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Pasta Primavera

Pasta Primavera is a colorful and nutritious dish that features seasonal vegetables in a creamy sauce, perfect for a weeknight dinner or gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 16 oz penne pasta
Oil and Vegetables
  • 1 tablespoon olive oil
  • 8 oz asparagus, cut into 1 1/2 inch pieces
  • 1 each yellow bell pepper, cut into 1 1/2 inch pieces
  • 2 cups small broccoli florets
  • 1 small zucchini, chopped
  • to taste Salt and black pepper
Sauce Components
  • 2 tablespoons unsalted butter
  • 1 each shallot, minced
  • 4 cloves garlic, minced
  • 1 each zest of 1 lemon
  • 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
Garnishes
  • 2 tablespoons Italian parsley, for garnish
  • to taste Extra Parmesan cheese, for garnish
  • to taste Crushed red pepper flakes, for garnish

Method
 

Cooking the Pasta
  1. Bring a large pot of water to a boil. Add salt and penne pasta to the boiling water.
  2. Cook for 11 minutes, stirring occasionally. Drain well and return to the pot.
Sautéing the Vegetables
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add asparagus, bell pepper, and broccoli. Sauté for 2-3 minutes.
  3. Add zucchini and cook for 1-2 minutes until tender but crisp. Season with salt and pepper.
  4. Transfer the vegetables to a plate.
Making the Sauce
  1. In the same skillet, melt butter over medium heat.
  2. Add minced shallots and garlic, cooking for 2 minutes.
  3. Stir in lemon zest and vegetable broth, then simmer for 4-5 minutes.
  4. Add heavy cream and 2 tablespoons lemon juice.
Combining Ingredients
  1. Stir frozen peas into the pasta pot, then add the cooked vegetables.
  2. Pour the lemon cream sauce over everything, mixing until combined.
  3. Stir in Parmesan cheese and the remaining lemon juice.
  4. Gently add tomatoes and basil, seasoning with salt and pepper.
Serving
  1. Transfer to a serving bowl or dish.
  2. Garnish with parsley, extra Parmesan, and crushed red pepper flakes.
  3. Serve warm.

Notes

Make sure to cut the vegetables into similar sizes for even cooking. Feel free to add more of your favorite veggies. Adjust the amount of red pepper flakes for spice preference. For a lighter version, substitute heavy cream with plant-based alternatives.