Pasta Fresca Recipe
If you’ve been craving a vibrant, Italian-inspired pasta that’s bursting with fresh flavor, you’re going to fall in love with Pasta Fresca. This jewel of a dish is loaded with sauteed veggies, juicy tomatoes, tangy capers, and a glossy balsamic finish—all tossed together with perfectly cooked penne and topped off with a shower of Parmesan and parsley. Whether you’re whipping up a quick weeknight meal or feeding a hungry crowd, Pasta Fresca brings color, aroma, and pure joy to your table every single time.
Ingredients You’ll Need
Part of Pasta Fresca’s irresistible charm lies in its short but intentional list of ingredients. Each one brings an essential layer of taste, texture, or color, so don’t skimp! Here’s what you’ll need and why they matter.
- Penne pasta: The tubular shape holds onto all that delicious sauce and veggie goodness—you want it cooked al dente for the perfect bite!
- Olive oil: Adds silkiness and helps all the flavors meld as the sauce comes together.
- Red onion: Sliced thin, it adds a pop of color and mellow sweetness once sauteed.
- Baby Bella mushrooms: These earthy mushrooms bring depth and a meaty texture that balances the tomatoes and greens.
- Garlic: Absolutely essential for a punchy, fragrant base—don’t be shy, six cloves is just right here.
- Italian seasoning: A handful of dried herbs instantly infuses the dish with Mediterranean flavor and aroma.
- Balsamic vinegar: A splash turns simple veggies into a glossy, tangy sauce that clings to every noodle.
- Grape tomatoes: Their natural sweetness and tanginess shine through when halved and gently simmered.
- Capers: Tiny but mighty, they add a sharp, briny pop in every bite.
- Fresh baby spinach: Chopped just before adding, for gorgeous wilted greens running through every forkful.
- Heavy cream (optional): For those who love a touch of richness and silkiness, a splash at the end is pure magic.
- Kosher salt: Don’t forget to season as you go—this brightens up all the flavors.
- Fresh cracked pepper: The finishing touch that adds warmth and zing.
- Shaved Parmesan cheese: A salty, nutty garnish that just melts into the warm pasta.
- Fresh chopped parsley: For color and a fragrant burst of freshness on top.
How to Make Pasta Fresca
Step 1: Cook and Prep the Pasta
Start by bringing a big pot of salted water to a boil and cook your penne pasta until it’s perfectly al dente—firm to the bite but not raw in the center. Once drained, toss your noodles with a drizzle of olive oil; this keeps them from sticking together and allows every strand to soak up the sauce later. Set aside while you get the veggies going.
Step 2: Start the Flavor Base
While your pasta is cooking, set a large sauté pan over medium heat and add your olive oil. Once shimmering and fragrant, add the sliced red onion and mushrooms. Toss in a generous pinch of kosher salt and cracked pepper. Let everything sizzle, stirring occasionally, until the onions are softened and mushrooms start to brown—about 3 minutes. Already, you’ll be able to smell where this Pasta Fresca is headed!
Step 3: Add Garlic and Herbs
Stir in your minced garlic and a sprinkle of Italian seasoning, letting the mixture cook for about a minute. The herbs will bloom and the garlic becomes super aromatic—it’s important to keep stirring so you don’t burn the garlic. This quick step is where that signature Italian essence really starts to shine.
Step 4: Build the Sauce
Pour in your balsamic vinegar, then add the halved grape tomatoes and drained capers along with a couple more pinches of salt and pepper. The vinegar will bubble up and deglaze all the wonderful little browned bits in the pan. Let everything simmer gently, reducing the heat to medium-low, for about 3 minutes, until the tomatoes begin to soften and the sauce smells tangy and sweet.
Step 5: Wilt the Spinach and Cream
Toss in the fresh baby spinach and stir until the greens are just wilted but still a vivid green. If you want extra silkiness, pour in the heavy cream at this point and stir it through. The spinach melts right into the sauce, adding color and nutrition without any bitterness.
Step 6: Finish and Toss
Add your cooked penne to the pan, tossing thoroughly so every noodle is coated with those glistening vegetables and balsamic sauce. Let it heat through for a couple of minutes, then taste and adjust the seasoning with more salt and pepper if needed. Spoon the Pasta Fresca into bowls, and you’re ready to serve!
How to Serve Pasta Fresca
Garnishes
For an extra flourish, top your Pasta Fresca with a generous handful of shaved Parmesan cheese and freshly chopped parsley right before serving. The Parmesan melts just enough to become creamy, while the parsley wakes up the entire dish with its grassy fragrance and bright green color.
