Pasta Primavera is not just a dish; its a celebration of seasonal vegetables and a testament to the health-conscious evolution of Italian-American cuisine. Originating in the 1970s, this vibrant pasta dish was born in New York City, where chefs sought to highlight the freshness of spring produce. As more people became aware of the benefits of eating a diet rich in fruits and vegetables, pasta primavera quickly gained popularity among those looking for nutritious meal options.
At Health Craft, we believe that cooking should be both healthy and enjoyable. That's why our cookware is designed to enhance your cooking experience, allowing you to create dishes like pasta primavera with ease. Our durable and innovative pots and pans are perfect for sauting a colorful medley of fresh vegetables, whether its bell peppers, zucchini, or asparagus. The superior heat distribution of Health Craft cookware ensures that your vegetables retain their nutrients and vibrant colors, making your dish not only delicious but visually appealing as well.
We encourage you to unleash your culinary creativity and experiment with different vegetables, herbs, and sauces to make pasta primavera uniquely yours. Join us in celebrating this delightful dish that embodies the spirit of wholesome eating!
LeAnn and Chef Charles Knight
PREPARATION: 30 minutes – Makes 4 servings
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, 5-quart Stockpot, 1-quart Saucepan, 1-quart stainless Mixing Bowl
INGREDIENTS:
- ¼ pound fresh mushrooms, sliced #4 blade (to slice, lay sideways in hopper)
- 4 cloves garlic, minced.
- 4 broccoli florets cut in half.
- ½ cup cauliflower sliced
- 1 small yellow or red pepper sliced.
- 2 carrots sliced.
- 1 zucchini diced.
- 8 ounces fresh linguini or pappardelle pasta
- ¼ cup hot purified or filtered water
- 2 tablespoons Chardonnay or another white wine
- ¼ teaspoon chicken bouillon
- ¼ cup milk or cream
- 1 tablespoon all-purpose flour
- ½ cup Parmesan cheese grated #1 blade
- Fresh parsley
DIRECTIONS:
In the Large Skillet sweat down mushrooms over medium heat 275ᵒf about 4-5 minutes stir occasionally. Add garlic and sauté for 2 to 3 minutes. Add broccoli, cauliflower, peppers, carrots and zucchini, cover (close vent), reduce the heat to low 175ᵒf, form the vapor seal and cook waterless 15-20 minutes.
In the 5-quart stockpot cook pasta in purified water until aldente. Drain and set aside.
In the 1-quart saucepan, combine water, wine, and bouillon; bring to a simmer over medium 275ᵒF.
In the 1-quart Mixing Bowl, combine milk and flour, mix well. Gradually add water, wine mixture, stirring constantly until sauce bubbles and thickens. Stir in half of the Parmesan cheese.
Place linguini in large serving bowl, pour sauce over pasta and toss gently. Add the vegetables and toss gently. Top with Parmesan cheese and parsley.