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Coffee and Crumpets

Real Food with Altitude

American Italian Pasta, Rice and Grains Recipe Index Spring Vegetables Vegetarian

Asparagus Pasta Primavera

Pasta Primavera

Asparagus season is quickly coming to an end here in Colorado. I find that asparagus is one vegetable I insist on eating only in season. Other vegetables I often let slide and eat a few here and there. Corn and asparagus are two I refuse to buy off season, though from somewhere, we seem to have them available all year round!

Until last month, I had never tried a truly, local grown asparagus. Let me tell you in one word, wow. In Texas, I shopped from a local farm but they didn’t grow asparagus. I don’t know if asparagus can be grown in Texas! This farm had Southern specialities like all kinds of fresh beans, fried pies and then your usual farm fare.

Pasta Primavera

So, as long as local, Colorado grown asparagus is available, I’ve been rushing to the farm every week piling up on the grassy goodness. I have never tasted asparagus this sweet and perfect. Store bought asparagus is absolutely no comparison. 

My most recent visit, I grabbed two bunches of perfectly, green, crisp asparagus spears. I had no idea what was planned for these beauties but I knew they would be the highlight of my dish.

Pasta Primavera is one of my favourite springtime dishes. It’s substantial enough for lunch and dinner, versatile enough to use up what you have in the fridge and light enough to not bog you down in the warmer months. 

Pasta Primavera

I loaded up the pasta with the fresh asparagus, a light tomato cream broth and a handful of spinach. Asparagus Pasta Primavera is the perfect dish to highlight the sweet and tender asparagus against the neutral pasta. It is so good. If you can still get some asparagus, make this!

I used whole tomatoes in this dish because I had a bowl of organic tomatoes that urgently needed to be used up. I, usually, like cherry or grape tomatoes in my primavera. I like how they heat up, pop and release just the right amount of juice; mixed with the olive oil, garlic and a drop of cream and a splash of pasta water, it makes a perfect sauce. 

Pasta Primavera

Homemade pasta would be the ideal pasta to use here but since my husband left my pasta machine behind in Texas, I used dry pasta. I haven’t bought another machine as yet, because I know when I do, there’ll be no stopping me. I have a weakness for pasta. But, I have lived four years without one, I think it’s time. I have a birthday this week and I am thinking of asking one for my gift 🙂 Better start dropping those hints 😉

I blanched my asparagus in salted water because I wanted the green colour intact, but you are welcome to just sauté them and build your sauce from there. Also, this pasta dish is vegetarian, but I’ve made many primaveras with chicken or sliced sausage; so good. Great thing here is; you don’t need a lot of meat because it is vegetable heavy.

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Asparagus Pasta Primavera

Prep time:  30 mins

Cook time:  30 mins

Spring recipe highlighting fresh asparagus tossed with pasta in a light tomato cream sauce.
Ingredients
  • 1 pound/500g pasta, any shape
  • 2 pounds/1kg fresh asparagus
  • 3 cups cherry tomatoes or 4 medium tomatoes
  • 4 cups fresh, baby spinach leaves
  • 1 red onion, sliced
  • 3 cloves garlic, finely chopped
  • 3 tablespoons extra virgin olive oil
  • ¼ cup chopped herbs of choice, basil, parsley, mint
  • ¼ cup heavy cream (optional)
  • ¼ cup Parmesan cheese
  • salt and pepper
  • 1 cup pasta water from boiling the pasta
Instructions
  1. Start by boiling some water in a big pot to blanch the asparagus.
  2. If you want to just sauté the asparagus instead, then skip the blanching step.
  3. When the water is boiling, add a teaspoon of salt, and add the asparagus.
  4. Simmer for no more than 5-7 minutes.
  5. Remove from the boiling water onto a bowl of cold water to stop cooking.
  6. Cool down the asparagus.
  7. Chop the asparagus in medium bite size pieces.
  8. In a large sauté pan, heat the olive oil and add the garlic.
  9. Let cook for a minute and then add the cherry tomatoes, or chopped whole tomatoes.
  10. Let the cherry tomatoes cook and pop and release their juice.
  11. Season with salt and pepper.
  12. Cook the pasta according to the package directions, pulling them off one minutes shy of being done.
  13. Drain the pasta reserving a cup of pasta water.
  14. Add the coked pasta to the tomato sauce in the pan.
  15. Toss around and add a bit of water if needed.
  16. Add the asparagus, the spinach, herbs and heavy cream, if using.
  17. Toss until the pasta is cooked and coated with the light sauce.
  18. Add as much pasta water is needed to loosen the pasta.
  19. Sprinkle with Parmesan cheese and toss through and serve.
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Pasta Primavera

I hope everyone has been enjoying the lovely summery days we’ve been having. I have to say though, it’s getting a little too hot, a little too quickly! Last few days in Denver have been very hot. I don’t do hot. I envy all the Southern Hemi people enjoying autumn.

