Primavera is Italian for ‘spring’ and pasta primavera is a classic that features lots of fresh vegetables. For this version of the dish that Ree ate as a child, she shops from her produce drawer, adding bell peppers, squash and mushrooms along with asparagus and fresh oregano.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces linguini
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 orange bell pepper, thinly sliced
- 1 yellow squash, halved and cut into half-moons
- 5 to 6 asparagus spears, cut into 1-inch pieces
- 3 to 4 cremini mushrooms, thinly sliced
- Freshly ground black pepper
- 1 cup diced ham
- 1 small red onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tablespoon chopped fresh oregano leaves
- 2 teaspoons minced fresh thyme leaves
- 1/2 cup white wine
- 1 cup heavy cream
- 2 tablespoon prepared pesto
- 1/2 cup grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate.
- Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn’t burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes.
- Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 990 |
| Total Fat | 56 g |
| Saturated Fat | 26 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 31 g |
| Cholesterol | 151 mg |
| Sodium | 1097 mg |
Reviews
Our favorite Primavera by far, less the meat, added homemade sundried cherry tomatoes and broccoli.
This recipe was delicious. I loved the herbiness. I didn’t put in the ham because I’m not a big ham fan. I think shrimp would be really good instead. But, mine had no meat and was fabulous. Will definitely make again.
One of our new favorites!
I’ve made primavera many times, but never with pesto and heavy cream. Really delicious. Even better the next day.
I used some different veggies (zucchini and carrots in place of pepper and asparagus) and omitted the ham. Easy to toss in what you like. It’s the sauce that is the star.
I used some different veggies (zucchini and carrots in place of pepper and asparagus) and omitted the ham. Easy to toss in what you like. It’s the sauce that is the star.
A family hit! My 1yo kept asking for more. The leftovers had dibs on them before they hit the fridge.
Yum!