Pasta Primavera Recipe
User Reviews
4.6
672 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8
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Calories
375 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Primavera Recipe
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Enjoy the vibrant flavors of Pasta Primavera! This fresh pasta dish features seasonal spring vegetables and a light and refreshing lemon cream sauce. It's the perfect pasta dish for spring, summer, or anytime!
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Ingredients
- 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 to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
- Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
- Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.
- Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.
Notes
- Veggie Variations: Feel free to mix up the veggies. Mushrooms, yellow squash, artichoke hearts, carrots, spinach, and kale.
- Pasta: Use your favorite pasta shape. If you need the recipe to be gluten-free, use gluten-free pasta.
- Protein: You can add chicken, shrimp, beans, or tofu for a boost of protein.
- Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
375kcal
(19%)
Carbohydrates
52g
(17%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
32mg
(11%)
Sodium
240mg
(10%)
Potassium
500mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1265IU
(25%)
Vitamin C
67.7mg
(75%)
Calcium
130mg
(13%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 240mg | 10% |
| Potassium | 500mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 67.7mg | 75% |
| Calcium | 130mg | 13% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
672 reviews
Excellent
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