I’ve been trying to make my rounds and catch up with my blog reading but it’s been slow going. I haven’t forgotten you! I am just moving so slow that it takes me twice as long to do anything which means I have no time left at bedtime to catch up on my reading! Imagine how long it’s taking me at the grocery store! So, I’ll be by to see you all.

This week has been hectic all around with the kids last week at school and all their activities. I have to say that they made me proud. After all the screaming I do during term time, and all the non listening they do, I am surprised they finished the school year like they did. My eldest daughter finished her first year in college with an all A report card, my second daughter finished 11th Grade with a 4.0 GPA and my youngest daughter graduated 8th Grade with Excellence in all classes, I am chuffed (#proudmama). As for Laith, well I’m just happy he got up everyday for school and made it there on time!

Have a great week, y’all!

I love to hear from my readers so please leave me a comment! If you enjoyed this post please share!

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Comments

  1. Choc Chip Uru says

    July 1, 2014 at 5:49 pm

    I go against seasons all the time with food, just to eat the things I like best 😛
    Delicious asparagus dish, it looks so fresh and inviting!

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..CCU Undercover: Red Lantern On RileyMy Profile

  2. Henna says

    June 16, 2014 at 10:48 am

    Wonderful dish! I love that it isn’t cream and cheese heavy, thus making the pasta and vegetables the true stars of this dish. Unfortunately I haven’t been lucky enough to try locally grown asparagus, and the kind I find at the grocery store just tastes so blah. iA once I get back home I’ll look out for some that are locally grown!
    And happy belated birthday! Anddd congratulations on your children’s accomplishments! There truly is no better gift for a mother whose children are succeeding 🙂
    Henna recently posted..Browned Butter Chocolate Chip CookiesMy Profile

  3. Charles says

    June 13, 2014 at 3:27 pm

    Such a beautiful, vibrant dish Nazneen – the good thing about asparagus here is that when it’s not in season you can’t actually buy it. Not like in France where it was shipped in from the giant plastic growing tunnels in Israel or Spain year-round. So like you I only get it in season, and I would certainly never buy tinned asparagus – bleurgh!
    Charles recently posted..Organic tasties from LoppiMy Profile

  4. Hari Chandana says

    June 13, 2014 at 6:54 am

    Looks so colorful and delicious.. awesome clicks! 😀
    Hari Chandana recently posted..Mamidikaya Pesara Pachadi Recipe – Raw Mango Moong Dal Chutney Recipe – Andhra Chutney RecipesMy Profile

  5. Nami | Just One Cookbook says

    June 9, 2014 at 4:52 pm

    Beautiful summery pasta! I love asparagus but I usually cut into small pieces. After seeing this photo, I would love to try serving some of them uncut. Very very pretty! Love the light pasta like this when we have hot weather. Spectacular dish!
    Nami | Just One Cookbook recently posted..Chicken Meatball Bento 豆腐ハンバーグ弁当My Profile

    • Nazneen Hamilton says

      June 10, 2014 at 11:18 pm

      Thank you Nami! I love uncut asparagus, they are so beautiful. My son wanted all the big ones and I had to stop him from eating all our dinner!

  6. sippitysup says

    June 9, 2014 at 9:16 am

    I love asparagus and look forward to the big fat stalks of spring. I’ll eat it the rest of the year, but when it’s fresh and local and just picked it’s sweeter than the regular asparagus you can get shipped in from anywhere the rest of the year. GREG

    • Nazneen Hamilton says

      June 10, 2014 at 11:19 pm

      I couldn’t believe how sewer the local stuff was, pretty tasty! Thanks for stopping by Greg.,

  7. miss messy says

    June 9, 2014 at 5:39 am

    Well done to you’re children! That’s excellent news! I always insist on buying asparagus when it’s in season too! This looks fabulous! So colourful 🙂
    miss messy recently posted..Chipotle Sweet Potato HummusMy Profile

    • Nazneen Hamilton says

      June 10, 2014 at 11:19 pm

      Thanks Holly! It was very good!

