Pasta
Primavera
Italian-American pasta with vegetables
Spiral pasta carries broccoli, carrots, peppers and tomatoes, lightly dressed with olive oil, lemon and grated Parmigiano.
Spirals, colorful vegetables & grated cheesePasta, vegetables,
an American favorite.
Pasta primavera is a vegetable-filled pasta dish familiar from Italian-American menus. Primavera means spring, but the plate can change with the produce available. Broccoli, carrots, peppers and tomatoes bring different colors and textures, while grated cheese adds a savory finish.
The dish is associated with New York restaurant cooking rather than a single Italian region. Some versions use cream; this home preparation uses olive oil, lemon and a little pasta water. Short spirals catch the small vegetable pieces, which should remain distinct and tender rather than disappear into the sauce.
Explore by food: Pasta · Vegetables & cheese
Let’s make pasta primavera.
This vegetable-led home version uses olive oil and lemon, with no cream.
Four first-course portions; uses dried fusilli.
The vegetables cook while the pasta water heats; 10 minutes of the cumulative cooking time overlap.
What you’ll need
- 320 gdried fusilli
- 200 gbroccoli, cut into small florets
- 120 gcarrot, peeled and thinly sliced
- 150 gred bell pepper, cut into thin strips
- 200 gcherry tomatoes, halved
- 2 clovesgarlic, finely chopped
- 45 mlextra-virgin olive oil
- 1 tbspfresh lemon juice
- 50 gParmigiano-Reggiano, finely grated
- 3 lwater, for cooking the pasta
- 2 tspfine salt, for the pasta water
- to tastefine salt and black pepper, for the vegetables
Keep the vegetables in small, evenly sized pieces so they finish cooking with the pasta. Add the cheese after taking the pan off the heat.
How to make it
- 01
Start the water and vegetables
Put the 3 l water on to boil. Meanwhile, heat the oil in a wide skillet over medium heat. Add the carrot and pepper and cook for 8 minutes, stirring, until starting to soften.
- 02
Add the tomatoes
Add garlic and tomatoes to the skillet and cook for 3 minutes, until the tomatoes soften but still hold their shape. Season with salt and pepper, then turn off the heat.
- 03
Cook the pasta and broccoli
Salt the boiling water and add the fusilli. Follow its packet timing, adding the broccoli for the final 3 minutes. The pasta should be al dente and the broccoli tender. Reserve 250 ml cooking water, then drain.
- 04
Toss and serve
Add pasta and broccoli to the vegetables. Toss over low heat with 60 ml reserved water for 1 minute. Remove from the heat, add the lemon juice and half the cheese, and loosen with more water as needed. Serve with the remaining cheese.
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