Pasta Primavera

Name: Pasta Primavera
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 12 ounces penne pasta; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium red onion; ½ cups carrots; 3 to 5 cloves garlic; 1 pound fresh asparagus; 1 medium bell pepper; 2 cups broccoli florets; 1 yellow squash; 1 cup frozen peas; 2 cups Cherry or grape tomatoes; 2 tablespoons fresh parsley; 2 tablespoons fresh basil; ½ cup heavy whipping cream; ½ cup freshly grated Parmesan cheese; 1 medium lemon; Juice from 1 medium lemon; 2 to 3 teaspoons Italian seasoning; 1 to 2 teaspoons salt; 1 teaspoon freshly ground black pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Calories
413 kcal
Course
Main Course
Cuisine
American

Pasta Primavera

Jade Rice

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🍋🥦🧀 An EASY pasta recipe that’s chock full of brightly colored and lightly sautéed vegetables, penne pasta, and tossed in a light lemon cream sauce with Parmesan cheese! Great for busy weeknights when you need to get a family-approved dinner on the table quickly and you can sneak in lots of veggies!

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Ingredients

Servings

Pasta

12 ounces penne pasta or another favorite pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium red onion diced small or sliced into thin strips
½ cups carrots diced into matchstick-sized pieces
3 to 5 cloves garlic finely minced
1 pound fresh asparagus trimmed and diced into 1-inch long pieces
1 medium bell pepper seeded and diced into long thin strips (I used red but orange, yellow, or green are fine)
2 cups broccoli florets
1 yellow squash or zucchini, sliced into thin slices or half round slices
1 cup frozen peas thawed
2 cups Cherry or grape tomatoes halved
2 tablespoons fresh parsley finely minced
2 tablespoons fresh basil finely minced

Cream Sauce

½ cup heavy whipping cream
½ cup freshly grated Parmesan cheese plus more for garnishing
1 medium lemon zested
Juice from 1 medium lemon
2 to 3 teaspoons Italian seasoning or to taste
1 to 2 teaspoons salt or to taste
1 teaspoon freshly ground black pepper or to taste

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Instructions

To a large pot, boil and salt the water for the pasta, cook according to package directions, drain, rinse; set aside in a very large bowl. Meanwhile, while waiting for the pasta to cook, keep moving along on the rest of the recipe.
To a large skillet, add the olive oil, butter, onions, carrots, and saute over medium-high heat for 4 to 5 minutes; stir frequently.
Add the garlic and saute for 1 minute; stir constantly.
Add the asparagus, bell peppers, broccoli, and saute for 3 to 4 minutes; stir frequently.
Add the squash, peas, and saute for 2 to 3 minutes; stir frequently. Tip - Make sure you like the texture of all the vegetables at this point. If you like your vegetables to be softer and less crisp-tender, cook them a bit longer at this stage. They will continue to soften even off the heat due to carryover cooking.
Add all the cooked vegetables to the bowl with the pasta, add the tomatoes, and stir to combine; set aside momentarily.
To a medium bowl, add the heavy cream, Parmesan, lemon zest, lemon juice, Italian seasoning, salt, pepper, and whisk to combine.
Evenly drizzle the sauce over the pasta and vegetables, and stir very well to combine.
Taste the recipe and check for seasoning balance. Tips - You easily have 3 to 4 pounds of food and so don't be shy with salting it (and peppering) so that you can help the vegetables shine. Without enough salt and pepper, the dish will taste boring and flat. Add enough salt and pepper so that it doesn't! If you want to add 1 teaspoon of chili flakes, this is a great way to add some oomph without over spiciness.
Add the parsley, basil, stir to combine, garnish with extra Parm, and serve immediately.

Equipments used:

Notes

Extra pasta primavera will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave. Leftovers won't seem as "saucy" and the texture of the vegetables will change a bit.

Nutrition Information

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Serving 1serving Calories 413kcal (21%) Carbohydrates 52g (17%) Protein 13g (26%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 9g Cholesterol 40mg (13%) Sodium 948mg (40%) Fiber 9g (36%) Sugar 18g (36%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 413 kcal

% Daily Value*

Serving	1serving
Calories	413kcal	21%
Carbohydrates	52g	17%
Protein	13g	26%
Fat	19g	29%
Saturated Fat	9g	45%
Polyunsaturated Fat	9g	53%
Cholesterol	40mg	13%
Sodium	948mg	40%
Fiber	9g	36%
Sugar	18g	36%