This Casarecce Pasta Primavera with fresh vegetables is perfect to serve for dinner this week!
I’m a fan of serving pasta recipes for my family.
I’ve been on a mission to learn all of the different types of pasta dishes to cook because pasta dishes are so easy to put together for a family dinner during the week!
If you haven’t tried my other pasta recipes, make sure you take a peek at those recipes to add to your weekly meal plan, too.
Printable Weekly Meal Planner
Printable Weekly Meal Planner
You can get very creative with pasta recipes and add fresh vegetables and more to make them tasty!
Today I’m sharing this Casarecce Pasta Primavera recipe with you as an option to serve for your family. I’ll be honest, I only recently heard about Casarecce pasta.
What is Casarecce Pasta?
Casarecce pasta originated in Sicily. The pasta is short and slightly twisted and loosely rolled to hold pasta sauces.
What is primavera?
Primavera means “spring” in Italian. It usually includes the best and brightest of spring vegetables.
Combining the pasta and the vegetables is what makes this pasta dish absolutely amazing! Just see for yourself. I hope you enjoy this recipe!
Casarecce Pasta Primavera
Ingredients:
- 1 lb. Casarecce pasta
- 1 large carrot, cut into matchsticks
- 1 cup snap peas
- 1 tablespoon olive oil
- 8 oz. prosciutto or ham, chopped small
- 1 shallot, sliced
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 cup chicken stock
- Parmesan cheese
Directions:
Boil pasta as directed on package, drain and set aside.
In a skillet, saute prosciutto or ham and shallot for about 3 minutes.
Add in garlic and red pepper flakes, cook for 1 minute.
Stir in cream, stock, and mustard.
Add in veggies and simmer for about 5 minutes.
Add in drained pasta, toss until combined.
Finish with fresh parmesan cheese if desired.
Serve immediately and enjoy!
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Casarecce Pasta Primavera
Ingredients
- 1 lb. Casarecce pasta - or your favorite pasta
- 1 large carrot, cut into matchsticks
- 1 cup snap peas
- 1 tablespoon olive oil
- 8 oz. prosciutto or ham, chopped small
- 1 shallot, sliced
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 cup chicken stock
- Parmesan cheese
Instructions
Boil pasta as directed on package, drain and set aside.
In a skillet, saute prosciutto or ham and shallot for about 3 minutes.
Add in garlic and red pepper flakes, cook for 1 minute.
Stir in cream, stock, and mustard.
Add in veggies and simmer for about 5 minutes.
Add in drained pasta, toss until combined.
Finish with fresh parmesan cheese if desired.
Serve immediately and enjoy!
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