Pasta Primavera Recipe with Beets

I know this doesn’t look like the traditional pasta primavera recipe, but this is one of the those dishes that just begs to be messed with—so I did just that. I kept the sauce simple and pretty traditional, the only thing I added that seems out place are the beets. Okay,  and maybe the watercress—maybe.  Actually scratch all that I’ve just said and let’s just consider pasta primavera as a canvas for you to dress this dish with the veggies you want.

Pasta Primavera with Beets | Bakers Royale

And if you want to throw in grilled or torn rotisserie chicken, then do it. I had to portion out half this dish and replace the beets with chicken for my non-beet-eating family.  There are certainly no rules here. And if adding chicken to this traditionally vegetarian dish  flips  it to a chicken pasta dish—so be it.

Beets via Bakers Royale

No need to worry over small details like what to call it. Let’s just eat! Enjoy.

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Pasta Primavera with Beets

Yield: 6 servings

Ingredients:

  • 1 lb thin spaghetti pasta, cooked according to package

Sauce

  • 3 tablespoon butter
  • 1 garlic clove
  • 3/4  cup heavy cream
  • 1/2 grated parmesan cheese
  • salt and pepper

Veggies

  • 1 lb. asparagus, stems trimmed, cut into 1 1/2-inch lengths
  • 3 large beets, roasted and peeled
  • 6 0z. mini heirloom tomatoes, halved
  • handful of watercress (optional)

Directions:

  1. Add the butter to a skillet over medium heat and cook until just brown in color and nutty in fragrance., about 3 minutes. Add the garlic and cook for 1 minute. Add in heavy cream and parmesan cheese, stir and cook until cheese is well blended melted. Add salt and pepper to taste. Add the pasta and vegetables to pan, toss to coat. Remove from heat and serve immediately.

 

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27 Responses to “Pasta Primavera Recipe with Beets”

  1. #
    1
    Laura (Tutti Dolci) — June 15, 2014 @ 10:16 pm

    Gorgeous, love the vibrant colors!

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — June 16, 2014 @ 2:31 am

    Love how jam packed with beets this is! Yum!

    Reply

  3. #
    3
    Belinda@themoonblushbaker — June 16, 2014 @ 2:54 am

    I would gladly take this over any mediocre primavera. The colour contrast of those beets make me want to grow my own!

    Reply

  4. #
    4
    Bri | Bites of Bri — June 16, 2014 @ 3:19 am

    Naomi, this is beautiful! And you’re right- pasta primavera is begging to be messed with. It’s a favorite around here!

    Reply

  5. #
    5
    marla — June 16, 2014 @ 3:29 am

    Beautiful & colorful pasta recipe!

    Reply

  6. #
    6
    Leah Davis — June 16, 2014 @ 4:16 am

    Love these brilliant purples and oranges! Also, the idea of eating pasta and getting some veggies at the same time is great!

    Reply

  7. #
    7
    Jenny Flake — June 16, 2014 @ 4:21 am

    Beets are my favorite! Lovely dish!

    Reply

  8. #
    8
    Tieghan Gerard — June 16, 2014 @ 4:25 am

    Pasta perfection! I a always in for some colorful pasta!

    Reply

  9. #
    9
    Olivia - Primavera Kitchen — June 16, 2014 @ 4:26 am

    I love pasta primavera so much. Yours looks AH-mazing and very summery!

    Reply

  10. #
    10
    Jennifer Farley — June 16, 2014 @ 4:44 am

    Beautiful! I love the idea of adding rotisserie chicken.

    Reply

  11. #
    11
    Laura @ Raise Your Garden — June 16, 2014 @ 5:03 am

    After eating this salad, it looks so healthy and delicious, I will eat my dessert. And feel guilt-free about it too!!

    Reply

  12. #
    12
    Maria — June 16, 2014 @ 5:17 am

    I want this for dinner!

    Reply

  13. #
    13
    Julie @ Table for Two — June 16, 2014 @ 5:31 am

    Such a fresh salad!

    Reply

  14. #
    14
    Lauren @ Climbing Grier Mountain — June 16, 2014 @ 5:39 am

    Whoa. This salad is simply stunning and full of my favorite veggies!!

    Reply

  15. #
    15
    Aysegul - Ice — June 16, 2014 @ 5:49 am

    What a creative way to use beets! The beautiful colors of the watercress and beets make it so appealing.
    Love it!
    Cheers..

    Reply

  16. #
    16
    Sophia @ NY Foodgasm — June 16, 2014 @ 6:44 am

    Absolutely gorgeous! I learn more and more abut food photography from you!

    Reply

  17. #
    17
    Heather Christo — June 16, 2014 @ 7:23 am

    This is just so beautiful Naomi and I love beets!!

    Reply

  18. #
    18
    JulieD — June 16, 2014 @ 7:59 am

    Looks so lovely, Naomi! I have to try this! How long to do you roast your beets for?

    Reply

  19. #
    19
    Kayley | The Kitchen McCabe — June 16, 2014 @ 8:40 am

    Love beets! This is super gorgeous, Naomi!

    Reply

  20. #
    20
    Kate @ Diethood — June 16, 2014 @ 11:22 am

    So, that’s definitely one gorgeous way to eat your pasta AND beets! Beautiful dish!

    Reply

  21. #
    21
    marcie — June 16, 2014 @ 1:23 pm

    I love beets — they’re so delicious and add so much color! This looks like a perfect pasta dish for summer. :)

    Reply

  22. #
    22
    Megan {Country Cleaver} — June 17, 2014 @ 4:39 am

    Just a gorgeous dish, Naomi!! I’m all about beets, so this is speaking to me very much.

    Reply

  23. #
    23
    KarlaJ — June 17, 2014 @ 5:27 am

    Wow, Naomi. Sounds delicious but it’s just too pretty to eat!

    Reply

  24. #
    24
    Nicole — June 17, 2014 @ 11:38 am

    Beets make everything better, in my opinion. This looks delicious! And I love that gorgeous photo of the beets!

    Reply

  25. #
    25
    Gaby — June 17, 2014 @ 12:36 pm

    This needs to be my dinner! So beautiful!

    Reply

  26. #
    26
    Mary Frances — June 17, 2014 @ 1:48 pm

    I am stunned, this is one of the most beautiful dishes I’ve ever seen! The beets are a great touch and your photographs are wonderful!

    Reply

  27. #
    27
    Karen @ The Food Charlatan — June 19, 2014 @ 9:50 am

    This looks almost too pretty to eat!! Almost.

    Reply

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