Chef John's Pasta Primavera

Chef John's Pasta Primavera

45
Chef John 21690

"Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day."

Ingredients

45 m servings 589 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
  2. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
  3. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  4. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
  5. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
  6. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
  7. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

45
  1. 70 Ratings

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This recipe is FANTASTIC for so many reasons. I've been making this for about 3 years in every season because I can, because it's so healthy, and because my family and friends all love it. I a...

What's not to love about a pasta dish packed with healthy vegetables? I felt great serving this to my family.

We have been snow and cold bound in the Northeast this winter. Yesterday was the first warm day of the winter. We spend the entire day outside and then came home and made this AMAZING pasta di...

This recipe lends itself well to modifications. I reduced the olive oil to 1\3 cup to cut calories. I found it was lacking in salt, so you may wish to add some extra. I didn't have jalapenos, s...

What a surprise! Delicious! I admit I was hesitant looking at all these green vegetables chopped up thinking there was no way my family was going to like this. My husband was skeptical, too. Als...

I wasn't a huge fan of this recipe. I wish there would have been more sauce to the dish. Also, I thought there was way too much greens. Maybe more colors to the dish.

I just made this recipe the other night and it was so delicious!! My teenagers even ate it!! Perfect dinner for a cold evening. What's even better, it's full of healthy vegetables so I didn't...

I give it a 4 only because I make a few alterations, so cannot comment on the original recipe. Changes: I use my homemade pesto instead of the garlic-olive oil-basil ingredients; the pesto provi...

Made this last night. It was delicious! Husband kept going back for seconds.