7 Ways to Make Pasta Primavera, aka the Most-Springy Dish Ever

It finally feels like spring outside. Now you can make it taste like spring too with these veggie pastas from Food Network.

If you’re like us and are just about ready to dance down the streets and proclaim your excitement over spring’s long-awaited arrival, you need to celebrate by taking advantage of the best parts of spring — and, of course, that means the bounty of seasonal produce. In Italian, primavera means “spring,” and the classic dish of pasta primavera brings together the bounty of in-season veggies in a single light, bright dinner that’s ideal for longer days and warmer nights. Read on below to check out our favorite takes on this tried-and-true staple.

With nearly 400 fan reviews and a 5-star rating, Giada’s go-to recipe is a good place to start if you’re new to the primavera party. She lets the sweetness of the roasted carrots, zucchini and bell peppers shine in her no-sauce sauce, which is made just before serving as the hot noodles get tossed with the tender veggies and a generous splash of the cooking liquid.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

If you’re craving something creamier, look no further than Ree Drummond’s fuss-free pasta, starring a silky white wine cream sauce laced with nutty Parmesan. Ree opts to beef up her colorful dish with earthy mushrooms and serve it with fragrant basil for a bright finish.

120124_FNM_PASTA-0030.tif

120124_FNM_PASTA-0030.tif

Photo by: Kat Teutsch

Kat Teutsch

Featured in Food Network Magazine, Ted Allen’s recipe is an all-in-one meal that’s quick enough to make on a weeknight. His secret to simplicity? Cooking the veggies in the same pot of boiling water as the noodles — at the same time. This timesaving trick saves you an extra pan come cleanup, and lets you focus on prepping the garlic-and-shallot-based cream sauce.

PASTA_GREEN_PRIMAVERA_8530.tif

PASTA_GREEN_PRIMAVERA_8530.tif

Photo by: David Malosh

David Malosh

Spring is all about seeing green, in recently thawed front lawns and the stems of the tulips and daffodils sprouting up around them. With Food Network Magazine’s how-to, you can eat your green too — and in a hurry. This fuss-free dinner, featuring a lemony chive-tarragon mixture, can be on the table in just 35 minutes.

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PASTA_ORANGE_YELLOW_PRIMAVERA_8493.tif

Photo by: David Malosh

David Malosh

Just a single chile pepper is enough to bring a welcome bite of heat to this impressive fettuccine, featured in Food Network Magazine. This speedy supper balances the richness of its creamy cheese sauce with the addition of juicy fresh tomatoes.

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PASTA_PURPLE_PRIMAVERA_8462.tif

Photo by: David Malosh

David Malosh

Good news: By starting with store-bought cooked beets in this Food Network Magazine recipe, you can skip the usually time-sucking process of roasting beets from scratch. Before serving, add ricotta salata — a firmer, drier version of the creamy ricotta cheese you know and love — to the basil-scented pasta to guarantee a salty bite in the finished product.

Weeknight Cooking

Weeknight Cooking

Photo by: RYAN DAUSCH

RYAN DAUSCH

While not quite a pasta noodle, bite-size potato gnocchi pairs just as well with a classic primavera, like this one with leeks, peppery radishes and vibrant snap peas. Be sure to keep some of the gnocchi cooking water on hand after draining the dumplings; you might need it to loosen the lemon-Parmesan sauce.

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