Recipe courtesy of Emeril Lagasse
Save Recipe Print
Pasta Primavera
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.

While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.

Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Pasta Primavera

Recipe courtesy of Ellie Krieger

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Ayesha Curry

Pasta Primavera

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword