Last updated on May 15th, 2021 at 03:20 pm
Jump to Recipe
Looking for a delicious way to eat your veggies? Pasta Primavera is one of our favorite ways to do just that. If you have vegetables you need to use up, try this creamy Casarecce Pasta Primavera Recipe.
What is Pasta Primavera?
Primavera (pree-muh-VEHR-uh) means ‘spring’ in Italian, so when talking about recipes, think of spring or fresh vegetables. A creamy pasta primavera recipe, like the one we’re making today, puts tasty veggies in the spotlight along with a creamy Alfredo sauce.
So, what kind of vegetables can you use in pasta primavera? The short answer is anything–think carrots, asparagus,broccoli, green beans, red peppers, zucchini, squash, and onions. Almost anything you have on hand will work.
Here’s how to make the best Casarecce Pasta Primavera–
First–don’t overcook your pasta or your veggies. You don’t want mushy vegetables that have lost their flavor. If you’re using leftover cooked vegetables, just add them to the sauce.
This recipe includes meat, but feel free to leave it out and swap the chicken stock for veggie stock, if you’d like an amazing vegetarian pasta primavera.
What is casarecce pasta?
Casarecce (pronounced ‘cah-sah-rech-ee’) originated in Sicily, but is also found in other regions in south central Italy. Casarecce are long twists of pasta, which appear rolled up on themselves – perfect for holding sauce until the last drop.
Here’s everything you need to make this casarecce pasta primavera.
Next, stir in the cream, chicken stock, and mustard.
Add in your veggies, and simmer for about five minutes.
Next, add in the drained pasta, and toss until combined.
Finish with fresh parmesan cheese, and serve your casarecce pasta primavera.
Casarecce Pasta Primavera
- 1 lb casarecce pasta - or your favorite pasta
- 1 large carrot cut into matchsticks
- 1 cup snap peas
- 1 tablespoon olive oil
- 8 oz prosciutto or ham chopped small
- 1 shallot sliced
- 1 garlic clove minced
- ½ teaspoon red pepper flakes
- 3 tablespoons dijon mustard
- 1 cup heavy cream
- 1 cup chicken stock
- Parmesan cheese
Boil pasta as directed on the package, drain, and set aside.
In a skillet, saute prosciutto or ham, and shallot for about three minutes.
Add in garlic and red pepper flakes, cook for one minute.
Stir in cream, stock, and mustard.
Add in veggies, and simmer for about five minutes.
Add in drained pasta, and toss until combined.
Finish with fresh parmesan cheese, if desired.
Serve immediately, and enjoy!