Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Spring is the perfect season to embrace fresh, vibrant flavors, and there’s no better way to celebrate this than with a delightful plate of Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce. This dish is a burst of colors and textures, featuring tender pasta enveloped in a light, creamy sauce made with a medley of fresh vegetables. Each bite is an experience, from the crispness of the asparagus to the sweetness of ripe tomatoes.
Table of Contents
When I first created this recipe, I wanted to capture the essence of spring in a way that’s both inspired and approachable. Whether you’re preparing a casual weeknight dinner or impressing guests at a springtime gathering, this dish is sure to please. It’s easy to whip up, and the ingredients can often be found in your pantry or at your local farmer’s market. Let’s dive into this irresistible recipe that’s not just a meal but also a celebration of the season!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 55 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: A creamy, zesty sauce balances beautifully with fresh veggies for a satisfying bite.
- Eye-Catching Appeal: The vibrant colors of the vegetables make this dish as beautiful as it is delicious.
- Flexible Serving: Enjoy it as a standalone main or pair it with grilled chicken or seafood.
- Diet-Friendly Options: Easily adaptable for vegetarian, gluten-free, or dairy-free diets.
Ingredients You’ll Need
- 16 oz penne pasta: A great shape for holding onto the sauce; feel free to substitute with whole wheat or gluten-free pasta.
- 1 tablespoon olive oil: Used for sautéing and adds healthy fats; avocado oil is a good alternative.
- 8 oz asparagus: Adds a beautiful crispness; you can replace it with green beans if desired.
- 1 yellow bell pepper: Sweet and colorful, it pairs well with the other veggies; red or orange peppers work too.
- 2 cups small broccoli florets: Nutrient-rich and adds crunch; you could swap for cauliflower if that’s what you have.
- 1 small zucchini: Adds freshness and subtle sweetness; yellow squash can be used in its place.
- Salt and black pepper to taste: Essential for enhancing flavors.
- 2 tablespoons unsalted butter: For a rich flavor; use vegan butter for a dairy-free version.
- 1 shallot: Milder than onion, it adds a delicate sweetness; red onion is a good substitute.
- 4 garlic cloves: A must for aroma; feel free to use garlic powder if you don’t have fresh.
- Zest of 1 lemon: Adds a refreshing brightness; use lime zest for a fun twist.
- Dash crushed red pepper flakes: Perfect for a little heat; adjust to your spice preference.
- 1 cup vegetable broth: Creates a flavorful base; chicken broth is also acceptable for non-vegetarians.
- ½ cup heavy cream: To create a luscious sauce; coconut milk works well for a dairy-free option.
- 3 tablespoons lemon juice, divided: Brightens the dish; use fresh juice for the best flavor.
- 1 cup frozen peas: These add sweetness and make the dish heartier; fresh peas can be used if in season.
- ½ cup shredded parmesan cheese: Adds a savory depth; nutritional yeast is a tasty dairy-free alternative.
- 1 ½ cups halved grape tomatoes: Sweet and juicy; cherry tomatoes can also work beautifully.
- ¼ cup chopped basil: Fresh and aromatic; try substituting with other herbs like parsley or dill if you prefer.
- 2 tablespoons Italian parsley, for garnish: Fresh herb finish for a pop of color.
- Extra parmesan cheese, for garnish: Because who doesn’t love more cheese?
- Crushed red pepper flakes, for garnish: A little extra spice to serve!
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Boil Pasta: Begin by bringing a large pot of water to a boil. Once boiling, add 1 tablespoon of salt and 16 oz of penne pasta. Cook the pasta for about 11 minutes, stirring occasionally until it’s al dente. After draining the pasta, pour it back into the pot to keep it warm.
Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 8 oz of asparagus, 1 yellow bell pepper, and 2 cups of small broccoli florets. Sauté for 2 to 3 minutes, stirring occasionally to prevent any sticking. Then, toss in 1 small chopped zucchini and cook for an additional 1 to 2 minutes until the vegetables are tender yet still crisp. Season with salt and black pepper to taste, and then transfer the vegetables to a bowl or plate.
Make the Sauce: Return the skillet to medium heat and melt 2 tablespoons of unsalted butter. Add in 1 minced shallot and 4 minced garlic cloves, cooking for about 2 minutes until fragrant. Stir in the zest of 1 lemon and 1 cup of vegetable broth, allowing the mixture to simmer until reduced by half, about 4 to 5 minutes. Pour in ½ cup of heavy cream and stir in 2 tablespoons of lemon juice.
