Steve's Pasta Primavera

Steve's Pasta Primavera

Ready in 35 minutes
16 review(s) averaging 4.1. 100% would make again

Top-ranked recipe named "Steve's Pasta Primavera"

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Simple pasta recipe. Serve with a tossed salad with Italian dressing.

"Season to taste. Be sure to have extra basil, oregano, garlic salt and freshly ground pepper ready to add as extra flavorings. Red pepper flakes would also punch this up a bit. Season to taste, and garnish with optional chopped fresh parsley and parmesan cheese."

- stevemur

Ingredients

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12 stalks Asparagus; chopped into 1-2 inch pieces
1/2 cup Chicken Stock
1/4 cup Cream
4 cups Farfalle pasta; dried
1 whole Red bell pepper; chopped
1 whole Carrot; chopped
1 medium Onion
2 tablespoon olive oil
1 tablespoon Oregano
1 teaspoon Salt
1 tablespoon Herbs de Provence; or other herb seasoning
2 cloves Garlic; crushed
1 cup Mushroom; sliced
1/4 cup Dry White wine
3 tablespoon Parmesan cheese; grated (optional)

Original recipe makes 6 Servings

Servings  
Original recipe makes 6 Servings Servings

Preparation

You've adjusted the recipe from 6 Servings (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Bring large pot of water to rolling boil. Add farfalle. Boil for about 8 minutes; remove while still firm in the middle. (Farfalle will cook further as they cool, and in sauteing step.)

Heat large pan. Add olive oil and sauté onions and garlic. Add mushrooms and sauté until brown on edges. Remove.

As usual when you saute, start with the longer-to-cook vegetables and add the quicker-cooking ones. Start with carrots and peppers, saute for a few minutes and add asparagus last.

Add pasta, chicken broth and wine and bring to a boil. Reduce for two minutes. Turn down to low, add herbs and stir in cream. Top with parmesean and serve with tossed salad.

Credits

Added on Award Medal
Verified by stevemur

photo by rebeccacrutchley rebeccacrutchley

Peppers, carrots, asparagus... all come together in this delicious one-skillet meal. photo by stevemur stevemur

Pasta Primavera. It's a delicious and filling one-skillet meal. photo by stevemur stevemur

Calories Per Serving: 531 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Reviews for Steve's Pasta Primavera

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Reviews

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One of my favorites! Tonight I added shrimp, and I use whatever vegetables are on hand (tonight we used onions, bell pepper, and mushrooms.) And fresh basil instead of dried oregano, because the summer is almost over, and we have to use it up somehow!
Brbess26 3 weeks ago
A big hit at my house. I recommend it.
ldoolan 3 months ago
Looks good! I will be putting a twist the seasonings and adding shrimp. I know it will taste great. So before I start I will be giving this recipe 5 stars. I am cooking for a household size of six.
daniellegreen77377692 8 months ago
Tried this dish for the first time at the weekend, Swapped mushroom for tomato + added chicken, Was fantastic, Good job Steve
Robert2014 9 months ago
We enjoyed this! Even my 4 year old finished his portion
drewstoons 1 year ago
Made healthier by omitting cream, but added cheese and turned it into a veggie pasta bake. Also added pumpkin seeds and slivered almonds. Ended up a completely different dish, but very yummy.
valerie_crandall 1 year ago
I liked it however the herbs stole the show in this dish and was a bit much ... Needs more cream and its perfect !!
littleduck 1 year ago
We didn't care for the dried herbs in this recipe, they overpowered the dish. However, I think the dish would be very tasty just using some fresh basil and parsley and omitting the dried herbs.
ala_75 1 year ago
Easy and delicious.
stevemur 1 year ago
Great with some chicken. Added a little extra chicken broth, reduced it and finished with cream.
stevemur 1 year ago
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