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.
Gorgeous, love the vibrant colors!
Love how jam packed with beets this is! Yum!
I would gladly take this over any mediocre primavera. The colour contrast of those beets make me want to grow my own!
Naomi, this is beautiful! And you’re right- pasta primavera is begging to be messed with. It’s a favorite around here!
Beautiful & colorful pasta recipe!
Love these brilliant purples and oranges! Also, the idea of eating pasta and getting some veggies at the same time is great!
Beets are my favorite! Lovely dish!
Pasta perfection! I a always in for some colorful pasta!
I love pasta primavera so much. Yours looks AH-mazing and very summery!
Beautiful! I love the idea of adding rotisserie chicken.
After eating this salad, it looks so healthy and delicious, I will eat my dessert. And feel guilt-free about it too!!
I want this for dinner!
Such a fresh salad!
Whoa. This salad is simply stunning and full of my favorite veggies!!
What a creative way to use beets! The beautiful colors of the watercress and beets make it so appealing.
Love it!
Cheers..
Absolutely gorgeous! I learn more and more abut food photography from you!
This is just so beautiful Naomi and I love beets!!
Looks so lovely, Naomi! I have to try this! How long to do you roast your beets for?
Love beets! This is super gorgeous, Naomi!
So, that’s definitely one gorgeous way to eat your pasta AND beets! Beautiful dish!
I love beets — they’re so delicious and add so much color! This looks like a perfect pasta dish for summer. 🙂
Just a gorgeous dish, Naomi!! I’m all about beets, so this is speaking to me very much.
Wow, Naomi. Sounds delicious but it’s just too pretty to eat!
Beets make everything better, in my opinion. This looks delicious! And I love that gorgeous photo of the beets!
This needs to be my dinner! So beautiful!
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!
This looks almost too pretty to eat!! Almost.