Spring is bursting out all over! And Summer is practically here! This is the perfect time to make one of our all-time favorite pasta dishes – Pasta Primavera! Exploding with garden-fresh flavors, from mushrooms, to sweets peas, to broccoli, to zucchini. Make it really special, and make a batch of homemade marina sauce.
If you don’t have the time to do that, then just open a can 28 oz can of crushed tomatoes, add that to some olive oil and garlic that’s been simmering for about 2 minutes, add a little dried oregano, a pinch of salt, let it simmer for about 20 minutes, and you’re good to go! (But really, make the homemade marinara…it brings this dish to incredible heights). This is a dish inspired from one of our favorite Italian-American restaurants in NYC: Carmines. Make it completely vegetarian and use veggie stock, instead of chicken stock, and omit the pancetta! Or, just go for it!! Enjoy!
- 1/4 cup olive oil
- 1/2 onion thinly sliced
- 4 garlic cloves peeled and minced (about 2 tablespoons)
- 1 1/2 cups sliced white button mushrooms about 8 ounces
- 1 cup zucchini diced (about 1 whole zucchini)
- 2 tbsp pancetta diced
- 6 fresh basil leaves sliced and roughly chopped
- 2 tbsp flat-leaf parsley chopped
- 2 cups fresh marinara*
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 cup grated Romano cheese
- 1/2 cup frozen and thawed sweet green peas
- Kosher salt and freshly ground pepper
- 1/4 head broccoli or two broccoli crowns, cut into 2-inch spears with florets
- 12 oz dried penne
- *Simple marinara: Heat 2 tablespoon olive oil add 2 minced garlic cloves, then 1 28oz can of crushed tomaotes and 1 tablespoon of dried oregano and a pinch of salt, simmer for 15 minutes.
- In a large saute pan, heat the olive oil over medium-high heat.
- When the oil is hot, add the onions and garlic and cook them, stirring, for about 2 to 3 minutes, or until the onions start to turn slightly golden brown.
- Add the mushrooms, zucchini, pancetta, basil, and parsley.
- Raise the heat to high and cook the mixture for 4 minutes, until the vegetables start to soften.
- Add the marinara sauce, chicken stock, and heavy cream.
- Bring the sauce to a boil over medium-high heat and boil it for 3 to 4 minutes, or until it starts to thicken.
- Stir in 1/2 cup of the cheese and the peas.
- Season with salt (about 1/2 teaspoon) and pepper (about 1/4 teaspoon).
- Meanwhile, in a large pot of boiling salted water, cook the broccoli for 3 minutes.
- Lift the broccoli from the water with a slotted spoon and add it to the sauce.
- Reserve the water in the pot to cook the pasta.
- Let the sauce sit, off the heat, for 15 minutes.
- Bring the water to a boil, add the pasta, and cook for 9 minutes, or until al dente.
- Drain the pasta well and transfer it to a shallow bowl or platter.
- Bring the sauce to a simmer.
- Immediately ladle it over the pasta and serve it with the remaining 1/2 cup of grated cheese on the side.