I am a big fan of pasta primavera. I love eating it, I love saying it, and I love that it is a pasta recipe that you can feel completely angelic about eating since it is chock full of good and good for you vegetables. And happily, we are smack in the middle of fabulous summer vegetable season, so I bring to you a light and lovely version of pasta primavera that tosses up those delicious, nutritious veggies in a light ricotta cheese sauce. Summertime deliciousness, here we go!
One of my favorite things about pasta primavera is that you can use any veggies that catch your eye, and so I will change this up as different things come into season. I made this batch with asparagus, squash and cherry tomatoes, but you could also swap in peas, string beans, sugar snaps, broccoli…you see where this is going, right? I tossed the asparagus and the squash in with the pasta during its last few minutes of cooking (the tomatoes were fine just as they were), and in the meantime made a light little sauce of ricotta cheese and little half and half thinned with a teeny bit of the pasta water.
I added in a few walnuts for some crunch, and a little fresh basil because I am pretty much adding fresh basil to every single thing I make these days. (I love basil season!)
And with that, you have a colorful and delicious and super easy supper to celebrate summer with…happy pasta primavera and happy summer!Print
- 8 ounces short pasta (I like campagnelle for this recipe, but penne or ziti will work just as well)
- 1 small summer squash, quartered and sliced
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 pint cherry tomatoes, cut in half
- 1 cup ricotta cheese
- 1/4 cup half and half
- Salt and pepper
- 1/2 cup chopped walnuts
- Fresh basil for garnish
- Cook pasta according to package directions, adding in the asparagus and squash in the last 2 minutes of cooking time. Scoop out 1/2 cup of pasta water, and then drain.
- While the pasta is cooking, mix together the ricotta and the half and half. Season to taste with salt and pepper, and thin with the pasta water as needed to make a light sauce.
- Gently toss together pasta with cooked vegetables and the sauce. Add the cherry tomatoes and walnuts and gently toss again. Scatter with basil, grind some fresh pepper on top and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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