Sharon BrownWhen you’re planning a summer gathering, a delicious pasta primavera can add that extra flair to your table. This dish is colorful, vibrant, and bursting with flavors thanks to the fresh veggies and aromatic herbs.
It pairs wonderfully with grilled chicken or fish and is excellent on its own. Prepare for a delightful culinary journey as we explore the rich tapestry of flavors in this pasta primavera recipe inspired by the iconic Barefoot Contessa.
Why Pasta Primavera is Perfect for You
Pasta primavera is one of those recipes that feels special yet is surprisingly easy to whip up. As a food enthusiast and registered dietitian, I appreciate how well it balances nutrition with flavor. It’s the kind of meal that everyone can enjoy, whether they are health-conscious or just looking for a tasty dinner option.
Each forkful delivers a medley of colorful vegetables, and the best part? You can make it ahead of time. Just imagine, you’ve got a delicious dish ready to serve, while you’re simultaneously enjoying the company of your friends and family.
This recipe shines with its variety of ingredients, allowing you to play with seasonal produce. Think of it as a canvas where you can freely express your culinary creativity. In my experience, using fresh ingredients makes a noticeable difference in taste. From grab-and-go lunches to dinner parties, this dish will stand out.
The Ingredients tell the Story
As I gathered ingredients for this pasta primavera, I felt a sense of adventure. Here’s the lineup for the recipe:
- Extra virgin olive oil, for roasting and dressing
- 12 ounces of short pasta, such as farfalle or penne
- 2 zucchini, sliced into half-moon shapes
- 2 yellow squash, cut into half-moons
- 2 to 3 carrots, peeled and sliced into short matchsticks
- 1 red bell pepper, thinly sliced into strips
- 1 yellow or orange bell pepper, cut into slender strips
- 1 red onion, sliced into half-rounds
- 8 ounces of grape tomatoes, halved
- 3 large garlic cloves, finely minced
- 1 tablespoon dried oregano, plus extra for a garnish
- 1 1/2 teaspoons fresh thyme leaves, plus additional sprigs for garnish
- 1/2 teaspoon smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large lemon, both zest and juice
- 1/2 cup grated Parmesan cheese, plus more for garnishing
- 1/4 cup toasted pine nuts
- Fresh basil leaves, torn for garnish
Let’s Make Pasta Primavera!
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Add 12 ounces of your favorite short pasta. I usually opt for penne because it holds onto the sauce beautifully. Cook for about 10-12 minutes until it’s al dente. Once done, drain the pasta but reserve about a cup of the pasta water. Set this aside; it will help with the sauce later.
Step 2: Roast the Vegetables
While the pasta cooks, preheat your oven to 425°F (220°C). In a large mixing bowl, toss together the zucchini, yellow squash, carrots, red bell pepper, yellow or orange bell pepper, and red onion with a generous drizzle of olive oil.
Season with salt, pepper, dried oregano, and smoked paprika. Spread the veggies on a baking sheet in a single layer. Roast them for about 20 minutes until they’re tender and slightly caramelized. This roasting step adds incredible depth of flavor.
Step 3: Mince and Sauté the Garlic
As those colorful veggies roast, take a moment to prepare the garlic. In a skillet, heat a couple of tablespoons of olive oil over medium heat. Add the three minced garlic cloves, stirring until fragrant—about 30 seconds, max. You don’t want burnt garlic!
Step 4: Combine It All
Once the vegetables are roasted and the garlic is aromatic, combine them in a large mixing bowl. Add the cooked pasta, zest and juice of the lemon, the grated Parmesan cheese, and fresh thyme. If the mixture looks a bit dry, pour in some of the reserved pasta water until you achieve the desired creaminess. Toss everything well to combine.
Step 5: The Finishing Touches
Finally, fold in the halved grape tomatoes and toasted pine nuts. The tomatoes should be mixed in just before serving, as they remain juicy and fresh. If you’re feeling fancy, garnish with more Parmesan cheese and freshly torn basil leaves.
Recipe Notes
- Extra Virgin Olive Oil: The quality matters. Opt for a brand you trust as it can elevate simple dishes.
- Pasta Choice: I often use whole grain or gluten-free varieties depending on what’s available. They each bring a unique flavor and texture.
- Zucchini & Squash: These guys cook down nicely, offering a sweet flavor profile alongside the other veggies.
- Carrots: Slicing them into matchsticks makes them not just pretty, but they also cook evenly.
