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
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
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