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Pasta Primavera

Pasta Primavera

A wonderful dish to make in the springtime, when the new vegetables at the market are all so sweet and tender. Make this with the pasta shape you like best!

  • Yield: 8 servings


  • 1/2 cup cubed carrots
  • 1/2 cup asparagus, sliced crosswise into 1/2-inch pieces
  • 1 pound orecchiette pasta or other pasta
  • 1 tablespoon plus 1 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 cup cubed zucchini
  • 1 cup cubed yellow squash
  • 1/2 cup chopped tomato
  • 1/2 cup frozen green peas
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated Parmesan cheese (optional garnish)


  • Bring a large pot of water to a boil.

  • As the pasta water is heating, bring a small saucepan of water to a boil.

  • Add the carrots and asparagus to the small saucepan and blanch for 2 minutes.

  • Using oven mitts or pot holders, remove the small saucepan from the heat and pour the carrots and asparagus away from you into a colander set in the sink. Rinse under cold running water to refresh.

  • While cooking the vegetables, add the pasta and 1 tablespoon of the salt to the large pot of boiling water.

  • Return to a boil and cook the pasta until al dente, stirring occasionally, about 12 to 15 minutes.

  • Turn the stove off, and with a small ladle, transfer 1/4 cup of the cooking liquid to a small cup and set aside.

  • Using oven mitts or pot holders, drain the rest of the pot away from you into a colander set in the sink.

  • Place the pasta in a large bowl with the 1/4 cup cooking liquid and cover with plastic wrap or a clean kitchen towel to keep warm.

  • In a large skillet over medium-high heat, melt the butter and, when hot, add the olive oil.

  • Add the onion and cook, stirring, for 2 minutes.

  • Add the garlic, and cook, stirring, for 30 seconds.

  • Add the zucchini and squash, and cook, stirring, for 3 minutes.

  • Add the cooked carrots and asparagus, and cook, stirring, for 1 minute.

  • Add the tomato, peas, the remaining teaspoon of salt, and the pepper. Stir and remove from the heat.

  • Pour the vegetables over the pasta in the bowl.

  • Drizzle with the extra-virgin olive oil, add the parsley, and toss to coat evenly.

  • Sprinkle, if you like, with the Parmesan cheese.

  • Serve immediately.

Recipe Details