why make this recipe
Pasta Primavera is a colorful and nutritious dish that celebrates the freshness of seasonal vegetables. It’s a great way to incorporate more veggies into your meals while also enjoying a creamy and flavorful sauce. This recipe is not only easy to make but also perfect for a quick weeknight dinner or a fun gathering with friends.
how to make Pasta Primavera
Ingredients
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, cut into 1 1/2 inch pieces
- 1 yellow bell pepper, cut into 1 1/2 inch pieces
- 2 cups small broccoli florets
- 1 small zucchini, chopped
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 4 garlic cloves, minced
- Zest of 1 lemon
- Dash crushed red pepper flakes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 3 tablespoons lemon juice, divided
- 1 cup frozen peas
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups halved grape tomatoes
- 1/4 cup chopped basil
- 2 tablespoons Italian parsley, for garnish
- Extra Parmesan cheese, for garnish
- Crushed red pepper flakes, for garnish
Directions
- Bring a large pot of water to a boil. Add salt and penne pasta to the boiling water. Cook for 11 minutes, stirring occasionally. Drain well and return to the pot.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus, bell pepper, and broccoli. Sauté for 2-3 minutes. Add zucchini and cook for 1-2 minutes until tender but crisp. Season with salt and pepper. Transfer the vegetables to a plate.
- In the same skillet, melt butter over medium heat. Add minced shallots and garlic, cooking for 2 minutes. Stir in lemon zest and vegetable broth, then simmer for 4-5 minutes. Add heavy cream and 2 tablespoons lemon juice.
- Stir frozen peas into the pasta pot, then add the cooked vegetables. Pour the lemon cream sauce over everything, mixing until combined. Stir in Parmesan cheese and the remaining lemon juice. Gently add tomatoes and basil, seasoning with salt and pepper.
- Transfer to a serving bowl or dish. Garnish with parsley, extra Parmesan, and crushed red pepper flakes. Serve warm.
how to serve Pasta Primavera
Serve the Pasta Primavera warm as a main dish. You can enjoy it alone or pair it with a side salad or garlic bread. This dish is colorful and appetizing, making it a great centerpiece for any meal.
how to store Pasta Primavera
If you have leftovers, let the Pasta Primavera cool completely before storing. Place it in an airtight container in the refrigerator. It will stay fresh for 3-4 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
tips to make Pasta Primavera
- Make sure to cut the vegetables into similar sizes for even cooking.
- Feel free to add more of your favorite veggies like bell peppers, carrots, or snap peas.
- Adjust the amount of red pepper flakes based on your spice preference.
- For a lighter version, you can substitute heavy cream with a plant-based cream or milk.
variation
You can easily customize this recipe by adding protein, such as grilled chicken, shrimp, or tofu. For a vegan option, skip the cream and cheese or use plant-based alternatives.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta shape you like, such as spaghetti, fusilli, or rotini.
Is this recipe kid-friendly?
Absolutely! The mix of colorful vegetables and creamy sauce makes it appealing to kids. Adjust the seasoning to ensure it suits their taste.
Can I prepare this dish ahead of time?
Yes, you can prepare the ingredients ahead of time and cook it on the day you plan to serve it. The flavors will still be fresh and delicious!
Pasta Primavera
Ingredients
Method
- Bring a large pot of water to a boil. Add salt and penne pasta to the boiling water.
- Cook for 11 minutes, stirring occasionally. Drain well and return to the pot.
- In a large skillet, heat olive oil over medium-high heat.
- Add asparagus, bell pepper, and broccoli. Sauté for 2-3 minutes.
- Add zucchini and cook for 1-2 minutes until tender but crisp. Season with salt and pepper.
- Transfer the vegetables to a plate.
- In the same skillet, melt butter over medium heat.
- Add minced shallots and garlic, cooking for 2 minutes.
- Stir in lemon zest and vegetable broth, then simmer for 4-5 minutes.
- Add heavy cream and 2 tablespoons lemon juice.
- Stir frozen peas into the pasta pot, then add the cooked vegetables.
- Pour the lemon cream sauce over everything, mixing until combined.
- Stir in Parmesan cheese and the remaining lemon juice.
- Gently add tomatoes and basil, seasoning with salt and pepper.
- Transfer to a serving bowl or dish.
- Garnish with parsley, extra Parmesan, and crushed red pepper flakes.
- Serve warm.