  8. TheKitchenLioness says

    June 7, 2014 at 11:54 pm

    Nazneen, so glad to hear that your children did so tremendously well in school – you must be very proud indeed!
    As far as your pasta primavera is concerned, it looks absolutely wonderful – a true delight on a plate. Local asparagus is just the best!
    Hope you a had a great birthday and most of all that you are feeling much better very soon!
    Take good care of yourself!
    Hugs,
    Andrea
    TheKitchenLioness recently posted..French Fridays with Dorie – Salmon RillettesMy Profile

    • Nazneen Hamilton says

      June 10, 2014 at 11:21 pm

      Thanks Andrea! I am quite happy for them and proud also. I had a great birthday. Thank you. And I’m getting better. xx

  9. Margherita@lapetitecasserole says

    June 7, 2014 at 1:37 am

    Exactly as you, I eat asparagus just in season, even though I love them, no metter where. Your pasta looks really yummy, as you can immagine my pasta recipes, according to Italian tradition, are really classic, but I’m really curious about new and original recipes! Thanks for sharing, hope you’re well. Have a great we!
    Margherita@lapetitecasserole recently posted..Black rice with salmon tartarMy Profile

  10. Emma says

    June 6, 2014 at 4:53 pm

    This looks so bright and full of lovely goodness! Yum!
    Emma recently posted..Blueberry Peach CrumbleMy Profile

    • Nazneen Hamilton says

      June 10, 2014 at 11:22 pm

      Thank you, Emma!

  11. Ansh says

    June 6, 2014 at 4:06 pm

    Happy Birthday in advance! I hope you have fun and fabulous day tomorrow.I will be missing out on the Colorado summer bounty but I know you will keep posting about it.

    Love this beautiful dish ! and you too :*
    Ansh recently posted..Quinoa Pasta with Spinach and Cheese – Ina FridaysMy Profile

  12. Pamela @ Brooklyn Farm Girl says

    June 6, 2014 at 9:16 am

    Everything about this pasta dish screams our fresh to me! And can we talk about how amazing your pictures are? Honestly, they’re stunning!
    Pamela @ Brooklyn Farm Girl recently posted..Caramel TWIX Popcorn RecipeMy Profile

  13. Gourmet Getaways says

    June 6, 2014 at 3:33 am

    Nothing beats fresh! Pasta with asparagus, tomatoes and olive oil is a real healthy treat! I won’t pass on this one 🙂

    Julie
    Gourmet Getaways
    Gourmet Getaways recently posted..Parlour Wine Room ReviewMy Profile

  14. Angie (@angiesrecipess) says

    June 6, 2014 at 3:24 am

    Asparagus is my favourite spring veggie. I love how fresh and delicious this pasta dish looks!
    Angie (@angiesrecipess) recently posted..Quark Cheese Berry PopsiclesMy Profile

  15. Abbe@This is How I Cook says

    June 5, 2014 at 9:48 pm

    S your children are smart as well as beautiful? And I’m assuming that your oldest will eat this! You are right about asparagus. We had a patch when we first moved into our house and they were so good. But your photos are what have me drooling. Please help!
    Abbe@This is How I Cook recently posted..Overnight Mexican Egg CasseroleMy Profile

  16. Minnie@thelady8home says

    June 5, 2014 at 11:15 am

    One word…s-t-u-n-n-i-n-g!!! Just wow for a pasta dish. You are so right about asparagus. But I will admit that I had some great luck with that vegetable off season at Whole Foods. But then I don’t look as deep s you do. This is gorgeous!
    Minnie@thelady8home recently posted..Memorial Day marathon BBQ – Soola ChickenMy Profile

  17. Heavenly says

    June 5, 2014 at 10:50 am

    What a beautiful, colourful, and seasonal pasta dish! Have u ever seen what asparagus looks like when its growing in the ground? Its so funny looking 🙂
    Hope you are well
    *kisses* H
    Heavenly recently posted..Because sometimes a girl needs to treat herselfMy Profile

  18. Mary Frances says

    June 5, 2014 at 10:04 am

    This looks so beautiful and fresh!
    Mary Frances recently posted..Fried Catfish atop a Baby Kale Salad with Sautéed Radishes and Japanese Turnips  My Profile

  19. Bam's Kitchen says

    June 5, 2014 at 7:19 am

    What a proud mama you should be! Now I don’t feel bad with all my nagging and carrying on during the year to get the kids doing what they need to be doing. One day they will appreciate all that carrying on. Well I hope so, don’t you think? This is one grab eye gorgeous dish Nanzeen. Love those colorful vegetables. I love these kind of comfort dishes. Just pinned!
    Bam’s Kitchen recently posted..Chocolate French Eclairs with Cinnamon CreamMy Profile

  20. Helene D'Souza says

    June 5, 2014 at 6:17 am

    Nazneen you are tempting me 🙂
    I miss tasting and eating asparagus, to the contrary to what I used to think about the veggie as a kid. Nothing beats fresh seasonal asparagus and a pasta dish of it is even better.

