I’ve been SO behind on posting this year (not keeping up with my New Year’s resolutions, sorry!), so I figured I’d make it up for it with this post, since it is actually 3 recipes in one. You can make just one pasta, make two, or make all three for an out of this world pasta feast. If you decide to dig in deep and cook all three (good for you!), I’ve broken down the steps below so you’ll know the best way to tackle them all at once.
The all-you-can-eat approach was actually inspired by a local restaurant called Stonefire that offers this special on Tuesday nights. You get a massive bowl – I’m talking so big you can barely reach your arms around it – and it’s filled with 3 pastas of the day. If you actually finish the first bowl you can order a second, but you can’t bring leftovers home (we learned that the hard way!) so the objective really is to eat ALL you can eat. By all means, you should do the same with these recipes – go big or go home is the Italian way! – but we had plenty of pasta to go around and had leftovers too, which I was just as psyched about.
So grab a fork and bring your appetite, this is an epic meal you’re not going to forget! Post your all-you-can-eat pasta bowls and make sure to tag us @awholesomenewworld so we can see what you made!
Pasta Primavera
This pasta recipe is a fave for a few reasons that I just had to highlight:
- This is a one-pot recipe, so super easy and minimal clean-up is required!
- It is also so versatile! Truly a “clean out your fridge” kind of pasta. We suggest chef’s choice of winter and spring vegetables that add variety in texture, color, and flavor, but really it’s all up to you. Toss in any variety that catches your eye during your weekly market shop, especially if it’s on sale. The key to pasta primavera is using the freshest most vibrant vegetables available.
Pasta Primavera
Think light, fresh, and green - a guiltless pasta special that will make you feel good, inside and out.
Ingredients
- 2 cloves garlic, smashed
- 2 1/2 teaspoons kosher salt, divided 6 TBSP unsalted butter, at room temperature, divided
- 1 TBSP finely grated lemon zest (from 1 lemon)
- 1 medium shallot, minced
- 12 ounces dried long pasta like spaghetti or linguine, I chose Trader Joe's Spinach and Chive Linguine Pasta - go green or go home!
- 4 cups hot water
- A variety of fresh veggies, here is a sampling:
- 6 asparagus spears, trimmed and cut into 1-inch pieces on the diagonal
- 1 small zucchini, diced
- 1 1/4 cups broccoli (about 3 ounces), trimmed and cut into 1-inch pieces
- 1/2 cup sugar snap peas, strings removed and halved on the diagonal (about 2 ounces)
- 1/2 cup fresh or frozen peas
- 10 cherry tomatoes, halved
- 3/4 cup grated Parmesan cheese, plus more for serving
- 2 TBSP fresh basil leaves
- Pinch red pepper flakes
Directions
- Step 1 Make the garlic-lemon butter – the base of your sauce: Mince and mash the garlic and 1/2 teaspoon of the salt together to make a paste. Transfer to a small bowl, add 4 tablespoons of the butter and the lemon zest, and mash together until combined
- Step 2 set aside.
- Step 3 Melt the remaining 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the shallot and sauté until softened and beginning to brown, 2 to 3 minutes.
- Step 4 Add the pasta, hot water, and remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Reduce the heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, loosening noodles that stick to the bottom or sides of the pot.
- Step 5 Add all of your vegetables except for the tomatoes. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes.
- Step 6 Stir in the tomatoes, Parmesan cheese, and garlic-lemon butter. Once the cheese and butter is melted, the cooking liquid should be significantly reduced, leaving only a silky, buttery sauce. Serve in bowls garnished with red pepper flakes, basil, and more Parmesan cheese.
Pasta Bolognese
A feel good cozy winter pasta. My other favorite way to cook it is in the slow cooker, check it out here.
Pasta Bolognese
This is such a dreamy bolognese sauce. The longer you allow it to simmer, the more it enhances the rich meatiness and irresistible texture of this sauce. Such a great compliment to the light fresh Primavera.
Ingredients
- 4 oz thick center-cut bacon, chopped coarsely
- 1 TBSP olive oil
- 1 large yellow onion, minced
- 2 celery stalks, minced
- 2 carrots, minced
- A handful of baby bella mushrooms,minced
- 2 lb ground beef (or a tri-mix of different meats - beef/veal/pork
- 1/4 cup white wine
- 1 28 oz cans crushed tomatoes (look for vine ripened)
- 1 can tomato paste
- Salt & Pepper
- 1/2 cup half & half cream
- 12 ounces dried short pasta, such as penne rigate, fusilli, or orecchiette
Directions
- Step 1 In a large pan, sauté the bacon over low heat about 4-5 minutes. Add olive oil to the pan, along with the onions, celery, mushrooms, and carrots and cook over medium-low heat until soft, about 5 minutes.
