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This is my take on a lightened-up version of pasta primavera - a spring vegetable pasta dish. Rather than using pasta, I opted for fresh carrot pasta which is simply carrots that are julienned into very thin strand-like noodles. This is the julienne peeler that I use. The vegetables are coated with a decadent, but nut- and diary-free sun-dried tomato hemp pesto and it transforms this dish into something decadent and special.

Why Rigatoni? Many of the versions of pasta primavera that are out there call for a longer noodle. I like using something shorter like Rigatoni because it is a similar size to the chopped veggies, and the whole dish is easier to eat that way. With a long noodle, the little florets of broccoli and other veggies just get lost swimming in a sea of stringy noodles.

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This really is a key ingredient. Not only does it help create a creamy sauce for the rigatoni primavera, but the sauce is less likely to break with heavy cream than with half and half. I have tried half and half and the results are not as good.

The potential variations for this creamy pasta primavera recipe are almost too many to count. Want to make roasted vegetable pasta primavera? You can roast the veggies with a tablespoon of mild flavored oil such as avocado and pop them in a 450 degree oven for about ten minutes.

Want to try another pasta shape? Rotini would be great as well as penne. If you prefer a longer noodle, then this simply becomes linguine primavera or fettuccine primavera. Though as I previously stated, I think this dish just works better with a shorter noodle.

What a wonderful dish indeed! funny that you mention Angelina not knowing about pasta primavera because I also did not know about it until I moved abroad in the 1990s. But of course in Italy we cook pasta with vegetables all the time and I am glad to read you have unearthed a Neapolitan version of it. Buonissima.

This primavera pesto pasta salad is perfect for Spring! The pesto is made with creamy cashews and peppery arugula and the salad is packed with veggies. We utilize a bevy of fresh raw veggies, roasted veggies and frozen corn to pack tons of flavor and texture into this pasta salad. The flavors are balanced by adding fresh parsley, tangy olives and sweet corn. The pesto is creamy, garlicky and peppery. It really is a feast for the palette as well as the eyes. Make it for meal prep, a Memorial Day cookout or bust it out in the Summer when the garden produce is popping. I like to make this one in early Spring when I am craving something green but still want hearty foods.

In the summer of 1999, I caravanned from Colorado to California with a college friend and her mom. We stopped (randomly) in St. George, Utah and popped into a little diner for dinner. I remember my friend's mom ordered pasta primavera. (I tend to have a really good memory for things like the outfit you were wearing when we first met in third grade, your mom's maiden name, and dinners I ate 16 years ago. Not always useful, but good for parties.)

Anyway, I remember the primavera in question came with angel hair pasta, chopped tomatoes, and some other stuff, perhaps even some grated carrots. Whenever anyone says "primavera" this is the one I think of. Go figure.

You know what primavera means in Italian? "Spring," like the season: Prima means first; vera means green. So how come folks keep trying to put decidedly red and definitely summer tomatoes in what should be a spring pasta? Zucchini, too. Just because it's cut into baby-sized matchsticks doesn't make it native to spring. Broccoli? Don't get me started. And pleeease no angel hair. I have yet to meet a bowl of angel hair that didn't turn to mush as soon as I stuck my fork in there. (But if you're out there and you have one, go ahead and send it my way!). Have I been ranting lately? Sorry about that.

Nevertheless, pasta primavera needed to be saved from any further seasonal exploitation. No more bell peppers! No more broccoli! No more angel hair! We decided to create a pasta that really celebrated spring and all the first green things that pop out of the ground: asparagus, fava beans, herbs, spring onions. There would be morels and a pasta sturdy enough to handle all that glorious green fiber.

So I am an awful cook, every recipe I follow step by step and it comes out terrible. Not this! I did everything exactly as instructions said, then cooked some chicken in a skillet and added it at the end. I wish it was creamier like a primavera at a restaurant, but its good enough. Definitely tastes like your typical primavera. I used Muellers protein noodles because theyre only made of whole grain and legumes, and have 20 g of protein per serving along with 8 grams of fiber to make it healthier. Wish I did the whole 8 ounces of mushrooms and maybe more broccoli, it just seems like a lot of noodle. But definitely not let down.

There was a reason Mom made it so often: She first ate this iconic dish at the legendary Manhattan restaurant Le Cirque back in the 1970s, and, when the New York Times printed the recipe in the early 1980s, she clipped it and pasta primavera became part of our family rotation thereafter. 2351a5e196