Who doesn’t love a great pasta? But, when you add vegetables, the meal is really complete — fully flavorful and healthy. Here’s a little background on pasta primavera as well as some delicious and easy recipes you can whip right up at home to satisfy everyone at your table.

What Is Pasta Primavera?

Pasta primavera is pasta tossed with vegetables and is an American, rather than an Italian, dish. It was created in the 1970s by Chef Maccioni (although it has been argued that he received the recipe from a friend) and first served to the public at Le Cirque restaurant. After the New York Times published the unique recipe, it quickly became a widely popular American pasta dish.  

Pasta Primavera Trivia

And just for fun — here’s to a bit of pasta snobbery: when Chef Vergnes first offered pasta primavera as a Le Cirque “off the menu” item, he would not allow the dish to be cooked in the kitchen with the other fine foods. Instead, when customers ordered pasta primavera, it had to be prepared in a pot — located in the hallway.

How to Make Pasta Primavera

Here are a couple easy to make recipes sure to make your guests smile.

  • Pasta Primavera with Roasted Vegetables

Take a couple of peeled, thinly sliced carrots, a sliced onion, and 2 sliced medium zucchini. Place the vegetables on a baking sheet, drizzle with ¼ cup of extra virgin olive oil, and sprinkle with coarse sea salt. Roast in the oven about 20 minutes, or until carrots are moderately soft.

In the meantime, boil 1 pound of penne until al dente, and drain.

Toss the pasta with the roasted vegetables and about 15 halved cherry tomatoes. Then, sprinkle with a generous portion of freshly grated parmesan. As delicious, as it is easy.

Pasta Primavera

  • Pasta Primavera on the Go

For those in a hurry, here’s a version that will make it to your table in just minutes.

Place a pound of farfalle In salted, boiling water. Cook the pasta according to package instructions, Be sure not to overcook. Take a package of frozen broccoli florets from the freezer (there’s no need to thaw them first).

When the pasta is almost done, add the frozen broccoli to the same pot. Cook together for about a minute or less, then drain.

Toss the pasta and broccoli florets with a good quality extra virgin olive oil, some coarse sea salt, red pepper flakes, and a bit of crushed garlic. Serve topped with grated parmesan. This pasta primavera is quick, easy, and tasty.

  • Pasta Primavera with Goat Cheese

Boil a pound of penne pasta in salted water. While it’s cooking, sautée the following in extra virgin olive oil: 3 thinly sliced and peeled carrots, 1 sliced red sweet bell pepper, a chopped half onion, and a minced clove of garlic. Sauté, just until slightly soft, but not overcooked.

Drain the pasta, add the vegetables, a cup of crumbled goat cheese, toss, and serve. This one’s heavenly.

What to Serve with Pasta Primavera

Keeping it light works best. Try a crisp glass of your favorite white wine, a slice of homemade garlic bread, and, if desired, a small salad. However it’s accompanied, pasta primavera will always be the star of the show.

After your great pasta primavera meal, why not treat yourself to an after-dinner cocktail at High Bar? We promise to wow you with our impressive drink menu and our spectacular panoramic views of the New York City skyline.

You’ll find us conveniently located on the rooftop of the Doubletree at 346 West 40th. We’ll be happy to take your reservations! Get in touch!