Asparagus Pasta Primavera Recipe

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Here is the Springtime asparagus pasta primavera recipe you have been looking for. A rich and creamy vegetarian pasta. The perfect, light and simple dish for springtime cooking. It's one of the tastiest Italian pasta recipes I have. Mom and Dad (Joe and Dorothy Romano) said it was the best pasta recipe they have ever had. Dannica, my daughter was so excited she said it was her knew favorite pasta dish.

Asparagus is high in fibre and a good source of iron and calcium. I suggest serving with baked focaccia bread, with an extra virgin olive oil and balsamic vinegar dip accompanied by a fresh Italian tomato salad on the side.

Note: As always, I try to use the freshest and organic, non-GMO ingredients for the ultimate health and flavor experience!

Asparagus Pasta Primavera Recipe

Ingredients

  • 1 lb asparagus
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 2 medium carrots, julienne style
  • 2 small zucchini, julienne style
  • 1 red pepper, julienne style
  • 1/2 cup fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup flour (gluten free flour or organic corn starch can be used)
  • 2 cups of half and half cream
  • 1 cup vegetable broth
  • 1 tbsp fresh squeezed lemon juice
  • 2 cups of fusilli pasta noodles (you can substitute gluten free or pasta of your choice)
  • 1/2 cup fresh grated parmesan cheese
Preparation
  1. Wash asparagus and snap off the bottoms at breaking point. (I always save the ends for making quick asparagus soup)
  2. Cut stalks and tops into 4 inch pieces
  3. In a large, deep fry pan melt butter and oil over med heat
  4. Saute onion, garlic, red peppers and mushrooms for 3 min.
  5. Mix in carrots, zucchini, and asparagus.
  6. Pour in 1/2 cup vegetable broth.
  7. Add salt, pepper and chopped basil
  8. Lightly simmer with lid on for 2 minutes until carrots are just tender.
  9. In a measuring cup or bowl, whisk together cream, vegetable broth, flour and parmesan cheese until well blended with no lumps.
  10. Add in fresh squeezed lemon juice.
  11. Simmer just until thickened.
  12. Boil pasta in a large pot of salted water, cook pasta until tender but firm
  13. Drain pasta, stir in 1 tbsp butter.
  14. Gently toss noodles and sauce together or just add desired amount of sauce on top of each serving.
  15. Garnish with fresh basil and sprinkle with desired amount of cheese.

Prep time: 30 min.
Cook time: 30 min.
Serves: 6
Live Long and Mangia!

Health benefits: Asparagus is one of nature's true food heroes as a source of protein, vitamin A, vitamin C, calcium, and iron. Asparagus is also packed in the naturally occurring phytochemicals of glutathione, rutin, and folic acid. Asparagus, next to orange juice, is regarded as the second best whole foods source of folic acid. Folic acid is known to lower the risk of heart disease, colon cancer, liver disease, and spina bifida.

For more on eating healthy, I find The Health Benefits Times very informative.

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