  21. glamorous glutton says

    June 5, 2014 at 1:50 am

    This looks wonderful, so bright and fresh. I’m lucky enough to have an asparagus farm just a mile away. It’s so good to be able to pick up really fresh stalks and it’s so versatile. Love it, but only in season. GG
    glamorous glutton recently posted..Fish Stew Rio Style (Moqueca)My Profile

  22. Krissie - Pearls of Style says

    June 4, 2014 at 5:58 pm

    Nazneen this looks lovely and definitely is a dish I’d love with simple good flavours. The photos look lovely and vibrant 🙂

    Krissie x – http://pearlsofstyle.blogspot.com.au
    Krissie – Pearls of Style recently posted..QT Fashion Week 2014 – Up & Coming Designer High TeaMy Profile

  23. John@Kitchen Riffs says

    June 4, 2014 at 9:30 am

    There’s really nothing like local asparagus, is there? I always do buy some of the asparagus imported from Peru right at the beginning of the season — because I’m so craving it! — but you’re right it doesn’t compare. Anyway, great dish — asparagus works so well in pasta. You definitely need another pasta machine. I don’t use mine every week, but I do use it a lot. Good stuff — thanks.
    John@Kitchen Riffs recently posted..The Monkey Gland CocktailMy Profile

  24. Bill says

    June 4, 2014 at 6:26 am

    Wow! Such a fresh and healthy dish, Nazneen! Absolutely stunning photos as well. Love this post!
    Bill recently posted..Fried Green Tomatoes with Crabmeat and Chipotle Tartar SauceMy Profile

  25. Maureen | Orgasmic Chef says

    June 4, 2014 at 6:04 am

    I agree with you about in-season. I feel the same way about asparagus, corn, mangos and most stone fruit and berries. Thankfully where we live things can be grown nearly all year so it’s only mangoes and asparagus I have to wait a long time for.
    Maureen | Orgasmic Chef recently posted..Bugs in FoodMy Profile

  26. Sugar et al says

    June 4, 2014 at 6:00 am

    Love pasta primavera and love asparagus. I make so many different versions of this at home and I cannot wait to try out your’s. It looks amazing and you made the vegetables shine through which the is the true essence of this pasta dish. Beautiful photos…they make me hungry (as usual):-)
    Sugar et al recently posted..Date Cupcakes with White Chocolate Ganache FrostingMy Profile

  27. Hotly Spiced says

    June 4, 2014 at 5:24 am

    Congrats to you in that all your children are a credit to you as they’re all achieving well. Unlike you though, I love the heat and it’s never too hot for me. I’m currently sitting in front of the gas heater and would much prefer a warm summer’s night with the windows open and a lovely breeze wafting through the windows. I do agree with you though, that asparagus should truly only be eaten when in season. And your primavera pasta looks very fresh, vibrant and wonderful xx
    Hotly Spiced recently posted..Balmoral Burn, 2014My Profile

    • Nazneen Hamilton says

      June 7, 2014 at 11:27 am

      I think we should swap houses and seasons! You come here and I’ll come to Australia! Only bad thing is, we wouldn’t see each other.

  28. nancy@jamjnr says

    June 3, 2014 at 7:21 pm

    I’m with you with asparagus – if it’s in the shops and locally grown I can’t resist it. I have a pasta machine I’ve moved all around the world with me and I might have used it only a handful of times – it’s a shame we’re not closer:)
    nancy@jamjnr recently posted..In My Kitchen June 2014My Profile

    • Nazneen says

      June 3, 2014 at 10:24 pm

      I bet if I had not left my pasta machine, it would be sitting in my storage, untouched for 4 years 🙂

  29. Monica says

    June 3, 2014 at 7:00 pm

    This just looks straight-up delicious! It’s beautiful and looks so vibrant and fresh. I have been buying a lot of asparagus at the farmer’s market and I just can’t get tired of it. Things are so much better in season, aren’t they… Hope you are feeling loads better. Take care.
    Monica recently posted..Spelt chocolate chip cookies (with walnuts and sea salt)My Profile

    • Nazneen says

      June 3, 2014 at 10:25 pm

      Thank you, Monica! I’m getting there, I have good days and bad days but I try to be positive!

