Vegetable Primavera Pasta
This Vegetable Primavera Pasta is a light and delicious dish with a fragrant garlic and herb flavor. It’s a great way to get all the flavors of summer in a bowl! The combination of herbs and Parmesan give the pasta a unique, earthy tone. The soft, tender vegetables make this dish a perfect summer treat. The creamy texture of the vegetables and the crunch of the Parmesan cheese creates a unique combination of textures. Enjoy this Vegetable Primavera Pasta dish with a glass of Sauvignon Blanc for a perfect symphony of flavors!
Vegetable Primavera Pasta!
– 2 cups of- rotini pasta
– 2 tablespoons of- olive oil
– 2 cloves of- garlic (minced)
– 2 cups of- freshly sliced vegetables (Your choice)
– 1/2 teaspoon- of oregano
– 1/2 teaspoon- of basil
– 1/4 cup Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons of butter
1. Start by boiling the pasta in a pot of salted water until it is al dente. Drain and set aside.
2. Heat olive oil in a medium-sized skillet over medium-high heat.
3. Add garlic and stir until fragrant.
4. Add the sliced vegetables, oregano and basil and stir until everything is evenly coated with oil.
5. Let the vegetables sauté for 5-7 minutes or until they are tender.
6. Add the cooked rotini pasta, butter, Parmesan cheese, salt and pepper to the skillet and stir until everything is evenly combined.
7. Serve the Vegetable Primavera Pasta and enjoy!
688 calories, 15 g fat, 10 g saturated fat, 710 mg sodium, 105 g carbohydrates, 5.2 g sugar, 4.2 g dietary fiber and 18.3 g protein
This Vegetable Primavera Pasta pairs best with a light, crisp and vivacious white wine such as a Sauvignon Blanc.
History of Vegetable Primavera Pasta
Vegetable Primavera Pasta was first developed in 1970s New York City. It was created at Le Cirque, one of the hottest restaurants in the city at the time. Executive chef of Le Cirque, Sirio Maccioni, created the dish as he desired to create a light, seasonal, and colorful combination of pasta. The dish became a classic in Le Cirque and other restaurants in the area.
Where It Is Popular
Vegetable Primavera Pasta is popular all around the world, especially in the US. It is a dish that seems to be everywhere nowadays, from deli counters to high-end Italian restaurants. Even though it originated in the US, it can now be found in many Italian restaurants around the world.
Vegetable Primavera Pasta is full of vegetables, so it is easy to substitute these ingredients to accommodate whatever is in season or whatever type you prefer. The main vegetables in the dish consist of onions, red peppers, zucchini, broccoli, mushrooms, carrots, and mushrooms. Other vegetables that can be used are spinach, tomatoes, cauliflower, asparagus, eggplant, artichoke, or squash.
Some interesting facts about Vegetable Primavera Pasta are that the dish is gluten-free, vegan-friendly, and can also be made with whole-grain or gluten-free pastas. If cooked properly, it can make a healthy, balanced meal. The vegetable combination that goes into the dish is versatile, and any combination can work. Additionally, the dish can be served either hot or cold, depending on one’s preference.
Vegetable Primavera Pasta is a versatile dish that is truly a classic. It originated in the US but can now be found in various Italian restaurants around the world. The vegetables that can be used in the dish are also quite versatile, and substitutions are quite common. Overall, Vegetable Primavera Pasta is a light, healthy, and flavorful dish that is sure to please!