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If different chefs shout over each other that he has made “the real” version and there are arguments about the recipe, then you have a winner. Like this Primavera pasta recipe. While true Italian cuisine naturally includes recipes that were actually invented, discovered, and made in Italy, there are certainly a few American toppers. classic pesto pasta primavera sauce
At the beginning of the 19th century, a large group of Italians emigrated to America and this emigration lasted until the early 70s. And during this period a real classic pasta Primavera was born. In this recipe I give my own twist to this one-pot dish. Not at all complicated and full of flavour, so success is guaranteed with this Primavera pasta recipe!
Do you also love pasta like this pasta Primavera?
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If you choose really good products, the taste is especially good. That certainly applies to this recipe for pasta with paprika sauce and cottage cheese. A slightly thicker spaghetti is especially tasty in this recipe, because it has more bite and absorbs the sauce better.
This spaghetti also has a lot of starch, which makes the sauce thicker and creamier. You can of course also use a different type of pasta, but make sure that you do not cook the pasta for too long, otherwise it will become too soft.
There is nothing better than watching the cheese melt in the pan before your very eyes!
The pan and bowl in this recipe were a gift from Le Creuset. If you have to buy them yourself, I know that this is certainly an investment, but the pans last an immeasurable long. And now they are also available in very nice colors! A real classic pasta Primavera
And so you have a delicious pan on the table in no time. I garnished the pasta with some fresh parsley and some extra Parmesan cheese because yes… you can never have enough of that, right? Delicious bites!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
A real classic pasta Primavera
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Ingredients:
- 250 gram spaghetti
- 1 stump broccoli
- half zucchini
- 10 champignons
- 3 toes Garlic
- 3 spring onions
- half bush green asparagus
- 100 ml cooking cream - 35% fat
- 100 gr finely grated Parmesan cheese
- 1 ltr vegetable stock - (may be from a block)
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We'll start with the vegetables. Chop or cut into small pieces/cubes. We only use one pan in this recipe. this means we don't have to do a lot of washing up and it's ready quickly!
- Put a liter of water in the pan and bring to the boil, add the stock cube and keep stirring until it is completely dissolved. Lower the fire. Then add all the chopped vegetables. Break the spaghetti in the middle and place it on top of the vegetables.
- I also sprinkled some chili flakes and a tablespoon of Persillade spice mix on top. Bring to a boil and cook for 7 minutes. While it's boiling, stir the pan so that the strings don't stick together.
- When the 7 minutes are up, add the cream and Parmesan cheese and keep stirring until the cheese has completely melted. This will make the sauce thicker.
- Let it cool down for a while and then serve it in bowls.
Want to make even more tasty pastas such as the classic pasta Primavera? You can try this one:
Another classic cacio e pepe you must taste!
Or this delicious pasta with mussels.
But also this one pasta orzo with honey chicken is delicious.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
classic pesto pasta primavera sauce
Made tonight, very tasty. Next time try to thicken the sauce a bit, but delicious.
A divine pasta!
Sounds delicious but what can I use instead of broccoli? My husband hates broccoli
Hi Sterre, you could just omit the broccoli and add more zucchini and mushrooms. Gr Francine