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

Scale

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

Cook Mode Prevent your screen from going dark

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