This flavorful springtime pasta was a big winner on our dinner table. Seafood pasta primavera is sure to make it’s way into your heart as well!
Loaded with seafood, spring vegetables, white wine and a bit of fresh lemon, this pasta brings a bit of wow to the table! Do you want to know the best part? It’s quick enough to make on a work night!
In fact there’s a week devoted to ice cream headed your way in July. So if your sweet tooth is feeling neglected don’t despair!
In the meantime I have been having too much fun playing with all of these fresh veggies not to share. I have been challenging myself to be creative with them.
MiMi was over when I was starting spring veggies au gratin. She mentioned that she thought kohlrabi kind of reminds her of the flavor of artichoke hearts.
For some reason that made me think of pasta. A nice pasta primavera seemed like the perfect way to use a variety of the produce.
This would be delicious with just shrimp, scallops or even chicken. We had a bag of frozen mixed seafood in the freezer that seemed like the perfect addition.
You could also change up the veggies with what you have. We really enjoyed the flavor and texture mixture of these but there are so many great options you could try.
Maybe some spinach wilted in? Or asparagus and pepper would be good too!
My husband was gobsmacked when he came in and saw what I had put together in such a short time. It is pretty impressive and doesn’t take too long to make.
I had invited my seafood loving brother to join us, but he had other plans. So I sent him a picture to rub it in share our excitement. I don’t think he’ll say no next time! 😉
Seafood Pasta Primavera
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 medium kohlrabi
- 2 spring onions or 1 small onion
- 2 cloves garlic
- 1 cup dry white wine
- 2 Tablespoon lemon juice
- 1 small-medium yellow squash
- 1 cup peas frozen are fine
- 1 pound mixed seafood or your favorite
- 12 oz pasta cooked al dente
- ¼ teaspoon thyme
- ½ cup cream or half and half
- Clean and chop all of the vegetables ahead of time so you are ready. The kohlrabi should be 1/4-1/2-inch cubes, onions diced and squash sliced.2 medium kohlrabi, 2 spring onions or 1 small onion, 1 small-medium yellow squash
- In a large saucepan or Dutch oven (I used my 6 qt Dutch oven), melt the butter in the olive oil over medium heat.1 Tablespoon butter, 1 Tablespoon olive oil
- Add the kohlrabi and season with salt and pepper. Cook, stirring occasionally for about 5 minutes. Add the onion and garlic and sauté until the onions start to become translucent.2 cloves garlic
- Add the squash and sauté for a minute or two, then deglaze the pan with the wine and lemon juice.1 cup dry white wine, 2 Tablespoon lemon juice
- Cover and cook until the vegetables reach your desired level of tenderness.
- Add the seafood and peas, cooking until the seafood is cooked through. Stir in the cream and thyme. Adjust the salt and pepper to your liking.1 cup peas, 1 pound mixed seafood, ¼ teaspoon thyme, ½ cup cream or half and half
- Mix in the al dente pasta and stir until coated.12 oz pasta
- Serve immediately with some Parmesan cheese if desired.