Description

Enjoy the vibrant and fresh flavors of Spring Pasta Primavera. This delightful dish features a medley of seasonal vegetables tossed with penne pasta, all enveloped in a light cream sauce. Perfect for a quick dinner that’s packed with flavor and nutrition!

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 pasta, cooking for 11 minutes while stirring occasionally. Drain and return pasta to pot.
In a large skillet, heat olive oil over medium-high heat. Sauté asparagus, peppers, and broccoli for 2-3 minutes. Add zucchini, cooking for another 1-2 minutes until vegetables are tender-crisp. Season with salt and pepper, then transfer to a plate or bowl.
Return the skillet to the stove and melt butter over medium heat. Add shallot and garlic, cooking for 2 minutes. Stir in lemon zest and vegetable broth, simmering until reduced by half (4-5 minutes). Add heavy cream and 2 tablespoons of lemon juice.
Mix peas into the pot with the pasta, followed by the cooked vegetables. Pour in the lemon cream sauce and stir until well combined. Add parmesan cheese and the remaining tablespoon of lemon juice, gently mixing in tomatoes and basil. Season with salt and black pepper.
Transfer pasta primavera to a large serving bowl. Garnish with parsley, extra parmesan, and crushed red pepper flakes, then serve warm.

Notes

Feel free to substitute any of the vegetables with your favorites.
For a vegan option, use plant-based cream and cheese alternatives.
Add more crushed red pepper for an extra kick.

Nutrition

Serving Size: 1 serving
Calories: 392
Sugar: 4g
Sodium: 320mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 5g
Protein: 11g
Cholesterol: 36mg