Farfalle Primavera is a creamy vegetarian pasta. You could either serve it as a meal or a side dish. This pasta gets it’s creaminess by adding ricotta cheese and parmesan cheese. They are combined with some reserved pasta cooking water to create the creamy sauce. The addition of several vegetables gives it lots of texture and flavor.
This is a quick fix meal with a cooking time of under 10 minutes. You can boil the pasta while the vegetables are cooking and have dinner on the table fast. It’s a great solution for a weeknight meal.
Farfalle PrimaveraPrint This
- 1 pound farfalle pasta (bowtie pasta)
- 2 tablespoons olive oil
- 1 cup fresh asparagus, cut into ½ pieces
- 8 ounces baby bella mushrooms, sliced
- 1 large carrot, peeled and sliced
- 1 small zucchini squash, sliced
- 1 small yellow squash, sliced
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 cup ricotta cheese
- ¼ cup grated parmesan cheese
- 1 cup reserved pasta water
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
Bring a large pot of water to a boil over high heat. Cook the pasta according to the directions on the box for the doneness you prefer.
Reserve one cup of pasta cooking water.
Drain the pasta and return it to the pot.
While you are cooking the pasta. In a large skillet, heat the olive oil over medium low heat.
Add the asparagus, mushrooms and carrots to the skillet and cook for 3 minutes, stirring occasionally.
Add the zucchini, yellow squash, onion, garlic and dried basil to the skillet. Cook for an additional 5 minutes, stirring occasionally. You want the vegetables to be tender but not soggy.
Add the ricotta and parmesan cheese to the pasta. Turn the heat to the low setting and add ½ cup of the reserved pasta water. Stir them together, creating a creamy sauce. If you need to add just a bit more water to achieve this do it a tablespoon at a time.
Add the parsley and cooked vegetables to the pasta.
Stir until combined and heated through.
Taste and add salt and pepper to taste.