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Quick Pasta Primavera

Posted by Stephanie Meyer on Jun 18, 2013 at 3:10pm

Quick Pasta PrimaveraI raved about the simple beauty of simmering a pot of chicken broth – yes, even in the summer – above and over at TC Taste/Minnesota Monthly Magazine. For that post, I gushed about our family favorite Avgolemono (Greek Egg Lemon Soup), tarted up with diced seasonal vegetables and (with chicken broth at the ready) on the table in 30 minutes.

This dish makes use of that same simple broth, as well as a mess of spring vegetables, but this time tangled with fresh pasta (gluten-free in this case) and a splash of cream. I used to make a highly involved pasta primavera when I was in college, much more complicated than it needed to be. This version is lighter, simpler, and tastier to boot. I made myself a bowl of this after yet another day of unpacking – I’ve concluded I will never be unpacked! – when the comfort of a bowl of creamy pasta could not be beat and was in fact imperative.Quick Pasta PrimaveraI had a fresh tomato, marinated artichoke hearts, fava beans (although frozen peas would be perfect too), mushrooms, and arugula in my cooler, so that’s what I’ll suggest. But really, this kind of dish is perfect for leftover vegetables, or a quick saute of whatever you have on hand. If you don’t know this about me yet, I try to write recipes that are pretty flexible with ingredients, because I know that everyday cooking involves improvising with what you already possess, experimenting with combinations that taste good to you. Adding your own twist is the best part! Do it!

Quick Pasta Primavera
Serves 2

6 oz. fresh linguini
1/4 c. chicken broth + 1 c. bite-sized chicken pieces (see Simple Chicken Broth recipe)
1/4 c. heavy cream
pinch of red pepper flakes
2 c. diced, cooked vegetables (any combination of mushrooms, artichoke hearts, peas, roasted tomatoes, garlic)
1/4 c. diced tomato
handful arugula leaves
1/2 c. grated Parmesan cheese, plus more to serve
sea salt
freshly ground black pepper

Set a large pot of salted water over high heat and bring to a boil. Set out two serving bowls.

In a small bowl, stir together chicken broth, cream, and red pepper flakes.

When water boils, add pasta and cook until just shy of al dente (subtract a minute or two from package cooking instructions). Drain pasta in a colander and add back to the pot. Return pot to heat and add broth/cream mixture, chicken pieces, vegetables, tomato, arugula, and cheese. Stir to heat through and create a creamy sauce (sauce will simmer a bit), 1-2 minutes. Season with salt, immediately divide between two bowls, and top with freshly ground black pepper and extra cheese.

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