Pasta Primavera Recipe
User Reviews
4.6
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
8
-
Calories
375 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta Primavera Recipe
Description
This Pasta Primavera Recipe uses penne pasta cooked until just tender, combined with a medley of fresh vegetables including asparagus, broccoli florets, bell pepper, zucchini, peas, and grape tomatoes. The vegetables are quickly sautéed to retain crispness and vibrant color before being mixed with the pasta. The sauce is built from melted butter, minced shallots or onions, garlic, lemon zest, and vegetable broth reduced to concentrate flavor. Cream and lemon juice are added for creaminess and brightness, then combined with Parmesan cheese to create a smooth, tangy sauce coating the pasta and vegetables.
The dish offers a combination of textures — tender pasta, crisp vegetables, and a creamy sauce with savory cheese — and a balance between citrus acidity and subtle heat from crushed red pepper flakes. It can serve as a satisfying vegetarian entrée or a base for additions like chicken, shrimp, or tofu.
Vegetable choices can be varied according to preference or seasonality, and leftovers store well refrigerated for several days. This flexibility adds to the recipe’s practical appeal for home cooking.
Ingredients
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus cut into 1 ½-inch pieces
- 1 bell pepper cut into 1 ½-inch pieces, yellow
- 2 cups broccoli florets small
- 1 zucchini chopped, small
- salt to taste
- black pepper to taste
- 2 tablespoons butter unsalted
- 1 onion minced, or shallot
- 4 garlic minced, cloves
- lemon zest of 1
- crushed red pepper flakes dash
- 1 cup vegetable broth
- ½ cup heavy cream
- 3 tablespoon lemon juice divided
- 1 cup peas frozen
- ½ cup Parmesan Cheese shredded
- 1 ½ cups grape tomato halved
- ¼ cup basil chopped
- 2 tablespoons Italian parsley for garnish
- Parmesan Cheese for garnish, extra
- crushed red pepper flakes for garnish
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
- Vegetables can be varied; options include mushrooms, yellow squash, artichoke hearts, carrots, spinach, or kale.
- Use any preferred pasta shape; gluten-free pasta can substitute as needed.
- To add protein, incorporate chicken, shrimp, beans, or tofu.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
