Food Network Pasta Primavera is an easy weeknight dinner made with fusilli, snap peas, cherry tomatoes, carrots and goat cheese, ready in just 30 minutes. That makes it a quick vegetarian pick for summer potlucks or busy evenings, since the vegetables cook right in the pasta water.
The key step is adding the vegetables to the boiling pasta water during the last two minutes, because that single pot does double duty. Pulling them out too early leaves them raw, while adding them too soon turns everything soft and mushy.
Most primavera recipes saute each vegetable separately, but this version simplifies the work by blanching everything with the pasta in one pot. A quick skillet sauce of garlic, cherry tomatoes and red pepper flakes ties the dish together without heavy cream.
Food Network Pasta Primavera
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes645
kcalA springtime pasta that cooks snap peas, carrots and bell pepper right in the pasta water. A light garlic and tomato skillet sauce brings it all together, and fresh mint, parmesan and goat cheese finish each bowl.
Ingredients
Kosher salt
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled
Directions
- Cook the pasta and vegetables:Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas, carrots and bell pepper during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain and return everything to the pot.
- Make the skillet sauce:Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the cherry tomatoes, red pepper flakes and 1 teaspoon salt. Cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water.
- Toss and serve: Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt. Divide among bowls, top with the remaining goat cheese and drizzle with olive oil.
FAQs
What vegetables can I swap in for this primavera?
The recipe calls for sugar snap peas, but you can swap in broccoli florets or use both together for more color and variety. Zucchini, asparagus tips or green beans also work well as long as you cut them to a similar size. Add firmer vegetables a minute earlier so everything finishes tender at the same time.
Why is starchy pasta water important for the sauce?
Reserving half a cup of the starchy cooking water before draining gives you a built-in sauce thickener that works better than cream. Stirring some of that water into the tomato mixture helps it cling to each piece of pasta instead of sliding off. You can always add a splash more if the dish looks dry after tossing everything together.
Can I use a different cheese instead of goat cheese?
Goat cheese adds a tangy creaminess that balances the sweetness of the carrots and bell pepper, so it is worth including. If you do not care for goat cheese, ricotta or small cubes of fresh mozzarella both melt in a similar way. Feta works too, though it brings a saltier flavor that changes the overall balance of the dish.
What pasta shapes work best for primavera?
Penne, rigatoni or farfalle all hold the chunky vegetable sauce well, since their shapes trap small pieces of tomato and garlic in every bite. Spaghetti or linguine will work in a pinch, though the vegetables tend to sink to the bottom of the bowl. Stick with a short, ridged shape for the best coat of sauce on each piece.
Can I prep this pasta primavera ahead of time?
You can prep all the vegetables the night before and store them in airtight containers in the fridge to speed things up. The actual cooking takes about fifteen minutes once the water boils, so weeknight timing stays manageable even on busy days. Leftovers keep well for two days, though the pasta softens a bit when you reheat it.
