Description

Spring Pasta Primavera is a delightful dish featuring vibrant vegetables, light cream sauce, and penne pasta. It’s a simple yet satisfying option for a quick dinner or a healthy meal, bursting with fresh flavors and colorful ingredients.

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 penne pasta, cooking for 11 minutes while stirring occasionally. Drain and return the pasta to the pot.
In a large skillet, heat olive oil over medium-high heat. Sauté asparagus, bell peppers, and broccoli for 2 to 3 minutes. Add zucchini and cook for an additional 1 to 2 minutes until tender yet crisp. Season vegetables with salt and pepper, then transfer to a bowl.
Melt butter in the skillet over medium heat. Add shallots and garlic; cook for 2 minutes. Stir in lemon zest and vegetable broth, simmering until the broth reduces by half (about 4 to 5 minutes). Add heavy cream and 2 tablespoons of lemon juice.
In the pot with pasta, stir in peas and cooked vegetables. Pour the lemon cream sauce over and mix well. Incorporate parmesan cheese and the remaining tablespoon of lemon juice. Gently fold in tomatoes and basil; season to taste with salt and black pepper.
Transfer the pasta primavera to a serving bowl. Garnish with parsley, extra parmesan cheese, and crushed red pepper flakes. Serve warm.

Notes

For a lighter version, substitute heavy cream with Greek yogurt or a plant-based alternative.
Feel free to customize the vegetables based on what you have on hand.
This dish can be served warm or chilled as a pasta salad.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 5g
Protein: 12g
Cholesterol: 30mg