What’s even better than eating healthy? Eating healthy without feeling like you are.
There are very few adults who aren’t guilty of having gone on some sort of crash diet in their lives. The problem is that uber-healthy diets aren’t sustainable, because no one wants to eat steamed broccoli and plain baked chicken everyday.
You may have pasta written off as strictly comfort food, but garlic pasta primavera gives you plenty of wholesome fresh veggies to go along with those stomach pleasing carbs.
To hear the name pasta primavera, you’d probably assume that the dish comes from some rich Italian tradition. You might be able to practically picture a family harvesting vegetables on their Tuscan villa before first concocting this dish centuries ago, but you’d be wrong.
In reality, pasta primavera is an American invention that only traces its roots back to the mid-1970s. A New York chef invented the dish by accident when he was cooking for a baron at his summer home in Nova Scotia.
The baron asked for something unusual, and the chef obliged with a mixture of butter, cream, and cheese (much like the basis of Alfredo), but he then added an assortment of fresh vegetables. The addition of vegetables was something that had never been done, and when the chef returned to New York with the recipe, it became a hit in his restaurant.
The classic version of this dish hasn’t changed much since it was invented, but garlic pasta primavera is often made without a cream sauce at all. Instead, the veggies are cooked with garlic and oil then added to the pasta. Few people realize that an American chef invented pasta primavera in Canada, but that’s exactly how it happened.
Taking The Good with The Bad
Of course, it should never be suggested that fresh vegetables can’t be absolutely delectable when properly prepared, but often they don’t receive the care they deserve and are therefore relegated to a less-than-tasty reputation.
Garlic pasta primavera is somewhat revolutionary in that it doesn’t have excessive additions in the way of unhealthy items to balance all of those veggies. Instead, it uses the pasta and accompany flavors as a means of bringing out the vegetables’ natural deliciousness.
Vegetables cooked in the primavera style would, of course, be delicious on their own, but adding them over pasta is like adding croutons to a salad: it just provides an extra push to truly elevate the dish.
Making Your Own
As you’ve probably guessed by now, making good garlic pasta primavera doesn’t take all that much time or effort. In fact, it may only take about 20 minutes from start to finish.
You’ll want to begin by choosing your vegetables. Peppers, asparagus, and carrots are classic choices included in this recipe. From there, cook your pasta and begin preparing the veggies:
- Preheat your oven to 400 degrees.
- As it warms, create individual foil boats for each of your vegetable groups.
- Place olive oil, garlic, and veggies in each of the boats and cook them for about 12 minutes.
Your vegetables should still be slightly firm when they’re finished. Mix them all together, and then serve over your pasta.
The most obvious way to put your own spin on garlic pasta primavera is to switch up the veggies you include. Anything is fair game so long as it is fresh, so you could experiment with squash, cauliflower, peas, or any other of your favorites.
Don’t be afraid to add your own blend of seasoning as well—well-seasoned veggies are key to a good pasta primavera dish.
It’s hard to know for sure that you’re getting your daily recommended amount of vegetables, so garlic pasta primavera could be a great way for you to ensure that you’re maintaining a healthy diet.