- Bell Peppers: Combining colors adds to the beauty, so pick what you like.
- Grape Tomatoes: They provide bursts of sweetness. Halving them leaves room for flavor to pool in the dish.
- Cheese: Use freshly grated Parmesan for the best taste. Pre-grated cheese often contains anti-caking agents that can affect texture.
Recipe Variations
There’s room to adapt this recipe based on your preferences. Want to add protein? Toss in grilled chicken or shrimp for heartiness. Prefer a vegan approach? Swap out cheese for nutritional yeast, which offers a lovely umami flavor. Feeling adventurous with flavors? Consider adding olives or capers. If you love spice, a pinch of red pepper flakes would work wonders.
Pasta Primavera Recipe Barefoot Contessa
Equipment
- Large pot
- Large mixing bowl
Ingredients
- Extra virgin olive oil for roasting and dressing
- 12 ounces of short pasta such as farfalle or penne
- 2 zucchini sliced into half-moon shapes
- 2 yellow squash cut into half-moons
- 2 to 3 carrots peeled and sliced into short matchsticks
- 1 red bell pepper thinly sliced into strips
- 1 yellow or orange bell pepper cut into slender strips
- 1 red onion sliced into half-rounds
- 8 ounces of grape tomatoes halved
- 3 large garlic cloves finely minced
- 1 tablespoon dried oregano plus extra for a garnish
- 1 1/2 teaspoons fresh thyme leaves plus additional sprigs for garnish
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 large lemon both zest and juice
- 1/2 cup grated Parmesan cheese plus more for garnishing
- 1/4 cup toasted pine nuts
- Fresh basil leaves torn for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Add 12 ounces of your favorite short pasta. I usually opt for penne because it holds onto the sauce beautifully. Cook for about 10-12 minutes until it’s al dente. Once done, drain the pasta but reserve about a cup of the pasta water. Set this aside; it will help with the sauce later.
- While the pasta cooks, preheat your oven to 425°F (220°C). In a large mixing bowl, toss together the zucchini, yellow squash, carrots, red bell pepper, yellow or orange bell pepper, and red onion with a generous drizzle of olive oil.
- Season with salt, pepper, dried oregano, and smoked paprika. Spread the veggies on a baking sheet in a single layer. Roast them for about 20 minutes until they’re tender and slightly caramelized. This roasting step adds incredible depth of flavor.
- As those colorful veggies roast, take a moment to prepare the garlic. In a skillet, heat a couple of tablespoons of olive oil over medium heat. Add the three minced garlic cloves, stirring until fragrant—about 30 seconds, max. You don’t want burnt garlic!
- Once the vegetables are roasted and the garlic is aromatic, combine them in a large mixing bowl. Add the cooked pasta, zest and juice of the lemon, the grated Parmesan cheese, and fresh thyme. If the mixture looks a bit dry, pour in some of the reserved pasta water until you achieve the desired creaminess. Toss everything well to combine.
- Finally, fold in the halved grape tomatoes and toasted pine nuts. The tomatoes should be mixed in just before serving, as they remain juicy and fresh. If you’re feeling fancy, garnish with more Parmesan cheese and freshly torn basil leaves.
Notes
- Extra Virgin Olive Oil: The quality matters. Opt for a brand you trust as it can elevate simple dishes.
- Pasta Choice: I often use whole grain or gluten-free varieties depending on what’s available. They each bring a unique flavor and texture.
- Zucchini & Squash: These guys cook down nicely, offering a sweet flavor profile alongside the other veggies.
- Carrots: Slicing them into matchsticks makes them not just pretty, but they also cook evenly.
- Bell Peppers: Combining colors adds to the beauty, so pick what you like.
- Grape Tomatoes: They provide bursts of sweetness. Halving them leaves room for flavor to pool in the dish.
- Cheese: Use freshly grated Parmesan for the best taste. Pre-grated cheese often contains anti-caking agents that can affect texture.
Nutrition
Frequently Asked Questions
Conclusion
Pasta primavera is not just a meal; it’s an experience filled with color and flavor. As you make this recipe, remember that the beauty lies in the fresh ingredients and the joy of sharing a meal with loved ones. It’s a dish that will light up any table and spark conversations over its deliciousness.
Whether you follow the recipe to the letter or throw in a few of your own twists, this pasta primavera is bound to be a hit. So, gather your ingredients, roll up your sleeves, and begin your pasta primavera adventure. Enjoy every colorful bite!
