Homemade Pasta Primavera

By davidv

There's no wrong time to make Homemade Pasta Primavera, but in the summertime, when fresh produce is available, this recipe is outstanding. A trip to your local farmers’ market might be in order…

Tip: While the garlic and onion base of the primavera sauce adds a rich flavor to the dish, the rest of the ingredients can be substituted or omitted. Play around with other garden-fresh vegetables and try using your favorite spices to personalize the meal.

Ingredients

• Pasta:
• 3 large eggs
• 3 Tbsp water
• 1 Tbsp extra-virgin olive oil
• 1 tsp salt
• 1/4 tsp ground white pepper
• 2-1 ⁄4 cups all-purpose flour
• Primavera Sauce:
• 3 Tbsp extra-virgin olive oil
• 1 cup thin carrot strips
• 2 heaping cups of broccoli florets, chopped
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 medium red bell pepper, cored, seeded, and cut into thin strips
• 8 asparagus spears, thinly sliced
• 1 small zucchini, diced
• 1 cup frozen peas, thawed
• 4 Roma tomatoes seeded and diced
• 1-1/2 tsp ground black pepper
• 3/4 cup chicken or vegetable broth
• 2/3 cup heavy cream
• 2/3 cup grated Parmesan cheese
• 1/2 cup basil leaves, chopped

Details

Adapted from qvc.co

Preparation

Step 1

To prepare the pasta, fit your stand mixer with the dough hook attachment. Add the eggs, water, oil, salt, and pepper to the mixing bowl and mix on low speed to combine. Gradually add the flour until the dough clumps together. It should feel moist and pliable. Knead on low speed for 5 minutes, or until the dough is smooth and elastic. Form the dough into 4 discs and wrap each in plastic wrap. Let the dough rest at room temperature for 20 minutes, or refrigerate until ready to use.

Attach the pasta roller to the stand mixer and set the thickness setting to #1. Flatten 1 piece of dough, keeping the other remaining pieces wrapped. Lightly dust the disc with flour just before rolling it through the attachment. Turn the mixer onto medium and feed the dough through the rollers at least 3–4 times, folding and turning each time until smooth. If the dough feels sticky, dust it with more flour.

Change the setting to #2 and feed the dough sheet through the rollers twice. Then feed the dough through settings #3 and #4, only once each. Repeat with the remaining discs of dough. Let the dough sheets rest on a lightly floured surface for 5 minutes. Replace the roller with Fettuccini Pasta Cutter. Feed the dough sheets through the cutter, and place flat on a sheet pan until ready to cook.

To prepare the primavera sauce, heat the olive oil over medium heat in a large stockpot. Add the carrots and broccoli and cook for 3 minutes. Add the onions, garlic, and red bell pepper, and cook for 3 more minutes. Add the asparagus and zucchini and cook for an additional 2 minutes. Then add the peas, tomatoes, black pepper, and broth into the vegetable mixture. Turn the heat to high and bring it to a boil. Once the mixture has boiled, turn the heat to low, add the heavy cream, and simmer for 3–4 minutes.

As you prepare the primavera sauce, boil a large sauce pot of salted water. Add the pasta and cook for 3–4 minutes, or until barely tender, stirring frequently. Drain and place the pasta into the stockpot with the sauce. Add the Parmesan cheese and basil and toss until evenly coated. Serve immediately.