Pasta Primavera Verde Recipe

Name: Pasta Primavera Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb dried italian linguine (can use fresh pasta or spinach linguine); 2 cups broccoli florets; 1/4 lb green beans, trimmed and cut into 1-inch pieces; 1/4 cup sugar snap pea, stems removed (or snow peas); 1/4 lb asparagus, split lengthwise and cut in half; 2 tablespoons finely minced fresh dill; 2 tablespoons finely minced garlic; 1/4 cup finely chopped scallion, green part only (or green onions); 1/4 teaspoon red pepper flakes; 1 teaspoon olive oil; 4 tablespoons basil pesto (optional); 1 (10 ounce) can baby clams (optional); salt & freshly ground black pepper; snipped fresh Italian parsley (for garnish); toasted pine nuts (for garnish); grated parmesan cheese

Servings: persons

1/4 lb dried italian linguine (can use fresh pasta or spinach linguine)
2 cups broccoli florets
1/4 lb green beans, trimmed and cut into 1-inch pieces
1/4 cup sugar snap pea, stems removed (or snow peas)
1/4 lb asparagus, split lengthwise and cut in half
2 tablespoons finely minced fresh dill
2 tablespoons finely minced garlic
1/4 cup finely chopped scallion, green part only (or green onions)
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
4 tablespoons basil pesto (optional)
1 (10 ounce) can baby clams (optional)
salt & freshly ground black pepper
snipped fresh Italian parsley (for garnish)
toasted pine nuts (for garnish)
grated parmesan cheese

1
Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
2
Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
3
Remove the broccoli and beans and set aside.
4
Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
5
Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
6
Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
7
Serve immediately.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 lb dried italian linguine (can use fresh pasta or spinach linguine), 2 cups broccoli florets, 1/4 lb green beans, trimmed and cut into 1-inch pieces, 1/4 cup sugar snap pea, stems removed (or snow peas), and more.

Yes, Pasta Primavera Verde falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Primavera Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions