In Italian, primavera means spring, and this classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta. Check out a few of Food Network’s favorite twists on this simple supper with recipes from Food Network Magazine and the Pioneer Woman below, then tell FN Dish in the comments, what’s your favorite spring dish?
Food Network Magazine showcases a weeknight-friendly take on this must-try pick of Pasta Primavera (pictured above). Putting spring’s bounty of produce to work, this can-do dinner combines bell peppers, carrots and broccoli with tricolor fusilli noodles to create a bright plate ready to enjoy in only 25 quick minutes. The beauty of this recipe is that the vegetables can be cooked in the same boiling water as the noodles. Just add them during the final few minutes of cooking to avoid using an extra pan and ensure an easy cleanup. A buttery sauce of garlic and vegetable broth rounds out this family-friendly supper, best finished with a shower of parmesan cheese and fresh lemon juice.
Featuring a richer sauce than Food Network Magazine‘s recipe, the Pioneer Woman’s big-batch Pasta Primavera is made with mushrooms, squash and zucchini, plus colorful peppers and carrots. Ree Drummond briefly cooks the vegetables just until they begin to soften and then sets out to make the sauce, a smooth mixture of broth, white wine and cream. Parmesan cheese helps to tighten the indulgent combination, finished with fresh, fragrant basil before serving. Be sure to swap in vegetable broth instead of chicken to keep this a meatless meal.