I am so done with braises, roasts and stews.
I want fresh, light, crisp fare.
It is Spring you know.
What dish could scream spring more than Pasta Primavera?
I used crisp tender asparagus, bright green broccoli, baby spinach, and threw in a handful of bright little tomatoes.
All tossed in a light vegetable broth reduction.
No cream sauce here.
Mixed with a pretty pasta shell called Conchiglie.
You can certainly use any pasta or vegetables you like.
A nice little glass of crisp white wine wouldn’t hurt either.
To celebrate Spring of course.
- 12 oz box of pasta of your choice
- 4 Tbs olive oil
- 3 shallots, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1 cup vegetable or chicken broth
- 1 1/2 cups fresh asparagus, sliced on the diagonal
- 1 1/2 cups broccoli florets
- 2 cups fresh spinach
- 2 cups small grape tomatoes, sliced in half
- 1/4 cup basil, chopped
- salt and pepper to taste
Heat olive oil in large pan over med-high heat and add shallot, cook stirring until soft approx 3 mins.
Add minced garlic, cook another 30 seconds.
Add white wine if using, simmer for 3-4 minutes stirring now and then.
Add stock, broccoli and asparagus, cook 2-3 minutes.
Now add grape tomatoes only to warm so they retain their shape.
Taste sauce and adjust with salt and pepper if needed.
In the meantime cook pasta according to package directions and drain while still al dente.
Add to sauce over med heat and stir to coat quickly.
Turn off heat and add spinach, stirring to wilt slightly.
Place in warmed serving bowl and scatter with fresh basil.