- Step 2 Add the ground meat and raise the heat to medium-high. Season with salt and pepper and sauté until the meat is browned, breaking it up with a spatula. Add the white wine and cook until it reduces down, about 4 minutes.
- Step 3 Add the tomato paste and crushed tomatoes. Cover and simmer over low, while you cook pasta in a small sauce pan
- Step 4 Once slow cooking is complete, adjust salt and pepper to taste and stir in the cream. Serve over your cooked pasta.
Linguine Carbonara
There are not enough words to describe how amazing this pasta is. If you want to indulge, this is the pasta for you. This is a traditional preparation, but saw it on a menu the other night with peas and shrimp. Next time around I’m taking it up another notch and totally posting it that way. Stay tuned!
Linguine Carbonara
This is the hat trick of the whole pasta feast and I'm telling you, it's worth. every. calorie. Fork yeah!
Ingredients
- 12 ounces linguine
- 1 TBSP salt
- 4 large egg yolks
- 1 large egg
- 3/4 cup freshly grated Parmesan cheese, plus 1/4 cup extra for garnish
- 1/4 tsp freshly ground black pepper
- 2 TBSP olive oil
- 8 ounces bacon or pancetta, cut into cubes
Directions
- Step 1 Bring a large pot of water to a boil. Add salt and the linguine and cook according to package directions.
- Step 2 While the pasta is cooking, add the egg yolks and egg to a medium bowl and whisk until well combined. Add the parmesan cheese to the eggs and mix. Set aside.
- Step 3 Add the olive oil to a large sauté pan over medium heat. Add the pancetta or bacon and cook until crisp, turn off the heat and set aside.
- Step 4 Once the linguine is cooked, reserve 1 cup of the liquid and drain. Add the pasta to the pancetta and toss with half of the reserved pasta water, mix well over low heat.
- Step 5 Turn off the heat and add the egg mixture and mix well until the linguine is coated and sauce is creamy. If the sauce is too thick, add a little of the reserved water until the desired consistency is achieved. Serve warm topped with freshly grated Parmesan cheese.
The All You Can Eat “Timeline” – note, you will need 1 large pot, 2 saucepans, and 2 large skillets. My 6-burner stovetop has never come more in handy!
- Make the garlic butter for the pasta Primavera.
- Whisk together egg and egg yolks for the Carbonara.
- Chop all of your veggies for the Bolognese sauce. I actually added them all to my mini processor and pulsed which saved me so much time! Start cooking the minced veggies in a pan over medium low heat.
- Bring two medium saucepans of water to a boil for the linguine (Carbonara) and the short pasta (Bolognese). Cook according to package instructions.
- In a large pot, sauté the shallot for the Primavera. Add the pasta, hot water, and remaining 2 teaspoons salt. Cover and bring to a boil over high heat. Reduce the heat back to medium-high, uncover, and cook until the pasta is al dente, about 8 minutes.
- Add olive oil to another skillet and cook the bacon/pancetta for the Carbonara. Set aside.
- Back in your Bolognese pan, add the ground meat to the veggies. Sauté until the meat is browned, breaking it up with a spatula. Add the white wine and cook until it reduces down, about 4 minutes. Add the tomato paste and crushed tomatoes. Cover and simmer over low, while you finalize everything else.
- Add the Primavera vegetables right in to the same pot with the al dente pasta from Step 5. Stir and cook uncovered until the vegetables are crisp-tender, about 2 minutes. Stir in the tomatoes, Parmesan cheese, and garlic-lemon butter from Step 1. Simmer over low heat while you complete the Carbonara.
- Add the linguine pasta to the skillet with the cooked bacon/pancetta and toss with half of the reserved pasta water, mix well over low heat. Turn off the heat, add the egg mixture and mix well until the linguine is coated and sauce is creamy. Add more pasta water if necessary to thin it out.
I'm Amanda - a Mom, chef & blogger with a wholehearted approach to cooking and life. Things are always a little crazy around here with two toddlers underfoot, but nothing brings me greater joy than welcoming you into into my kitchen (and our home)! Learn more about me 