You know chef, restaurateur, and Food Network mainstay Geoffrey Zakarian from shows like Chopped (and from his fabulous take on roast chicken), but this industry pro is also a seasoned cookbook author. His latest release, Original Food, may be his most personal tome yet — and Zakarian is careful to craft the dishes using whole, local, minimally processed ingredients. Our favorite among these pages is Zakarian’s classic pasta primavera.
Zakarian learned this recipe as a young, up-and-coming chef when he worked at the iconic NYC restaurant, Le Cirque. The pasta primavera was a famous item, and for good reason: The dish strikes a difficult balance between “veggie-forward” and “indulgent.” To make the pasta, you’ll sauté button mushrooms, zucchini, broccoli, and asparagus. When the veg is tender, you’ll set it aside and cook the tomatoes until their juices evaporate. Then, you’ll whip up a decadent, creamy sauce made of grated parm, butter, mascarpone, and cream. Cook your spaghetti, toss everything together, and top each serving with toasted pine nuts and chives. The results are elegant, delicious, and meat-free.
Pasta Primavera
Author: Geoffrey Zakarian
Prep Time: 15 min
Cook Time: 30 min
Calories: 577 calories per serving
Servings: 4-6 servings
Ingredients
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3 tablespoons extra-virgin olive oil
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1 cup sliced button mushrooms
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1½ cups half-moon sliced zucchini
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1½ cups broccoli florets
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14 thin asparagus stalks, cut into 1-inch segments
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Kosher salt and freshly ground black pepper
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1 tablespoon chopped garlic
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2 cups packed basil leaves, torn into small pieces
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1 cup peeled, seeded, and chopped plum tomatoes
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¼ cup freshly grated Parmigiano-Reggiano cheese
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½ cup shelled English peas
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1 tablespoon chopped chives
Directions
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Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden on both sides, about 5 minutes. Add the zucchini, broccoli, and asparagus. Season to taste with salt and pepper and cook, stirring frequently, until fork-tender, 5 to 7 minutes. Set the vegetables aside in a bowl and wipe out the pan.
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Place the remaining olive oil in the pan over medium heat. Add the garlic and basil and cook, stirring, until the garlic begins to color, about 2 minutes. Add the tomatoes, season with salt and pepper, and cook until the juices evaporate, about 5 minutes.
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Put the cream, butter, mascarpone, and grated Parmesan in a saucepot over medium-low heat. Season to taste with salt and pepper and cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Set aside on the back of the stove to keep warm.
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Cook the spaghetti in a large pot of boiling salted water, stirring initially, until al dente, 5 to 8 minutes. Add the peas for the final minute. Drain the pasta and peas, then return to the pot over medium heat. Add the sautéed vegetables, creamy cheese mixture, tomato sauce, and pine nuts. Stir in the chives, mix well, and serve in warm bowls.
Excerpted with permission from the publisher, Wiley, from Original Food: Recapturing the Joy of Eating by Geoffrey Zakarian. Copyright © 2027 by Domaine Licensing LLC. All rights reserved. This book is available wherever books and eBooks are sold.
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