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.
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.
No need to worry over small details like what to call it. Let’s just eat! Enjoy.
Pasta Primavera with Beets
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)
Instructions
- 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.
Laura (Tutti Dolci) says
Gorgeous, love the vibrant colors!
Katrina @ Warm Vanilla Sugar says
Love how jam packed with beets this is! Yum!
Belinda@themoonblushbaker says
I would gladly take this over any mediocre primavera. The colour contrast of those beets make me want to grow my own!
Bri | Bites of Bri says
Naomi, this is beautiful! And you’re right- pasta primavera is begging to be messed with. It’s a favorite around here!
marla says
Beautiful & colorful pasta recipe!
Leah Davis says
Love these brilliant purples and oranges! Also, the idea of eating pasta and getting some veggies at the same time is great!
Jenny Flake says
Beets are my favorite! Lovely dish!
Tieghan Gerard says
Pasta perfection! I a always in for some colorful pasta!
Olivia - Primavera Kitchen says
I love pasta primavera so much. Yours looks AH-mazing and very summery!
Jennifer Farley says
Beautiful! I love the idea of adding rotisserie chicken.
Laura @ Raise Your Garden says
After eating this salad, it looks so healthy and delicious, I will eat my dessert. And feel guilt-free about it too!!
Maria says
I want this for dinner!
Julie @ Table for Two says
Such a fresh salad!
Lauren @ Climbing Grier Mountain says
Whoa. This salad is simply stunning and full of my favorite veggies!!
Aysegul - Ice says
What a creative way to use beets! The beautiful colors of the watercress and beets make it so appealing.
Love it!
Cheers..
Sophia @ NY Foodgasm says
Absolutely gorgeous! I learn more and more abut food photography from you!
Heather Christo says
This is just so beautiful Naomi and I love beets!!
JulieD says
Looks so lovely, Naomi! I have to try this! How long to do you roast your beets for?
Kayley | The Kitchen McCabe says
Love beets! This is super gorgeous, Naomi!
Kate @ Diethood says
So, that’s definitely one gorgeous way to eat your pasta AND beets! Beautiful dish!
marcie says
I love beets — they’re so delicious and add so much color! This looks like a perfect pasta dish for summer. 🙂
Megan {Country Cleaver} says
Just a gorgeous dish, Naomi!! I’m all about beets, so this is speaking to me very much.
KarlaJ says
Wow, Naomi. Sounds delicious but it’s just too pretty to eat!
Nicole says
Beets make everything better, in my opinion. This looks delicious! And I love that gorgeous photo of the beets!
Gaby says
This needs to be my dinner! So beautiful!
Mary Frances says
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!
Karen @ The Food Charlatan says
This looks almost too pretty to eat!! Almost.