I should start by telling you that this recipe isn’t what I’d call “healthy.”
As you prep the ingredients, you’ll think that it is. The cutting board deceives you. The final dish is chock full of beautiful veggies! But there are a number of fabulous decadences involved that take this Pasta Primavera to the other side.
You should definitely make it.
“Primavera” means spring, but I make this recipe all year round. Any vegetables will do– whatever you have, whatever is in season- as long as there are a lot of them. This time, I chopped up broccoli, red bell pepper, snap peas, and zucchinis from our garden. I also prepped lots of garlic and some cherry tomatoes.
Remember: don’t believe the cutting board.
While the pasta was boiling, I started with the gorgeous veggies. Decadence #1: a couple of tablespoons of butter, right into the pan.
I sautéed the broccoli, peas, peppers, and zucchinis in butter for a couple of minutes before adding seasoning- a decent amount of garlic salt and a generous pinch of crushed red pepper. When the veggies had softened just slightly, I added the garlic and gave it another minute or two.
Meanwhile, I whisked an egg yolk into a cup of heavy cream (decadences #2 and #3). It was poured right into the veggies, which were still this side of tender. It’s important not to overcook the veggies!
The veggies simmered gently in the sauce for just a few minutes, and then decadence #4 entered the picture: LOTS of parmesan cheese. It melts into the sauce and changes everything.
My cherry tomatoes were still standing by, and I chopped up fresh herbs from the garden: basil and Italian parsley. I tossed half of the herbs in with the veggies, along with more butter (and there’s #5).
I’m getting hungry! I drained the pasta and put it right back into the pot. Next, I poured the creamy veggie mixture over the pasta. It’s time for those lovely cherry tomatoes to join the party, along with more cheese and more herbs. I mixed the whole shebang together over very low heat to be sure the flavors blended properly.
And then it’s time to eat.
When I serve the pasta, I top it with a sprinkling of herbs and – you guessed it– more cheese. Each bite is creamy and flavorful, and all of those veggies still have a slight crunch to them.
Healthy or not, this Pasta Primavera is scrumptious. To have seconds would be…decadent.
Go ahead. (Just have a salad tomorrow.)
Decadent Pasta Primavera
- 4 tablespoons butter
- 2+ cups of chopped veggies (the more, the better)
- 2 garlic cloves, chopped
- 2/3 cup chopped cherry tomatoes
- 1 cup heavy cream
- 1 egg yolk
- 2 cups shredded Parmesan cheese
- ¼ cup chopped Italian parsley
- ¼ cup chopped basil
- Garlic salt, crushed red pepper to taste
- 1 lb pasta of your choice
Cook pasta according to directions. Meanwhile, heat 2 tablespoons of butter over medium high heat. Add the chopped veggies and sauté for a few minutes before adding the chopped garlic. Add a few shakes of garlic salt and a pinch of crushed red pepper. Whisk together the cream and the egg yolk and pour it into the veggies. Allow to simmer for a few minutes, then add one cup of Parmesan cheese. Stir in most of the herbs and the other two tablespoons of butter. Allow to simmer while you drain the pasta, returning the cooked pasta to its pot. Add ½ cup of Parmesan cheese, the cherry tomatoes, and more herbs (save some herbs for garnishing). Stir well and adjust seasonings as needed. Serve topped with more cheese and herbs and remember to add a mile to your run the next day. YUM!
I love a good pasta primavera but I’ve never seen an egg in any of the recipes before… that’s an interesting touch. We’ll have to give this a try when we get all of our dishes and pans unpacked!
The egg yolk just adds a richness to the sauce. Good luck unpacking!!
I mean, it DOES have loads of fresh, locally-sourced organic veggies in it. My verdict is “Healthy!” 🙂
You are SO RIGHT.