Side Dishes
This pasta is wonderfully versatile! For a full meal, pair Pasta Fresca with a peppery arugula salad dressed simply with lemon and olive oil. A side of crusty focaccia or garlicky bread is perfect to mop up any remaining sauce. If you’d like to add protein, grilled chicken or shrimp on the side works beautifully without overpowering the fresh flavors.
Creative Ways to Present
Elevate your Pasta Fresca by serving it family-style in a large, shallow bowl at the center of your table. Sprinkle extra toppings—like toasted pine nuts or a swirl of basil pesto—for a special twist. For a dinner party, twirl individual portions into neat mounds with a carving fork and finish each plate with a little extra Parmesan and a drizzle of good olive oil.
Make Ahead and Storage
Storing Leftovers
If you have leftover Pasta Fresca, transfer it to an airtight container and refrigerate it for up to three days. The flavors actually deepen as they meld, making for an even tastier lunch or dinner the next day. Just remember to store the garnishes separately if possible, so you can sprinkle them fresh before serving.
Freezing
Pasta Fresca can be frozen, though the texture of the veggies and pasta may soften a bit upon thawing. Let the pasta cool completely, then portion it into freezer-safe bags or containers and freeze for up to two months. Thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, transfer the Pasta Fresca to a skillet with a splash of water or extra cream, if you like it saucier. Warm over medium heat until everything is heated through, stirring gently to avoid breaking up the pasta. Alternatively, microwave individual servings in a covered, microwave-safe dish until steaming hot.
FAQs
Can I use another type of pasta instead of penne?
Absolutely! While penne is classic for Pasta Fresca, any short pasta with ridges—like rigatoni or fusilli—will hold onto the sauce nicely. Long pastas like spaghetti also work if that’s what you have on hand.
Is it necessary to use heavy cream?
Nope! The cream is completely optional. It adds a lovely richness, but the balsamic and tomato base is plenty flavorful and luscious even without it, keeping the dish lighter and dairy-free.
Can I add more vegetables or proteins?
Definitely! Pasta Fresca welcomes extras. Try adding sliced zucchini, bell peppers, or a handful of olives. For protein, stir in cooked chicken, shrimp, or even white beans for a vegetarian boost.
How can I make this recipe vegan?
To make Pasta Fresca vegan, simply skip the heavy cream or use a plant-based alternative. Swap the Parmesan for a sprinkle of nutritional yeast or your favorite vegan cheese, and you’re all set.
What’s the best way to keep the vegetables from getting soggy?
The key is to sauté the veggies just until tender but still vibrant. Cook each step over medium heat and avoid letting things sit too long—this helps ensure the perfect texture for every bite of Pasta Fresca.
Final Thoughts
I hope you’re as excited to try this Pasta Fresca recipe as I am to share it! There’s nothing quite like a bowl of pasta loaded with freshness, flavor, and color—and it all comes together so effortlessly. Grab your ingredients, get cooking, and treat yourself to a taste of Italy at home!
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Pasta Fresca Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pasta Fresca is a delightful Italian-inspired dish featuring penne pasta tossed with a savory medley of mushrooms, tomatoes, spinach, and capers in a balsamic vinegar sauce. Finished with Parmesan cheese and fresh parsley, this pasta dish is bursting with flavor and perfect for a satisfying meal.
Ingredients
Pasta:
- 1 lb. penne pasta, cooked al dente
Sauce:
- 2 tablespoons olive oil + more for tossing pasta
- 1/2 small red onion, sliced
- 8 oz. baby Bella mushrooms, sliced
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 cup balsamic vinegar
- 1 pint grape tomatoes, halved
- 3.5 oz. jar capers, drained
- 4 cups fresh baby spinach, roughly chopped
- 1/4 cup heavy cream, optional
- Kosher salt, fresh cracked pepper
Garnish:
- 1/2 cup shaved Parmesan cheese
- fresh chopped parsley
Instructions
- Cook pasta: Cook pasta until al dente. Toss in olive oil.
- Prepare sauce: Heat oil in a large sauté pan over medium heat. Add onion, mushrooms, salt, and pepper. Cook for about 3 minutes. Add garlic and Italian seasoning, cook for another minute.
- Add ingredients: Pour in balsamic vinegar, tomatoes, capers, salt, and pepper. Simmer for 3 minutes.
- Finish dish: Stir in spinach until wilted. Add cream if desired. Toss in cooked pasta, warm through. Season to taste.
- Serve: Garnish with parsley and Parmesan. Enjoy!
Notes
- You can adjust the amount of heavy cream to suit your taste preferences.
- Feel free to add grilled chicken or shrimp for extra protein.
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté, Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Pasta Fresca, Italian pasta recipe, balsamic pasta, vegetarian pasta dish
