Pasta primavera is delicious and flexible. Perfect for when you have a variety of vegetables on hand. The versatile sauce tastes great with every vegetable.
My favorite part of gardening is that I have tons of fresh produce ready to eat, and I grew it myself. Which is still so cool to me. My least favorite part about gardening is that all my vegetables ripen at the same time and since I’m afraid of canning I have to figure out how to eat them before they go bad.
A somewhat similar but less cool conundrum is when I buy a ton of produce with big plans for cooking, but then I’m feeling like it’s more of a frozen pizza night than a cooking night for three nights in a row. As a result, I’m left with tomatoes, zucchini, broccoli, bell peppers, and squash that all look like they’re about to take a turn for the worse.
The solution is a delicious pasta that’s incredibly easy so that night number four doesn’t also turn into frozen pizza night. Just roast up whatever vegetables you have on hand and serve them with this amazingly simple sauce.
Techniques for perfect Pasta Primavera
- Try new things! This lemon sauce tastes amazing with almost every vegetable, so mix it up. Let me know what you did in the comments.
- Sauce the pasta off the heat. The sauce is thin and would be quickly absorbed by the pasta if you sauce it in the pan. After straining the pasta, use a separate bowl to mix the pasta and sauce.
- 1 recipe Oven-Dried Tomatoes or 1 cup of roasted vegetables
- 1 recipe Roasted Garlic, garlic removed from the head
- 8 ounces thin spaghetti
- 1 clove raw garlic
- 1 tablespoon balsamic vinegar
- 1 lemon, zest lemon and squeeze juice (about 2 tablespoons lemon juice)
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 tablespoon thyme leaves
- 3 ounces Parmigiano Reggiano, grated, plus more for garnish
- 1 cup basil leaves
- 4 ounces of burrata
- Coarse salt
- Freshly ground pepper
- Prepare the Oven-Dried Tomatoes and Roasted Garlic according to their recipes.
- Pasta: Cook 8 ounces of thin spaghetti according to the package instructions. Reserve 1 cup of pasta water, this may be needed to thin the sauce. Drain pasta and set aside.
- Lemon Sauce: Blend together 1 clove raw garlic, balsamic vinegar, lemon juice, and extra virgin olive oil, until emulsified.
- Sauce the Pasta: In a large bowl (not in the pan), toss together veggies, cooked pasta, sauce, and thyme. Season to taste with salt and pepper.
- To serve: Arrange the pasta on a plate. Top with basil leaves and burrata, then sprinkle with Parmigiano Reggiano and lemon zest.
Amount Per Serving: Calories: 842Total Fat: 43gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 81mgSodium: 1536mgCarbohydrates: 83gFiber: 7gSugar: 21gProtein: 35g
Nutrition information isn’t always accurate.