Description
Brighten your table with this vibrant Pasta Primavera Recipe! Bursting with seasonal spring vegetables and enveloped in a light, creamy lemon sauce, this dish is not only delicious but also versatile enough to enjoy year-round.
Ingredients
Scale
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus
- 1 yellow bell pepper
- 2 cups small broccoli florets
- 1 small zucchini
- 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 tablespoons 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)
Instructions
- 1. Cook the penne pasta in a large pot of salted boiling water for 11 minutes until al dente. Drain and set aside.
- 2. In a skillet, heat olive oil over medium-high heat and sauté asparagus, bell pepper, and broccoli for 3 minutes. Add zucchini and cook until tender-crisp. Season with salt and pepper.
- 3. For the sauce, melt butter in the same skillet, then add minced shallot and garlic, cooking until fragrant. Stir in lemon zest, vegetable broth, and simmer until reduced by half. Add heavy cream and lemon juice.
- 4. Combine cooked pasta, sautéed vegetables, sauce, frozen peas, Parmesan cheese, grape tomatoes, and basil in the pot; mix well.
- 5. Serve warm, garnished with parsley and extra Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg