Fall 'Pasta Primavera'

Fall 'Pasta Primavera'
Contributor
Fall "Pasta Primavera"
Maryse Chevriere

Fall "Pasta Primavera"

Now, before you start in with the know-it-all, "primavera" actually means "spring" in Italian commentary — don't worry, I'm well aware. You see, it's just that I'm a big fan of cooking in season, and the ingredients traditionally found in pasta primavera don't exactly jive with what's fresh at the farmers' market this time of year.

So instead, I created a pasta dish that celebrates the bounty fall has to offer — Brussels sprouts, parsnips, and butternut squash — and paired it with a nutmeg- and cinnamon-spiced Parmesan cream sauce.

3
Servings
907
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted vegetables

  • 1 1/2 cup butternut squash, peeled, diced into 1-inch cubes
  • 10 small Brussels sprouts, cut in half
  • 1 cup parsnips, peeled, cut into 1/2-inch rounds
  • Salt and pepper, to taste
  • Canola oil
  • 4 sprigs fresh thyme

For the pasta

  • 1 1/2 cup heavy cream
  • 3 tablespoons ground cinnamon
  • 2 tablespoons ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1/2 pound thick spaghetti
  • 1/2 cup hazelnuts
  • Roasted vegetables (see above)
  • Hazelnut oil (optional)

Directions

For the roasted vegetables

Preheat your oven to 400 degrees.

Spread the mixed, prepped vegetables on a baking sheet and season generously with salt and pepper. Drizzle the canola oil over the vegetables and distribute the thyme sprigs over the sheet (meaning that you should place them spaced apart across the sheet and not bunch them all together on one end).

Roast for 25-30 minutes, or until the vegetables are fork-tender and golden brown, mixing once about half way through the cooking time.

When done, remove from the oven and set aside to cool.

For the pasta

In a large, semi-deep saucepan over medium-low heat, combine the heavy cream, cinnamon, and nutmeg. Stir to incorporate and gradually add in the cheese (this will help prevent clumps). Simmer for about 30 minutes, stirring occasionally, until the sauce has reduced and thickened.

Meanwhile, bring a large pot of salted water to a boil. When the sauce is almost ready, cook the pasta until al dente. In a separate small saucepan, toast the hazelnuts over low heat for approximately 3-5 minutes. Remove from heat and let them cool for a couple minutes, then transfer to a bag and crush them with the bottom of a small pot or pan.

When the pasta is ready, add it to the cream sauce, along with the roasted vegetables. Toss well to coat and cook on low for an additional minute or 2. To serve, plate the pasta and garnish with some of the crushed toasted hazelnuts and drizzle with hazelnut oil, if using.

Nutritional Facts

Total Fat
58g
83%
Sugar
12g
13%
Saturated Fat
20g
83%
Cholesterol
120mg
40%
Carbohydrate, by difference
64g
49%
Protein
33g
72%
Vitamin A, RAE
288µg
41%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
804mg
80%
Choline, total
54mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Fluoride, F
3µg
0%
Folate, total
126µg
32%
Iron, Fe
6mg
33%
Magnesium, Mg
142mg
44%
Manganese, Mn
3mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
716mg
100%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
1409mg
94%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
195g
7%
Zinc, Zn
5mg
63%

Fall Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Fall Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.