Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Spring is a beautiful season that brings an explosion of fresh colors, scents, and flavors — and what better way to celebrate it than with a vibrant dish of Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce? Imagine perfectly cooked penne pasta tossed with crisp, colorful vegetables in a luscious, light cream sauce. The seasonal ingredients not only shine in flavor but also make this dish a feast for the eyes. This recipe is a true representation of what spring cooking is all about — fresh, wholesome, and satisfying.
Table of Contents
I first discovered Pasta Primavera during a sunny afternoon at a quaint Italian café. Each forkful transported me to the sun-drenched hills of Tuscany. The fresh vegetables bursting with flavor and the zest of lemon made it the perfect warm-weather dish. Since then, it has become a staple in my home, and I can’t wait for you to experience its deliciousness too. This easy and budget-friendly recipe is perfect for a family dinner, a gathering with friends, or even a simple weeknight meal. Once you try it, I’m sure you’ll be just as eager to share it with loved ones!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep time and 35 minutes to cook, this pasta dish is ready in no time!
- Irresistible Flavor: Fresh vegetables combined with garlic, lemon, and butter create a mouthwatering medley that dances on your palate.
- Eye-Catching Appeal: Bright colors from the asparagus, bell peppers, and tomatoes make this dish as delightful to look at as it is to eat.
- Flexible Serving: Perfect for any occasion, whether it’s a light lunch, an elegant dinner party, or a picnic in the park.
- Diet-Friendly Options: Easily accommodates different diets — just swap heavy cream with a plant-based alternative!
Ingredients You’ll Need
- 16 oz penne pasta: The foundation of our dish. Penne’s tubular shape holds onto the sauce beautifully. You can substitute with other pasta shapes like fusilli or farfalle.
- 1 tablespoon olive oil: For sautéing vegetables, it adds healthy fats and flavor. Feel free to replace it with avocado oil if preferred.
- 8 oz asparagus, cut into 1 ½-inch pieces: This tender vegetable adds a lovely crunch. You can easily swap it with green beans or snap peas.
- 1 yellow bell pepper, cut into 1 ½-inch pieces: Sweet and crunchy, it adds color and flavor. Red or orange bell peppers work wonderfully too.
- 2 cups small broccoli florets: They provide great texture and nutrients. Cauliflower florets can be used as a substitute.
- 1 small zucchini, chopped: Adds mild flavor and moisture to the dish. Other squash varieties can be used in a pinch.
- Salt and black pepper, to taste: Essential for enhancing all the flavors in your dish.
- 2 tablespoons unsalted butter: A classic choice for a rich, creamy sauce. You can also use vegan butter if you want a dairy-free alternative.
- 1 shallot, minced: Softer and sweeter than onion, it pairs perfectly with garlic. Can be replaced with a small onion if needed.
- 4 garlic cloves, minced: The more, the merrier! Garlic adds a fragrant richness. Adjust to suit your taste.
- Zest of 1 lemon: Brightens up the flavors. Always use fresh lemon for the best results!
- Dash crushed red pepper flakes: Adds a hint of heat; feel free to omit or adjust based on preference.
- 1 cup vegetable broth: A savory base for our sauce. Homemade or store-bought works just fine.
- ½ cup heavy cream: Gives the sauce a luxurious texture. Substitute with coconut milk for a lighter, vegan version.
- 3 tablespoons lemon juice, divided: For acidity and brightness; make sure to use fresh lemon juice.
- 1 cup frozen peas: They thaw quickly and add a burst of sweetness. Fresh peas can be used if available too.
- ½ cup shredded Parmesan cheese: Adds a delicious umami and creamy flavor. Nutritional yeast is a great vegan substitute.
- 1 ½ cups halved grape tomatoes: Juicy and colorful, they provide a fresh pop. You can use cherry tomatoes if preferred.
- ¼ cup chopped basil: Fresh basil lends a fragrant aroma and flavor. If you can’t find fresh, dried basil can work but use sparingly.
- 2 tablespoons Italian parsley, for garnish: This adds an extra touch of freshness on top.
- Extra Parmesan cheese, for garnish: A little extra always takes it up a notch!
- Crushed red pepper flakes, for garnish: Optional, but perfect for those who enjoy a kick.
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Boil the Pasta: In a large pot, bring water to a boil and generously season it with salt. Add 16 oz of penne pasta and allow it to cook for 11 minutes, stirring occasionally. Drain the pasta well and pour it back into the pot to keep warm.
