce. Season with pepper if needed. Mix and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT