Pasta Primavera
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
461 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Primavera
Description
Pasta Primavera starts by cooking penne pasta to al dente following package directions. Vegetables such as snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, and cherry tomatoes are chopped and sautéed briefly with minced garlic in olive oil, seasoned lightly with salt and pepper to preserve their texture and freshness.
The sauce is created by melting butter in the pan, then adding chicken broth and heavy cream to form a smooth, creamy base. Parmesan cheese is stirred in to add depth and savory notes, adjusted with salt and freshly ground black pepper. The cooked pasta and sautéed vegetables are combined with the sauce to blend flavors and coat the ingredients evenly.
Fresh chopped basil sprinkled before serving contributes an aromatic touch. The dish can be served as a main course or alongside protein additions like grilled chicken, tofu, or shrimp for heartier meals, and is flexible regarding pasta type and vegetables used depending on preference and seasonal availability.
Substitutions such as gluten-free pasta or plant-based cream alternatives accommodate dietary needs. Timing the vegetable sauté ensures they remain tender-crisp.
Ingredients
- 1 pound penne pasta (or other pasta)
- 1 Tablespoon olive oil
- 1 clove garlic , minced
- 3 to 4 cups vegetable snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes, chopped; of choice
Sauce:
- 1 Tablespoon butter
- 2/3 cup chicken broth low-sodium
- 1/2 cup heavy whipping cream (or half and half)
- 1/2 cup Parmesan Cheese or more, to taste, freshly grated
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1/2 cup basil chopped, for garnish, fresh leaves
Instructions
- Cook Pasta according to package instructions. Set aside.
- Sauté Veggies: Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
- Sauce: Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking.
- Combine: Add cooked pasta and veggies to the pan then toss to combine. Top with fresh basil, if desired.
Notes
- Add cooked protein like chicken, tofu, or sautéed shrimp to enhance the meal.
- Use any pasta shape you prefer; penne, farfalle, ziti, or shells all work well.
- For dietary substitutions, gluten-free penne pasta can replace wheat pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 223mg | 9% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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