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Primavera.

post #1 of 14
Thread Starter 
It's spring and one food item I associate with spring is pasta primavera. It seems there are many variations, and as long as it involves vegetables and pasta, anything is game. I use a cavatappi pasta with chicken, broccoli, onion, red, orange, and yellow bell pepper, zucchini, yellow squash, and garlic. I use a chicken stock veloute and add cream and parmesan. How do you do yours?


Edited by Planethoff - 4/24/16 at 6:59pm
post #2 of 14

That looks really pretty.  I don't make pasta primavera because I don't enjoy large chunks of anything in my pasta.  I suppose my pasta primavera is just pasta with pesto.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 14
Thread Starter 
Thanks KK. So just to clarify no chunks in pasta, would this include spaghetti and meatballs, and or sausage or is it just vegetable chunks?
post #4 of 14
Quote:
Originally Posted by Koukouvagia View Post
 

That looks really pretty.  I don't make pasta primavera because I don't enjoy large chunks of anything in my pasta.  I suppose my pasta primavera is just pasta with pesto.


I made primavera pasta only once, but what I did was dice all the veggies the same size as the peas. Maybe you'd enjoy that? The idea was, I wanted a mouthful to contain at least one of each veggie. I think I used peas, carrots, green beans, zucchini, celery, garlic, onion and asparagus. Chicken stock, olive oil and butter. It was very good! I should do it again. 

post #5 of 14
Quote:
Originally Posted by Planethoff View Post

Thanks KK. So just to clarify no chunks in pasta, would this include spaghetti and meatballs, and or sausage or is it just vegetable chunks?

 

Yes pretty much, I don't eat spaghetti and meatballs either.  I eat spaghetti and I eat meatballs all at one meal but never together in the same plate.  With sausage I make sure it's crumbled.  I don't mind large pieces of spinach or arugula or rapini for example because their texture does not usually interfere with the texture of the pasta.  I hadn't realized until now how finicky I've become haha.

Quote:
Originally Posted by French Fries View Post
 


I made primavera pasta only once, but what I did was dice all the veggies the same size as the peas. Maybe you'd enjoy that? The idea was, I wanted a mouthful to contain at least one of each veggie. I think I used peas, carrots, green beans, zucchini, celery, garlic, onion and asparagus. Chicken stock, olive oil and butter. It was very good! I should do it again. 

That sounds good.  Over the years my pasta dishes have gotten simpler and simpler and with less ingredients I suppose. But if the veg are cut small and all the same size then that might work better.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 14
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

.  I hadn't realized until now how finicky I've become haha.

I'm right there with you. It's funny that I will eat 100 times more varied ingredients than my wife, but because I want them prepared a specific way "I'm picky". Smh
post #7 of 14

I was just reading the wiki page on pasta primavera and it's interesting that originally it was made with a cream sauce. I used to see it on menus with tomato sauce.  It's definitely an American invention and i think it fits in the same category of American cuisine as meatloaf, spaghetti/meatballs,and waldorf salad.

 

Quote:

Originally Posted by Planethoff View Post


I'm right there with you. It's funny that I will eat 100 times more varied ingredients than my wife, but because I want them prepared a specific way "I'm picky". Smh

 

I like to think that we are honing in on exactly what we want and we don't have time for the things we do not enjoy.  Life is too short right?  It has taken me a long time to evolve into the well-informed eater I am now, I did after all grow up with my mom serving me naked spaghetti with red sauce on top.  There was no other kind of noodle, and no other kind of sauce.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 14
Quote:
Originally Posted by Planethoff View Post

It's spring and one food item I associate with spring is pasta primavera. It seems there are many variations, and as long as it involves vegetables and pasta, anything is game. I use a cavatappi pasta with chicken, broccoli, onion, red, orange, and yellow bell pepper, zucchini, yellow squash, and garlic. I use a chicken stock veloute and add cream and parmesan. How do you do yours?


Nice. My kind of dish. Haven't thought about it since men wore mullets and women had big shoulder pads. Lol. Tried to duplicate a creamy restaurant dish. Not knowing the exact ingredients, went with a bechamel-like sauce and served it over fettuccine with mixed veggies and parm cheese. Good Spring dish for using asparagus and peas etc. Edamame could be another green choice. May have to revisit this one. Oh, read that it was supposedly invented at La Cirque in New York, Fwiw.
post #9 of 14
Thread Starter 

@Cerise - LOL!  I probably HAD a mullet last time i made this.

 

I normally always added peas to this and I had them, but forgot to add to dish.  (Blame it on Happy Hour :beer:)  

post #10 of 14

Pasta Primervera is usually my clean out the fridge dish.  Generally I include zucchini, onions, tomatoes, and if it's not for my wife, peppers and mushrooms.  I often also include summer squash, asparagus, peas, eggplant and anything else that looks good.  Since I usually make it in summer I use fresh basil and/or parsley.  Usually the sauce is simply butter and olive oil, but sometimes I do a cream sauce. .

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #11 of 14
Quote:
Originally Posted by Planethoff View Post

@Cerise
- LOL!  I probably HAD a mullet last time i made this.

I normally always added peas to this and I had them, but forgot to add to dish.  (Blame it on Happy Hour drinkbeer.gif )  

Oh my Achy Breaky Heart. Where are those Designing Women shoulder pads? lol.gif Seriously though, it's a good dish. How do you get all your veggies cooked at the same time - saute, roast, steam?
post #12 of 14
Thread Starter 
Quote:
Originally Posted by Cerise View Post


Oh my Achy Breaky Heart. Where are those Designing Women shoulder pads? lol.gif Seriously though, it's a good dish. How do you get all your veggies cooked at the same time - saute, roast, steam?


Sauteed in stages.  Did chicken first, removed from pan.  Peppers, onion, garlic for few minutes, added zuchini and squash, then broccoli.  All perfectly tender crisp


Edited by Planethoff - 4/26/16 at 3:20pm
post #13 of 14
Thread Starter 
Quote:
Originally Posted by Hank View Post

Pasta Primervera is usually my clean out the fridge dish.  Generally I include zucchini, onions, tomatoes, and if it's not for my wife, peppers and mushrooms.  I often also include summer squash, asparagus, peas, eggplant and anything else that looks good.  Since I usually make it in summer I use fresh basil and/or parsley.  Usually the sauce is simply butter and olive oil, but sometimes I do a cream sauce. .

Your comment about usually making it during the summer made me think. The literal translation of Pasta Primavera is Spring Pasta, but it is made primarially with summer vegetables. Go figure.
post #14 of 14

Looks absolutely delicious!  Thanks for posting, my family will appreciate the reminder this weekend :)

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