Summer Veggie Pasta Primavera {with Homemade Pasta}

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Hey guys! I’m on vacation enjoying the Oregon coast, so I’m gonna make this brief! This dinner is the bomb diggity and must be made. Seriously. I am in LOVE with it. Of course I have a weird obsession with eating veggies and LOVE to shove them into my food any which way, but making fresh pasta to go along with them somehow took this meal to new heights. I made this for a dinner with friends and we all were seriously fighting over who would get seconds! Not even kidding.

Fresh pasta is one of those things that I was hesitant to try. I mean, only people on Iron Chef would make fresh pasta right? WRONG. I got my hands on some purdy little KitchenAid Pasta attachments and went to town making my own pasta.

Verdict?

Holy life changing deliciousness batman.

It takes a little more time then say….opening a box of dried pasta from the store, but there is such a huge difference between the two. Homemade pasta is fresher, cheaper, more delicious {and dare I say healthier!!} than the store bought kind. All you need is some flour, a few eggs, a little water and these attachments.

The basic roller above is the main one that will do your kneading and flattening.

See those numbers on the dial? You feed your pasta through, click to the next number and feed it through again. This makes your pasta sheet thinner and thinner. I would have taken a picture of this process but I alas do not have 17 arms….unfortunately.

Once your pasta sheet is as thin as you’d like, switch out the roller attachment for the spaghetti, angel hair or fettuccine attachment and cut your pasta. Isn’t it purdy? I did fettuccine. I made a big batch and stuck a bunch in the freezer. Fresh pasta in a snap on a weeknight, baby!! LOVE that. I’d highly recommend the KitchenAid attachments because they were super simple to use, came with great instructions and made clean up a cinch.

I made a summer dish with a asparagus, peppers, zucchini and carrot. YUM!

Grab a fork and dig in! Here’s the printable:

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5 from 1 vote

Summer Veggie Pasta Primavera {with Homemade Pasta}

Summer veggie pasta primavera is a delicious dinner to make when all the summer veggies are on!

servings 4 servings

Prep Time 15 mins

Cook Time 17 mins

Total Time 32 mins

Ingredients

• ▢ 1 lb fresh fettuccine
• ▢ 1/4 cup butter
• ▢ 1 cup diced white onion
• ▢ 3 cloves garlic minced
• ▢ 1 small zucchini diced
• ▢ 1 lb asparagus chopped
• ▢ 1 small red pepper diced
• ▢ 1 small yellow pepper diced
• ▢ 1 cup diced carrot
• ▢ 1 tablespoon all purpose flour
• ▢ 1 cup chicken stock
• ▢ 1/2 cup heavy cream
• ▢ 2 teaspoons dried basil
• ▢ 1 teaspoon dried oregano
• ▢ salt & pepper to taste
• ▢ 2/3 cup freshly grated parmesan cheese
• ▢ a little hot pasta water if needed

US Customary - Metric

Instructions

• In a large pot, saute onion, garlic, zucchini, asparagus, red pepper, yellow pepper and carrots in butter over medium heat until veggies start to soften, 5-7 minutes. Sprinkle with flour and cook 1 minute. Stir in chicken stock and let mixture turn into a thick sauce. Add in spices, seasonings and cream. Stir to incorporate and reduce heat to low to keep warm.
• In another large pot, bring water to boil and salt water generously. Cook fresh pasta until al dente and drain. Pour immediately into pot of sauce, sprinkle over parmesan cheese and toss. If need be, add in a little pasta water to get sauce to desired thickness. Serve immediately.

Nutrition

Calories: 813kcal | Carbohydrates: 102g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 183mg | Sodium: 507mg | Potassium: 950mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7885IU | Vitamin C: 75mg | Calcium: 322mg | Iron: 6mg

Course: Dinner

Cuisine: Italian

Keyword: pasta primavera, summer veggie