Description

Spring Pasta Primavera features a delightful combination of vibrant vegetables and creamy sauce tossed with penne pasta. Perfect for a quick, healthy meal that’s bursting with flavor, this dish is ideal for those seeking delicious homemade cooking.

Ingredients

Scale

16 oz penne pasta
1 tablespoon olive oil
8 oz asparagus, cut into 1 ½-inch pieces
1 yellow bell pepper, cut into 1 ½-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
½ cup heavy cream
3 tablespoon lemon juice, divided
1 cup frozen peas
½ cup shredded parmesan cheese
1 ½ cups halved grape tomatoes
¼ cup chopped basil
2 tablespoons italian parsley, for garnish
extra parmesan cheese, for garnish
crushed red pepper flakes, for garnish

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Instructions

Bring a large pot of water to a boil. Add salt and pasta, cooking for 11 minutes and stirring occasionally. Drain the pasta well and return it to the pot.
In a large skillet over medium-high heat, heat olive oil. Add asparagus, peppers, and broccoli, sautéing for 2-3 minutes. Introduce zucchini and cook for an additional 1-2 minutes until all vegetables are tender but crisp. Season with salt and black pepper, then transfer to a plate.
Return the skillet to medium heat, melting the butter. Add shallot and garlic, cooking for 2 minutes. Stir in lemon zest and vegetable broth, simmering until reduced by half, about 4-5 minutes. Then incorporate heavy cream and 2 tablespoons of lemon juice.
Mix peas into the pot with the cooked pasta. Fold in the sautéed vegetables, then pour the lemon cream sauce over. Stir until well combined, adding the parmesan cheese and remaining lemon juice. Gently mix in tomatoes and basil, seasoning to taste with salt and black pepper.
Transfer the pasta primavera to a serving bowl and garnish with parsley, extra parmesan cheese, and crushed red pepper flakes. Serve warm.

Notes

For added flavor, use fresh, seasonal vegetables.
Feel free to substitute any vegetables you have on hand.
For a lighter version, reduce the amount of heavy cream.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 5g
Protein: 14g
Cholesterol: 45mg