Name: Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
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

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Spring bursts forth with vibrant colors and fresh flavors, and what better way to celebrate this delightful season than with a bowl of Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce? This dish is a beautiful blend of al dente penne pasta combined with a medley of seasonal vegetables, all enveloped in a light, creamy sauce. As the vibrant hues of asparagus, bell peppers, and tomatoes mingle, you can practically taste the sunny days ahead. Imagine twirling your fork around this lively dish; it’s like a warm embrace from spring itself.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

I first discovered this gem of a recipe during a family gathering, where my aunt served it as the centerpiece of a lilac-themed dinner party. The creaminess of the sauce paired with the crisp vegetables made it an instant favorite, and since then, it has become a go-to option in my kitchen. Whether you’re looking to please picky eaters or simply want to incorporate more greens into your meals, this Spring Pasta Primavera is bound to be a hit. So, gather your ingredients, and let’s create something delicious together!

Why You’ll Love This Recipe

Simple & Quick: Ready in just over 50 minutes, it’s perfect for weeknight dinners.
Irresistible Flavor: The bright, fresh notes of lemon paired with creamy goodness are simply delightful.
Eye-Catching Appeal: A colorful dish that looks as good as it tastes – just perfect for entertaining!
Flexible Serving: Great as a main dish or a side. Perfect for picnics or family gatherings.
Diet-Friendly Options: Easily adaptable for vegetarian and gluten-free diets.

Ingredients You’ll Need

16 oz penne pasta: This shape holds sauce beautifully and complements the vegetables well.
1 tablespoon olive oil: Added for sautéing the veggies and brings a fruity flavor.
8 oz asparagus, cut into 1 ½-inch pieces: Tender and crisp; it brings a lovely green crunch.
1 yellow bell pepper, cut into 1 ½-inch pieces: Sweet and vibrant, adding color and taste.
2 cups small broccoli florets: Offers a nice texture and bright color.
1 small zucchini, chopped: Adds a delicate flavor and absorbs the great sauce.
Salt and black pepper to taste: Enhances the overall flavor of the dish.
2 tablespoons unsalted butter: Creates a rich base for the sauce.
1 shallot, minced: Adds a sweet, onion-like flavor that’s less pungent.
4 garlic cloves, minced: Provides aromatic depth and a wonderful aroma.
Zest of 1 lemon: Brightens the dish with refreshing citrus notes.
Dash crushed red pepper flakes: Adds a subtle kick to the flavor profile.
1 cup vegetable broth: Keeps the sauce flavorful and adds moisture.
½ cup heavy cream: Gives the sauce that luscious, creamy texture.
3 tablespoons lemon juice, divided: Balances the creaminess with acidity.
1 cup frozen peas: Sweet and vibrant, they add to the color and nutrition.
½ cup shredded Parmesan cheese: Adds richness and a savory finish.
1 ½ cups halved grape tomatoes: Juicy bursts of flavor that brighten each bite.
¼ cup chopped basil: Offers a herbaceous kick – also looks lovely as a garnish.
2 tablespoons Italian parsley, for garnish: Complements flavors and adds a fresh note.
Extra Parmesan cheese, for garnish: Because who doesn’t love cheese?
Crushed red pepper flakes, for garnish: A great touch for those who like a bit more heat.

How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce

Boil the Pasta: Bring a large pot of water to a boil. Add salt and 16 oz penne pasta to the boiling water. Cook for 11 minutes, stirring occasionally until al dente. Drain the pasta well and pour it back into the pot.

Sauté the Veggies: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the 8 oz asparagus, 1 yellow bell pepper, and 2 cups small broccoli florets. Sauté for 2 to 3 minutes, stirring occasionally. Then add in 1 small zucchini, cooking for another 1 to 2 minutes until the veggies are tender yet crisp. Season with salt and black pepper to taste. Transfer the sautéed vegetables to a large plate or bowl.

Create the Sauce: Place the skillet back on the stove and melt 2 tablespoons unsalted butter over medium heat. Add 1 minced shallot and 4 minced garlic cloves, cooking for 2 minutes until fragrant. Stir in the zest of 1 lemon and 1 cup vegetable broth, simmering until the broth reduces by half, about 4 to 5 minutes. Then, stir in ½ cup heavy cream and 2 tablespoons lemon juice.

Combine Everything: Stir the 1 cup frozen peas into the pot with the cooked pasta. Add the sautéed vegetables back in and pour the lemon cream sauce over everything. Gently stir to combine until well mixed. Incorporate ½ cup shredded Parmesan cheese and the remaining 1 tablespoon lemon juice, and gently fold in 1 ½ cups halved grape tomatoes and ¼ cup chopped basil. Season with salt and black pepper to taste for a flavor boost.

Serve and Garnish: Pour the Pasta Primavera into a large serving bowl or dish. Garnish with 2 tablespoons chopped Italian parsley, extra Parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve warm and enjoy this fresh taste of spring!

Storing & Reheating

For any leftovers, the pasta can be stored at room temperature for a couple of hours or in the fridge for up to 3-4 days in an airtight container. If you have a stash of leftovers, you can also freeze them for up to 3 months. To reheat, simply warm in the microwave or a skillet over low heat for about 5-7 minutes, adding a splash of vegetable broth or cream to refresh the texture. Be aware that the creaminess may change a bit, but a sprinkle of fresh basil on top can revive those bright flavors!

Chef’s Helpful Tips

It’s easy to overcook the vegetables; aim for tender yet crisp for the best texture.
Make sure your 1 cup vegetable broth and ½ cup heavy cream are at room temperature to avoid drastic temperature changes in the skillet.
If you love a stronger lemon flavor, feel free to add more zest or juice.
For extra creaminess, add a bit more heavy cream or even a splash of pasta cooking water while mixing.
This recipe is flexible—swap out veggies based on what’s in season or what you have on hand.

Spring Pasta Primavera is more than just a dish; it’s an invitation to embrace the season’s freshness and vibrancy. The medley of veggies, zesty lemon, and creamy sauce will have you savoring each bite, whether it’s a bustling weeknight dinner or a charming weekend gathering. Do not hesitate to experiment with different vegetables or herbs to make it uniquely yours. Enjoy the delicious flavors and vibrant colors, and maybe even share this recipe with friends or family for a wholesome meal together!

Recipe FAQs

Can I use other pasta shapes for this recipe?

Absolutely! While penne is suggested for its ability to hold sauce, any pasta shape like fusilli, farfalle, or even spaghetti would work well too. Just adjust the cooking time according to the type of pasta you choose.

Is this dish suitable for meal prep?

Definitely! This Spring Pasta Primavera can be easily made ahead and stored in the fridge for quick meals throughout the week. Just be sure to reheat it gently to maintain the texture and flavor.

Can I make it vegan?

Yes! To make a vegan version, substitute heavy cream with coconut milk or swap it for a plant-based cream. Use nutritional yeast for a cheesy flavor, and skip the cheese or opt for vegan Parmesan.

What vegetables work best in Pasta Primavera?

Feel free to customize this dish! Carrots, bell peppers, snap peas, or even eggplant make excellent additions. The key is to include a mix of colors and textures to keep it appealing and nutritious.