The best pasta primavera recipe
This balsamic asparagus pasta primavera recipe is full of flavor. It is sure to be a favorite whenever asparagus is in season! The combination of sweet peppers, pungent garlic, tangy balsamic and olives and earthy asparagus and peas is amazing. This dish has a flavor profile and presentation worthy of a special occasion but is simple enough to make any day of the week.
What is Pasta Primavera?
Pasta primavera is a term which describes a dish that is full of pasta and vegetables. The translation is Spring pasta which makes it worthy of my favorite Springtime vegetable: asparagus. Pasta primavera can contain any veggies you like and since the sauce itself is not soupy in nature, it even works well with all the bitter cruciferous veggies like broccoli, cauliflower and Brussels sprouts. Normally in a truly saucy or stock laden pasta dish I avoid those because they can overpower a sauce quickly with their flavor. In my balsamic asparagus pasta primavera, I sauté the asparagus and peppers in oil and then deglaze with balsamic vinegar. This caramelizes and makes the flavors pop.
Ingredients for balsamic asparagus pasta primavera
The ingredients list for this vegan pasta dish is flexible. If asparagus is not in season, broccoli or zucchini are both great substitutes. Although this dish looks like a million bucks, it is actually very cheap to make. Many of the items are pantry ingredients that most of us often have on hand. I chose orecchiette pasta because I love how the sauce clings to the ridges but a great substitute is ziti or rigatoni.
- garlic
- onion
- asparagus
- frozen peas
- cherry tomatoes
- kalamata olives
- baby bells
- tomato paste
- olive oil
- balsamic vinegar
- salt and black pepper
- pasta
How to make balsamic pasta primavera
This pasta recipe is extremely easy and quick to make. That is why I love it for a weeknight dinner or a nice lunch.
- Cook pasta according to instructions on box, save ¼ cup pasta water to add to sauce at the end.
- Over medium heat in a deep sauté pan or skillet heat olive oil and then sauté garlic and onions until onions are browning and caramelizing about 5-7 mins.
- Add asparagus and baby bells, salt lightly and cook 3 mins stirring occasionally.
- Deglaze pan with balsamic vinegar and cook 2 mins.
- Add tomato paste and tomatoes and mix well then olives and peas.
- Add ¼ cup of the pasta water plus drained pasta to pot and mix well until all pasta is coated and super saucy then taste for salt and adjust to your taste.
- Garnish with black and crushed red pepper.
Tips for making the best pasta dishes
- When cooking the "sauce" it is important to start with hot oil to properly sear and brown the onions and garlic.
- Always taste as you go and adjust the seasonings. If you like it tangier, add more vinegar. Saltier or spicier? Add more salt and crushed pepper.
- When substituting ingredients, always keep in mind the hardiness of the vegetables. Vegetables that take longer to cook must be cut in smaller pieces and those that cook quickly cut larger. This is the best way to cook in one skillet.
Other crave worthy pasta recipes
Balsamic Asparagus Pasta Primavera
Ingredients
- 4 cloves garlic chopped
- 1 onion chopped
- 1 bunch asparagus ends trimmed, cut in thirds
- ¼ cup frozen peas
- 6 cherry tomatoes halved
- 6 kalamata olives pitted, diced in rings
- 4 baby bells deseeded and chopped
- 3 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and black pepper
- 16 oz pasta
Instructions
- Cook pasta according to instructions on box, save some pasta water to add to sauce.
- Over medium heat in a deep sauté pan or skillet heat olive oil and then sauté garlic and onions until onions are browning and caramelizing about 5-7 mins.
- Add asparagus and baby bells, salt lightly and cook 3 mins stirring occasionally.
- Deglaze pan with balsamic vinegar and cook 2 mins.
- Add tomato paste and tomatoes and mix well then olives and peas.
- Add ¼ cup of the pasta water plus drained pasta to pot and mix well until all pasta is coated and super saucy then taste for salt and adjust to your taste.
- Garnish with black and crushed red pepper.