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Pasta della Primavera


Spring Pasta

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  • 3-4 tbsp. extra-virgin olive oil
  • 1 garlic clove, peeled, then smashed
  • Pinch red pepper flakes
  • 3 ripe Roma or San Marzano tomatoes, lightly scored on top and bottom
  • 3 servings linguine pasta
  • 2 scallions, thinly sliced
  • 8 oz. cremini mushrooms, sliced
  • 1 tbsp. fresh rosemary, finely chopped
  • Salt and pepper
  • 1/3 cup pine nuts
  • 4 oil-packed sun-dried tomato halves, sliced thinly
  • 1 tbsp. lemon juice
  • Handful fresh spinach, shredded by hand
  • Grated Parmigiano-Reggiano or Pecorino Invecchiato cheese (Aged Pecorino)


Servings 3
Preparation time 5mins
Cooking time 20mins


Step 1

1. In a medium skillet, add olive oil, garlic, and red pepper flakes, then turn it to medium heat. Once garlic has browned, discard it. In a boiling pot of salted water, add the tomatoes, and cook for 30-40 seconds, then add them to a bowl of ice water.

2. Add the linguine to the pot and cook until 'al dente'. Meanwhile, add the scallions, mushrooms, and rosemary to the skillet, season with salt and pepper. Peel away the outer skin of the tomatoes in the ice water, and roughly chop tomatoes. Add the sun-dried tomatoes, fresh tomatoes, and pine nuts. Season fresh tomatoes with salt and pepper, then stir.

3. Add the lemon juice and spinach to the skillet, then cook until spinach is slightly wilted. Add half a ladle of pasta water to the skillet. Transfer to a serving platter. Sprinkle with Parmigiano-Reggiano or Pecorino Invecchiato. If it seems a little dry, drizzle with extra-virgin olive oil.


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