Best 5 Asparagus Pasta Primavera Recipes

Asparagus pasta primavera is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up fresh spring asparagus and other seasonal vegetables. This vegetarian dish is also a good source of vitamins, minerals, and fiber.

Here are our top 5 tried and tested recipes!

ASPARAGUS PASTA PRIMAVERA

Asparagus Pasta Primavera image

There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

6 tablespoons butter, cubed
3 tablespoons olive oil
8 garlic cloves, minced
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped fully cooked ham
2 tablespoons each chopped fresh basil, oregano and rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
1/2 cup shredded Parmesan cheese

Steps:

In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally., Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. , Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 334 calories, Fat 17g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

ASPARAGUS VEGGIE PASTA PRIMAVERA

Asparagus Veggie Pasta Primavera image

Generous servings of this pretty pasta toss from Beverly Little of Marietta, Georgia are sure to fill up your family. Broccoli, peppers, squash and more provide the lively color. "Add a pinch of Parmesan cheese before serving," she recommends.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

8 ounces uncooked linguine
1 medium carrot, thinly sliced
1/2 cup chopped onion
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
1 medium zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1 cup broccoli florets
1 pound thin fresh asparagus, cut into 3-inch pieces
8 ounces fresh mushrooms, sliced
1/3 cup all-purpose flour
2 cups cold water
2 teaspoons chicken bouillon granules
1/2 cup white wine or chicken broth
1/4 teaspoon salt
1/4 cup minced fresh basil or 4 teaspoons dried basil
6 tablespoons grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer., In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 168 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 614mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

UNCLE BILL'S ASPARAGUS PASTA PRIMAVERA

Uncle Bill's Asparagus Pasta Primavera image

I developed this recipe several years ago, as I had an abundance of my own home grown asparagus and just had to find new ways of using the asparagus. I submitted this recipe to TASTE OF HOME to see if it would rate. Well, I was awarded a runner-up prize which made me feel real good. It can be found in the April/May, 2004 Taste of Home edition on Page 27, ASPARAGUS PASTA PRIMAVERA. There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine.

Provided by William Uncle Bill

Categories One Dish Meal

Time 18m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons butter
3 tablespoons olive oil
8 cloves garlic, minced
1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
1 1/2 cups sliced fresh mushrooms (regular button mushrooms)
1/2 cup chopped cooked ham
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon black pepper
12 ounces uncooked linguine
1/2 cup shredded parmesan cheese

Steps:

In a large skillet, melt butter with olive oil over medium heat.
Add garlic; cook and stir for 3 minutes.
Stir in the asparagus; cover and cook for 1 minute.
Add the mushrooms, ham, basil, oregano and rosemary.
Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
Stir in tomatoes, salt and pepper.
Cook 3 minutes longer or until heated through.
Meanwhile, cook linguine according to package directions.
Drain and place in a large bowl.
Add asparagus mixture and toss to coat.
Sprinkle with Parmesan cheese.

SMOKED SALMON AND ASPARAGUS PRIMAVERA PASTA

Smoked Salmon and Asparagus Primavera Pasta image

Hearty dinner ready in 20 minutes! Serve your family this salmon and asparagus pasta flavored with Alfredo sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 3

Number Of Ingredients 5

Ingredients

1 (9-oz.) pkg. refrigerated fettuccine
1/3 cup water
1 lb. asparagus spears, trimmed, cut into 2-inch pieces
1 (10-oz.) container refrigerated reduced-fat Alfredo sauce
1 (4.5-oz.) pkg. smoked salmon, skin removed, broken into bite-sized pieces

Steps:

Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, place 1/3 cup water in medium saucepan. Bring just to a boil over medium heat. Reduce heat to medium-low. Add asparagus; cover and cook 4 to 6 minutes or until tender. Do not drain. Add Alfredo sauce and salmon; cover and cook an additional 2 to 3 minutes or just until thoroughly heated.
Place fettuccine in large serving bowl. Add asparagus mixture; toss to coat.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 2/3 Cups, Sodium 920 mg, Sugar 4 g

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

Bring a large pot of heavily salted water to a boil over medium-high heat.
While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use fresh asparagus for the best flavor and texture.
Trim the asparagus spears by snapping off the tough ends.
Cook the asparagus spears until they are tender-crisp, about 3-5 minutes.
Use a variety of vegetables in your pasta primavera, such as broccoli, carrots, and bell peppers.
Add cooked chicken or shrimp to your pasta primavera for a protein boost.
Season the pasta primavera with salt, pepper, and garlic powder to taste.
Serve the pasta primavera immediately, topped with grated Parmesan cheese.

Conclusion

Pasta primavera is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is also a great way to use up leftover vegetables. With its vibrant colors and flavors, pasta primavera is sure to please everyone at the table. So next time you are looking for a light and refreshing meal, give pasta primavera a try.