Sauté the Vegetables: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus, yellow bell pepper, and broccoli, sautéing for about 2 to 3 minutes until they begin to soften. Then, incorporate the chopped zucchini and continue to cook for another 1 to 2 minutes until all the vegetables are tender yet still crisp. Season them with salt and black pepper to taste, then transfer to a large plate or bowl.
Make the Sauce: In the same skillet, reduce the heat to medium, and melt 2 tablespoons of unsalted butter. Add the minced shallot and garlic, cooking for 2 minutes until fragrant. Stir in the zest of 1 lemon and 1 cup of vegetable broth, letting it simmer until the broth reduces by half, about 4 to 5 minutes. Next, mix in ½ cup of heavy cream and 2 tablespoons of lemon juice.
Combine Everything: Stir 1 cup of frozen peas into the pot with the cooked pasta. Add the sautéed vegetables, then pour the lemon cream sauce over the pasta mixture. Gently combine everything until well mixed, tossing in the ½ cup of shredded Parmesan cheese and the remaining 1 tablespoon of lemon juice. Fold in the halved grape tomatoes and chopped basil, seasoning with more salt and black pepper as needed.
Serve and Garnish: Pour your colorful pasta primavera into a large serving bowl or dish. Finish it with a sprinkle of chopped Italian parsley, extra Parmesan cheese, and crushed red pepper flakes for some added flair. Serve warm and enjoy every bite!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the dish in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it on the stove over low heat, adding a splash of broth or cream to refresh the sauce’s consistency.
Chef’s Helpful Tips
- Avoid overcooking the pasta; drain it just before it’s al dente since it will continue cooking in the sauce.
- Use freshly squeezed lemon juice for the best flavor throughout the dish.
- Allow the butter and cream to slightly cool before adding to prevent curdling.
- Feel free to switch up the vegetables based on what’s in season or your personal favorites.
- For an added punch of flavor, consider adding a splash of white wine to the sauce.
A bowl of Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce not only brings the essence of spring on your plate but also serves as a reminder to appreciate the simple, bright flavors that this season offers. Enjoy experimenting with this versatile recipe, and don’t forget to share it with those you cherish. Every forkful is a joyful celebration of spring!
Recipe FAQs
Can I make Pasta Primavera ahead of time?
Absolutely! You can prepare the pasta and sauce in advance, storing them separately in the fridge. When you’re ready to serve, simply reheat the sauce and combine with the pasta and vegetables.
What can I substitute for heavy cream?
If you’re aiming for a lighter dish, you can swap heavy cream with half-and-half, or for a dairy-free option, coconut cream or cashew cream makes an excellent alternative while offering a rich, creamy texture.
How can I customize the vegetables in this recipe?
Feel free to mix and match any seasonal vegetables you enjoy! Carrots, bell peppers, peas, and even spinach work beautifully. Just ensure to chop them to a similar size for even cooking.
Is this dish vegetarian or vegan-friendly?
The base recipe is vegetarian; however, for a vegan version, merely substitute heavy cream and Parmesan with suitable plant-based alternatives.
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📖 Recipe Card
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This Spring Pasta Primavera features fresh vegetables sautéed to perfection, combined with creamy sauce and penne pasta. It’s an effortless dish that’s light yet satisfying, great for a quick dinner or a healthy meal.
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
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook for 11 minutes, stirring occasionally. Drain and return the pasta to the pot.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus, bell pepper, and broccoli; sauté for 2-3 minutes. Add zucchini and cook for another 1-2 minutes until all vegetables are tender but crisp. Season with salt and pepper, then transfer to a bowl.
- Melt butter in the same skillet over medium heat, then add shallot and garlic; cook for 2 minutes. Stir in lemon zest and vegetable broth, then simmer until reduced by half, about 4-5 minutes. Add heavy cream and 2 tablespoons lemon juice.
- Mix frozen peas into the pot with the pasta, then stir in cooked vegetables. Pour the lemon cream sauce over the pasta and mix well. Stir in parmesan cheese and remaining tablespoon of lemon juice. Gentle fold in tomatoes and basil, seasoning with salt and pepper to taste.
- Transfer the Pasta Primavera to a large serving dish. Garnish with parsley, extra parmesan cheese, and crushed red pepper flakes. Serve warm.
Notes
Feel free to substitute any seasonal vegetables you have on hand.
For a vegetarian option, ensure your broth is vegetable-based.
Adjust the amount of red pepper flakes according to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