  30. Karen (Back Road Journal) says

    June 3, 2014 at 2:09 pm

    Your pasta dish sounds wonderful and with your gorgeous photos, who could resist making it.
    Karen (Back Road Journal) recently posted..Three Years On The Back RoadsMy Profile

    • Nazneen says

      June 3, 2014 at 10:26 pm

      Thank you for your lovely comment, Karen!

  31. Denise Browning@From Brazil To You says

    June 3, 2014 at 11:19 am

    What a great composition dish in terms of colors, textures, and flavors. It looks delicious, fresh, and comforting. It is so interesting… My children asked me to buy asparagus recently. I am thinking to surprise them with this pasta. I hope you are feeling better, Nazneen!
    Denise Browning@From Brazil To You recently posted..Açaí Bowl (Açaí na Tigela)My Profile

    • Nazneen says

      June 3, 2014 at 10:26 pm

      Thank you, Denise! I think the girls would like it because it’s pretty mild and sweet mixed with pasta. Let me know what they think!

  32. cquek says

    June 3, 2014 at 9:32 am

    HOLY WOW!! I want a plate right now please!
    cquek recently posted..Sagrada Familia Barcelona Part 2, BarcelonaMy Profile

    • Nazneen says

      June 3, 2014 at 10:27 pm

      You’re funny, Candy! Thank you for your comment!

  33. francesca says

    June 3, 2014 at 8:39 am

    Welcome back (again!).

    Another lovely dish- I heart season ingredients too. And it’s all green asparagus for us over here (re: the creepy albino stuff tastes like nothing to me)
    francesca recently posted..Potato + Beef EmpanadasMy Profile

    • Nazneen says

      June 3, 2014 at 10:28 pm

      I’ve never tried the creepy white stuff, but I sure do like the green one! Thank you, my dear Francesca.

  34. Danielle says

    June 3, 2014 at 7:37 am

    Totally scrumptious supper, love your take on pasta primavera and just loving the asparagus season right now! I’m hoping there’s a few weeks of it left here in the UK. Congrats on your kids’ excellent end-of-year results and achievements and many happy returns for your special day 🙂

    • Nazneen says

      June 3, 2014 at 10:28 pm

      Thank you Danielle for your lovely comment! I knows the UK goes crazy over asparagus season, I hope you get your fill before it disappears.

  35. Karen Harris says

    June 3, 2014 at 7:17 am

    Beautiful photos Nazneen! I could grab a fork and eat this gorgeous dish.
    Karen Harris recently posted..Summertime Cooking with Epicurean Butter: Grilled Caesar Salad with Roasted Garlic and Herb CroutonsMy Profile

    • Nazneen says

      June 3, 2014 at 10:29 pm

      Thank you, Karen!

  36. Shashi @ RunninSrilankan says

    June 3, 2014 at 6:29 am

    These asparagus look so good – so fresh, adding them blanched to the dish not only preserves their gorgeous color but also their wonderful crunch – such a lovely dish Nazneen!!

    • Nazneen says

      June 3, 2014 at 10:30 pm

      Thanks Shashi! They were such a gorgeous colour when I bought them that I didn’t want to ruin it by cooking it!

  37. Shashi @ RunninSrilankan says

    June 3, 2014 at 6:27 am

    These asparagus look so good – so fresh, adding them blanched to the dish not only preserves their gorgeous color but also their wonderful crunch – such a lovely dish Nazneen!
    Shashi @ RunninSrilankan recently posted..World Cup Menu Sampling @ Pub 71 ~ An Atlanta Food Blogger Society SpecialMy Profile

  38. Shelley @ Two Healthy Kitchens says

    June 3, 2014 at 5:48 am

    Oh, wow! Everything about this post is awesome … from the utterly gorgeous recipe (I’m a pasta fanatic, too!) to the potential of a birthday-gift-pasta-machine, to the end of an uber-successful school year! So great all around! But getting back to this pasta for just a minute … I’m 100% in love with the beautiful simplicity! Such a perfect way to embrace asparagus season! Thanks for the lovely inspiration to kick-start my day (so hungry now!)! Hope you birthday is wonderful (and I am soooooo looking forward to some fresh pasta recipes soon – lol)! 😀
    Shelley @ Two Healthy Kitchens recently posted..Mini Deep Dish Pizzas + Dessert!My Profile

    • Nazneen says

      June 3, 2014 at 10:31 pm

      Thank you Shelley! I don’t know if the pasta machine will materialise, but we’ll see 🙂

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