Combine Pasta and Vegetables: Return the pot containing the drained pasta to the stove. Stir in 1 cup of frozen peas and the sautéed vegetables you set aside. Carefully pour the lemon cream sauce over the pasta and vegetables, ensuring everything is well coated. Add ½ cup of shredded parmesan cheese and the remaining tablespoon of lemon juice, mixing gently. Finally, fold in 1 ½ cups of halved grape tomatoes and ¼ cup of chopped basil, adjusting seasoning with more salt and black pepper as needed.
Serve: Transfer the pasta primavera to a large serving bowl or plate. For a finishing touch, garnish with 2 tablespoons of chopped Italian parsley, extra parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve warm, and watch how quickly it disappears!
Storing & Reheating
To store your Spring Pasta Primavera, let it cool completely before transferring into an airtight container. It can sit at room temperature for about 2 hours, but for best flavor preservation, refrigerate and enjoy within 3 to 4 days. If you want to freeze it, package the pasta in a freezer-safe container for up to 3 months. When reheating, warm in a microwave or on the stove, adding a splash of vegetable broth or cream to restore its creamy texture.
Chef’s Helpful Tips
- Avoid overcooking the pasta; it should be slightly firm since it will continue to cook when combined with the sauce.
- For an extra layer of flavor, allow the garlic and shallots to turn golden before adding in the broth.
- If the sauce seems too thick, a splash of reserved pasta water can help.
- Don’t skip the garnishes! They really elevate the dish, especially the fresh herbs and cheese.
- Experiment with seasonal veggies; snap peas or bell peppers can add variety!
Spring Pasta Primavera is such a delightful way to welcome fresh produce back into the kitchen. It’s bright, it’s creamy, and it’s a dish that truly embodies the spirit of springtime. Enjoy customizing it with your favorite vegetables, and don’t hesitate to get creative with the herbs and garnishes.
If you want to give this recipe a try, I promise you’ll end up coming back for seconds. Not only is this dish easy to make, but it also showcases all the beautiful flavors of the season. Happy cooking!
Recipe FAQs
Can I make this recipe vegan?
Absolutely! To make this Spring Pasta Primavera vegan, substitute the heavy cream with coconut milk or a plant-based alternative, use nutritional yeast instead of parmesan cheese, and swap the butter for vegan butter or olive oil.
What other vegetables can I use?
This pasta primavera is super versatile! You can swap in seasonal vegetables like bell peppers, spinach, or even artichokes. Just be sure to adjust cooking times as needed so each vegetable is perfectly tender.
How do I reheat leftover pasta primavera?
To reheat, you can either use a microwave or a skillet. If using a skillet, add a splash of vegetable broth or water to help rehydrate the sauce and get it bubbling again. This will help restore the creamy texture of the dish.
Can I use a different type of pasta?
Certainly! While penne is a great choice for this dish, feel free to use any pasta shape you prefer—fusilli, rotini, or even gluten-free pasta works well. Just ensure you adjust the cooking time according to the package instructions!
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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
Try our Spring Pasta Primavera, a delightful dish bursting with fresh vegetables, lemon, and creamy goodness. It’s an easy, healthy meal that is sure to impress!
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 water to a boil. Add salt and pasta; cook for 11 minutes, stirring occasionally. Drain and return to pot.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus, yellow bell pepper, and broccoli; sauté for 2 to 3 minutes. Add zucchini and cook for another 1 to 2 minutes until tender but crisp. Season with salt and pepper, then transfer to a plate.
- Return the skillet to heat and melt butter. Add shallot and garlic; cook for 2 minutes. Stir in lemon zest and vegetable broth, simmering until reduced by half, about 4 to 5 minutes. Mix in heavy cream and 2 tablespoons lemon juice.
- Add peas to the pasta pot. Combine cooked vegetables with pasta, then pour lemon cream sauce over and mix until combined. Incorporate parmesan cheese and the remaining tablespoon of lemon juice. Gently stir in tomatoes and basil, seasoning with salt and pepper.
- Serve the pasta primavera in a large bowl, garnished with parsley, extra parmesan, and crushed red pepper flakes.
Notes
Feel free to substitute your favorite vegetables based on the season.
This dish can easily be made gluten-free by using gluten-free pasta.
Make it vegan by replacing cream with coconut milk and omitting cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 33mg
