Description
This Spring Pasta Primavera features irresistible flavors from seasonal vegetables and a light lemon cream sauce, making it a quick and healthy dinner option for any pasta lover!
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 the penne pasta; cook for 11 minutes, stirring occasionally. Drain the pasta and return it to the pot.
- In a large skillet, heat olive oil over medium-high heat. Add asparagus, bell pepper, and broccoli; sauté for 2-3 minutes. Add zucchini and cook for another 1-2 minutes until all vegetables are tender yet crisp. Season with salt and pepper, then transfer to a bowl.
- Melt butter in the skillet over medium heat. Add shallot and garlic; cook for 2 minutes. Stir in lemon zest and vegetable broth, simmering until reduced by half, about 4-5 minutes. Mix in heavy cream and 2 tablespoons of lemon juice.
- Stir peas into the pot with the pasta, followed by cooked vegetables. Pour the lemon cream sauce over the pasta and mix well. Add Parmesan cheese and the remaining tablespoon of lemon juice, stirring in tomatoes and basil last. Adjust seasoning with salt and black pepper.
- Transfer the pasta primavera to a serving dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.
Notes
Feel free to add other seasonal vegetables such as bell peppers or carrots for added flavor and color.
This pasta primavera pairs well with a crisp salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg