Description

This Spring Pasta Primavera is a vibrant dish bursting with garden-fresh vegetables and a light, creamy sauce. Perfect for a quick dinner or a delightful meal, it’s a must-try for those seeking homemade flavor with minimal effort.

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 salted water to a boil and cook the penne pasta for 11 minutes, stirring occasionally. Drain and return to the pot.
In a large skillet, heat the olive oil. Add asparagus, yellow pepper, and broccoli, sautéing for 2-3 minutes. Add zucchini and continue cooking for another 1-2 minutes until tender yet crisp. Season with salt and pepper.
In the same skillet, melt the butter over medium heat. Add shallots and garlic, cooking for 2 minutes. Stir in lemon zest and vegetable broth, reducing until half, about 4-5 minutes. Mix in heavy cream and 2 tablespoons of lemon juice.
Stir peas into the pasta pot followed by cooked vegetables. Pour the lemon cream sauce over and mix well. Add Parmesan cheese and remaining lemon juice, followed by tomatoes and basil. Season to taste.
Transfer the Pasta Primavera to a serving bowl. Garnish with parsley and Parmesan cheese, along with crushed red pepper flakes before serving.

Notes

For added protein, consider tossing in grilled chicken or shrimp.
Feel free to swap in any seasonal vegetables you have on hand.
Make this dish ahead of time and reheat gently on the stovetop.

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 4g
Sodium: 450mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 12g
Cholesterol: 35mg