This pasta primavera is full of brightly colored vegetables and bursting with the flavor of fresh basil. Make a big bowl of it for your friends this weekend and celebrate the season!

Nothing says spring like a dish full of colorful fresh vegetables and fresh herbs. Make a large batch of this pasta primavera so that you can have leftovers for lunch.

This recipe is simple to make and deliciously satisfying. The only effort is chopping all of the vegetables. While it’s always great to cut vegetables just before serving, with a full-time job I sometimes need to find ways to make a meal easier. I simplified things by buying a bag of broccoli florets and carrots that were pre-sliced in attractive diagonal slices. Peeling and chopping the garlic and slicing the haricots verts and peppers didn’t take long.

This recipe makes a generous six servings.

Tips

• Substitute vegetables as you wish. My friend Susan made pasta primavera last weekend with completely different vegetables and it was amazing!
• Try different fresh herbs, such as sorrel, parsley, thyme, chives or summer savory

Ingredients

• 1/2 pound of green beans (preferably the small haricots verts), cut in half or thirds
• 1/2 pound of carrots sliced diagonally
• 1/2 pound of broccoli florets
• 2 small red peppers sliced into vertical strips
• 4 large cloves of garlic, crushed and chopped
• 4 tablespoons extra virgin olive oil
• 1 pound of farfalle pasta
• Kosher salt to taste
• Fresh ground pepper to taste
• Medium bunch of fresh basil leaves, washed and removed from stems (a generous handful)

Directions

Heat a large pot of water until it comes to a boil.

While the water is heating, add the olive oil, crushed garlic, carrots, green beans and broccoli to a large skillet. Cook them on high heat for a few minutes, then turn the heat down to medium. Stir the vegetables often, coating them with the oil and garlic. Cover them with a lid to steam them for about 5 minutes. Be sure to continue to stir them from time to time while they are covered.

I like the vegetables to be crunchy and brightly colored. If you want them cooked more, keep the lid on the skillet until the vegetables are cooked the way that you like them.

When the pasta water is boiling, add salt to the water, then add the pasta. Cook the pasta until it is al dente. Save about a cup of the pasta water and drain the pasta.

Add the pasta to the vegetables. Add salt and pepper and a little bit of the reserved pasta water. Stir the pasta into the vegetables. Add a little more water if you need it to keep the dish moist. Remove from heat and add everything to a serving bowl. Chop a good amount of fresh basil into the pasta dish and toss everything together. Taste and add more salt and pepper if needed. It’s ready to serve.

Serving Suggestions

Before dinner, serve your guests one of these drinks:

• Rosé-Aperol Spritz
• Negroni Cocktails

Accompany the cocktails with Sweet and Salty Walnuts.

Follow the pasta primavera with Frisée Carrot Salad with Lemon Za’atar Vinaigrette. I added mango slices to this salad recently and it was fantastic!

Finish the meal with strawberries and balsamic vinegar.

Related Posts

Here are some other recipes that you might enjoy:

• Spicy Broccoli and White Bean Pasta
• Pasta with Citrus-Scented Ricotta, Charred Pearl Tomatoes, Wilted Baby Kale and Toasted Hazelnuts
• Pasta with Green Beans and Prosciutto