Creamy Spring Vegetable Bucatini 🌿🍝

Pasta Primavera Recipe 🍝

Overview:

Pasta Primavera is a delightful dish, perfect for those seeking a light yet satisfying meal. This recipe combines the freshness of spring vegetables with the comforting texture of Bucatini pasta. It’s a harmonious blend of flavors that will surely become a favorite at your dinner table.

Quick Facts:

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: European
Keywords: Less than 60 Minutes, Stove Top
Calories per Serving: 605
Nutritional Info per Serving:
- Fat: 14.8g
- Saturated Fat: 5g
- Cholesterol: 19.8mg
- Sodium: 346.3mg
- Carbohydrates: 93g
- Fiber: 11.9g
- Sugar: 7.6g
- Protein: 22.8g

Ingredients:

1 bunch asparagus
1 cup broad beans
1 cup peas
350g Bucatini pasta
2 tbsp olive oil
5 slices prosciutto
2 garlic cloves, minced
1 zucchini, diced
2 cups grape tomatoes, halved
Zest of 1 lemon
1/2 cup white wine
1/2 cup cream
1/2 cup basil leaves
1/2 cup pine nuts
Parmesan cheese, for serving

Instructions:

Step	Description
1	Prepare the Water: Bring a large pot of salted water to a boil.
2	Blanch the Vegetables: Add the asparagus and broad beans to the boiling water. Cook for 3-4 minutes until slightly tender.
3	Add Peas: Toss in the peas and cook for an additional minute.
4	Shock in Cold Water: Remove the vegetables using a slotted spoon and plunge them into a bowl of cold water to stop the cooking process. This helps them retain their vibrant color.
5	Cook the Pasta: In the same pot of boiling water, add the Bucatini pasta and cook according to package instructions until al dente.
6	Prepare the Sauce: While the pasta cooks, heat olive oil in a large frying pan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
7	Sauté Prosciutto: Add the slices of prosciutto to the pan and cook for 2-3 minutes until they start to crisp up.
8	Add Vegetables: Stir in the diced zucchini, halved grape tomatoes, and lemon zest. Cook for a few minutes until the vegetables are slightly softened.
9	Deglaze with Wine: Pour in the white wine and simmer for 1 minute to allow the alcohol to cook off and the flavors to meld.
10	Add Cream and Pasta: Reduce the heat to low and pour in the cream. Add back the blanched asparagus, broad beans, peas, and drained pasta. Stir everything together gently.
11	Warm Through: Let the mixture simmer for a couple of minutes until everything is heated through. This allows the flavors to mingle beautifully.
12	Finish with Basil: Remove the pan from heat and stir in the fresh basil leaves. The residual heat will wilt the basil just enough to release its aroma.
13	Serve and Enjoy: Plate the Pasta Primavera and sprinkle generously with pine nuts and grated Parmesan cheese. The nutty crunch of the pine nuts complements the creamy pasta perfectly.

Serving Suggestions:

Serve Pasta Primavera immediately while it’s hot and inviting.
Pair it with a crusty loaf of Italian bread to soak up the flavorful sauce.
A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, makes an excellent companion to this dish.
Garnish with extra basil leaves and a drizzle of olive oil for a touch of elegance.

Tips:

For a vegetarian version, omit the prosciutto and use vegetable broth instead of wine.
Feel free to substitute the vegetables with whatever is in season or to your liking.
Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown for an added depth of flavor.
Reserve some pasta water to loosen the sauce if it becomes too thick.
Don’t skip the step of shocking the vegetables in cold water. It helps maintain their vibrant color and crisp texture.
Taste and adjust the seasoning before serving. A sprinkle of salt and a twist of freshly ground black pepper can elevate the flavors.

🍽️ Bon Appétit! Enjoy your Pasta Primavera with its medley of spring flavors and creamy goodness. This recipe is a celebration of seasonal produce and simple, yet indulgent, cooking. Perfect for a cozy night in or a gathering with friends and family.