Description

Enjoy the vibrant flavors of our Spring Pasta Primavera, a delightful blend of fresh vegetables and a light sauce. This dish is perfect for a quick dinner or a healthy meal, showcasing seasonal produce while being simple to make.

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 the penne pasta, cooking for 11 minutes while stirring occasionally. Drain the pasta and return it to the pot.
In a large skillet over medium-high heat, heat the olive oil. Add the asparagus, bell pepper, and broccoli; sauté for 2 to 3 minutes, then add the zucchini, cooking until tender but crisp, about 1 to 2 minutes. Season with salt and pepper. Transfer veggies to a plate.
In the same skillet, melt the butter over medium heat. Add shallot and garlic, cooking for 2 minutes. Stir in lemon zest and vegetable broth and let simmer until reduced by half, about 4 to 5 minutes. Add heavy cream and 2 tablespoons of lemon juice.
Stir the frozen peas into the pot with the drained pasta, then mix in the sautéed vegetables. Pour the lemon cream sauce over and combine. Fold in the Parmesan and remaining lemon juice, followed by the tomatoes and basil, seasoning as desired.
Transfer the pasta primavera to a serving bowl. Garnish with chopped parsley, extra Parmesan cheese, and crushed red pepper flakes before serving warm.

Notes

Feel free to substitute vegetables based on your preference or what’s in season.
Adding grilled chicken or shrimp can make this dish even heartier.
For a vegan option, use dairy-free cream and cheese alternatives.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 560mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 6g
Protein: 12g
Cholesterol: 45mg