The Whole Garden Pasta Primavera Recipe

This pasta is like sunshine in a bowl. Just thinking about it makes me feel light and good and happy. I like to use whatever fresh ingredients I can find, which means I’m constantly changing the lineup here. Use this recipe as a starting point, but don’t feel like you have to follow it exactly. It’s great in the summer, but I especially like it in the winter when I need some extra warm comfort. —Caroline Manzo

 

The Whole Garden Pasta Primavera

Serves 8

Ingredients

• ¼ cup extra-virgin olive oil
• 4 ounces baby bella mushrooms, sliced
• 2 medium carrots, julienned
• 1 zucchini, julienned
• 1 green bell pepper, cut into strips
• 1 medium onion, halved and sliced
• 3 garlic cloves, minced
• 6 plum tomatoes, diced
• 2 cups frozen peas
• Kosher salt
• 1 cup vegetable broth
• Pecorino rind (optional)
• 1 pound dried spaghetti or angel hair
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil

Directions

In a Dutch oven over medium heat, heat the olive oil. When the oil shimmers, add the mushrooms, carrots, zucchini, bell pepper, onion and garlic. Sauté, stirring often, until the vegetables are tender, about 5 minutes. Stir in the tomatoes, peas and a couple big pinches of salt. Stir in the broth. (If you have a rind of pecorino, throw in a 1-inch chunk!) Bring to a simmer, then remove from the heat to let the flavors meld.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti to al dente according to the package directions. Drain the pasta.

Add the pasta to the vegetables and return to medium heat. Simmer, tossing constantly to coat the pasta in the sauce, until everything is combined and the sauce is slightly thickened, about 2 minutes. Remove and discard the rind (if using). Remove from the heat and stir in the parsley and basil before serving.

NOTE: Don’t microwave leftover pasta! Add it to a skillet with a splash of water, set over medium heat and toss until warmed through.

Excerpted from Food & Other Things I Love: More Than 100 Italian American Recipes from My Family to Yours by Caroline Manzo © 2024. Published by Chronicle Books. Photographs © Lauren Volo.

 

Cook with Caroline

Manzo shared two more recipes from Food & Other Things I Love for AARP members to try:

One-Pan Branzino and Tomatoes

This dish screams summertime: It’s simple, it’s fresh, and it has a lot of vibrant flavors.

Grilled Artichokes with Lemon Aioli

This is a perfect appetizer on its own or as part of an antipasti spread.

Read about Caroline Manzo’s cookbook, Food & Other Things I Love.