Description

This Spring Pasta Primavera is a delightful mix of fresh vegetables in a light sauce, making it a perfect choice for a quick and healthy meal. With vibrant flavors from asparagus, bell peppers, and a touch of cream, this dish is both comforting and satisfying.

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

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Instructions

Bring a large pot of water to a boil. Add salt and penne pasta; cook for 11 minutes, stirring occasionally. Drain and return to the pot.
In a large skillet, heat olive oil over medium-high heat. Sauté asparagus, bell pepper, and broccoli for 2-3 minutes. Add zucchini and cook for 1-2 minutes until vegetables are crisp-tender. Season with salt and pepper, then transfer to a plate.
Melt butter in the same skillet over medium heat. Cook shallot and garlic for 2 minutes, then stir in lemon zest and vegetable broth. Simmer for about 4-5 minutes until broth reduces by half. Add heavy cream and 2 tablespoons lemon juice.
Stir peas into the pasta pot, followed by the sautéed vegetables. Pour lemon cream sauce over the mixture and combine well. Stir in parmesan cheese and the last tablespoon of lemon juice, then gently add tomatoes and basil. Season with salt and pepper.
Transfer pasta primavera to a large serving bowl. Garnish with parsley, extra parmesan cheese, and crushed red pepper flakes. Serve warm.

Notes

For added flavor, consider using fresh herbs other than basil.
Feel free to incorporate any seasonal vegetables you have on hand.
This dish pairs well with a side salad for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 5g
Protein: 12g
Cholesterol: 35mg