Description
This Pasta Primavera recipe is a vibrant and delicious dish featuring a variety of fresh vegetables sautéed to tender-crisp perfection and tossed with short pasta in a creamy Parmesan sauce with a touch of lemon. It's a colorful, satisfying, and easy-to-make vegetarian meal perfect for dinner or lunch.
Ingredients
Scale
Pasta
- 12 oz. cavatappi or other short pasta such as penne, fusilli, or orecchiette
Vegetables
- 1/2 medium red onion chopped
- 2 cups broccoli florets cut into 1-inch pieces
- 1 medium yellow squash sliced and quartered
- 1 medium zucchini sliced and quartered
- 8 oz asparagus trimmed, cut into 1 1/2-inch pieces
- 1 medium red bell pepper chopped
- 1 1/2 cup cherry tomatoes halved
- 1 1/2 cups frozen petite peas thawed
Sauce & Seasoning
- 4 tablespoons extra virgin olive oil divided
- Salt and pepper to taste
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream (may substitute evaporated milk)
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese divided
- 1/4 cup fresh basil chopped
Instructions
- Cook pasta: Cook pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining the pasta.
- Sauté vegetables: Heat 3 tablespoons olive oil in a large, deep saucepan or skillet over medium-high heat. Add chopped red onions and broccoli florets and sauté for 3 minutes.
- Add more vegetables: Add yellow squash, zucchini, asparagus, red bell pepper, and cherry tomatoes to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for 2 minutes or until the vegetables are tender-crisp. Transfer the vegetables to a large bowl and set aside.
- Prepare sauce base: In the now-empty skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes and sauté for 30 seconds until fragrant.
- Make the cream sauce: Lower heat to low and add heavy cream. Whisk together chicken broth and cornstarch until smooth, then add to the skillet along with dried oregano, dried parsley, dried thyme, and 1/4 teaspoon salt. Bring the sauce to a simmer and cook for 3-5 minutes until thickened.
- Finish sauce: Reduce heat to low and stir in 1/2 cup Parmesan cheese until melted. Then stir in lemon juice, thawed peas, and fresh basil. Warm through gently.
- Combine pasta and vegetables: Stir the sautéed vegetables into the sauce, followed by the cooked pasta. Add reserved pasta water a little at a time if you need to thin the sauce to desired consistency. Taste and adjust seasoning with freshly cracked salt and pepper.
- Serve: Garnish with additional 1/4 cup Parmesan cheese or more if desired. Serve immediately.
Notes
- Don't overcook the vegetables; they should remain tender-crisp to keep texture and flavor.
- Cook pasta al dente by testing it 2-3 minutes before the package time for the best bite.
- Use a large enough pot or skillet for combining pasta, vegetables, and sauce comfortably.
- Feel free to substitute or add your favorite vegetables for variety, focusing on texture and color balance.
- For convenience, consider using a frozen stir-fry vegetable mix, chopping down any larger pieces to cook evenly.
- If adding protein to the dish, scale down the vegetables or increase the sauce quantity accordingly.
- Use freshly grated Parmesan cheese for better melting and richer flavor.
- Add lemon juice according to your taste preference for added brightness.
- To store leftovers, refrigerate in an airtight container up to five days.
- Reheat gently in microwave or on stovetop with a splash of milk or water to loosen sauce if needed.
- For make-ahead, cook pasta al dente and toss with oil before refrigerating; chop and store vegetables separately.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 55 mg
