Important for Pasta Primavera
Fry the vegetables only briefly and thicken the sauce with pasta water so that the Primavera is juicy instead of heavy.
Spring Recipe
Pasta Primavera
Cook the pasta until al dente and add the asparagus, zucchini and peas, lemon, parmesan and a little water. Fry the vegetables only briefly and thicken the sauce with water to make the Primavera juicy instead of heavy. Broccoli or sugar snap peas will suit depending on the season, pecorino replaces parmesan.
Total time
30 min
Calories
570 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make Pasta Primavera
Fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy. Cook the pasta al dente and add separately fried asparagus, zucchini and peas, lemon, Parmesan cheese and a little pasta water. Broccoli or sugar snap peas will match depending on the season, pecorino replaces parmesan.
Quick Dinners
Spring Recipes
Vegetarian Dinners
Lunch
Recipe
Pasta Primavera
Cook the pasta until al dente, combine it with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water, fry the vegetables only briefly and thicken the sauce with pasta water to make the Primavera juicy instead of heavy.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Green asparagus: cut into pieces. Courgettes: dice. Organic lemon: grate the peel and squeeze out the juice. Parmesan: grate.
-
2
Prepare
Pasta is cooked al dente and mixed with separately fried asparagus, zucchini and peas, lemon, parmesan and a little pasta water.
-
3
Check for doneness
Fry the vegetables only briefly and thicken the sauce with pasta water so that the Primavera is juicy instead of heavy.
-
4
Serve
Toss the pasta and vegetables with enough cooking water to make a light sauce. Add the Parmesan, lemon grate and basil and serve the Primavera without further cooking time.
Kitchen know-how
Tips for Pasta Primavera
Variations
How to adapt this recipe
Broccoli or sugar snap peas match depending on the season, pecorino replaces parmesan.
Nutrition per serving
570kcal
80.0 gCarbohydrates
19.0 gProtein
19.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pasta Primavera
Weigh the pasta, prepare the green asparagus and keep the peas separate, then start the main cooking process for Pasta Primavera.
Fry the vegetables only briefly and thicken the sauce with pasta water so that the Primavera is juicy instead of heavy.
Cool the Primavera pasta quickly. If you heat it again, please note: fry the vegetables only briefly and bind the sauce with pasta water so that the Primavera is juicy instead of heavy. Heat the leftovers only once completely.
Broccoli or sugar snap peas match depending on the season, pecorino replaces parmesan.
Keep cooking