Description
Pasta Primavera is a vibrant and flavorful pasta dish featuring tender al dente pasta, a medley of crisp vegetables, and a creamy Parmesan sauce with herbs and a hint of lemon for a fresh finish. Perfect for a light yet satisfying meal.
Ingredients
Scale
Pasta
- 12 oz. cavatappi or other short pasta such as penne, fusilli, or orecchiette
Vegetables
- 1/2 medium red onion chopped
- 2 cups broccoli florets cut into 1-inch pieces
- 1 medium yellow squash sliced and quartered
- 1 medium zucchini sliced and quartered
- 8 oz asparagus trimmed, cut into 1 1/2-inch pieces
- 1 medium red bell pepper chopped
- 1 1/2 cup cherry tomatoes halved
- 1 1/2 cups frozen petite peas thawed
- 1/4 cup fresh basil chopped
Sauce and Seasoning
- 4 tablespoons extra virgin olive oil divided
- Salt and pepper to taste
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream (may substitute evaporated milk)
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese divided
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté Vegetables: Heat 3 tablespoons of olive oil in a large deep saucepan or skillet over medium-high heat. Add the chopped red onion and broccoli florets; sauté for 3 minutes until starting to soften but still crisp.
- Add More Vegetables: Add yellow squash, zucchini, asparagus, red bell pepper, and cherry tomatoes to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue sautéing for 2 minutes until vegetables are tender-crisp. Transfer the vegetables to a large bowl and set aside.
- Prepare Sauce Base: In the now empty skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Reduce heat to low and pour in heavy cream.
- Thicken Sauce: Whisk chicken broth together with cornstarch until smooth, then add to skillet along with dried oregano, parsley, thyme, and 1/4 teaspoon salt. Bring sauce to a simmer and cook for 3 to 5 minutes until it thickens.
- Add Cheese and Lemon: Lower heat and stir in 1/2 cup freshly grated Parmesan cheese until melted. Add lemon juice, then stir in thawed peas and chopped fresh basil, warming through gently.
- Combine and Finish: Stir sautéed vegetables into the sauce followed by the cooked pasta. Add reserved pasta water gradually if needed to adjust consistency. Taste and season with additional salt and pepper if required.
- Serve: Garnish with remaining 1/4 cup Parmesan cheese and serve immediately for best flavor and texture.
Notes
- Do not overcook vegetables; they should be tender-crisp for the best texture and flavor.
- Test pasta a few minutes before package time for perfect al dente.
- Use a large enough pot or pan to accommodate all vegetables and pasta comfortably without crowding.
- Feel free to substitute or add a variety of vegetables for color, flavor, and texture.
- Using fresh Parmesan cheese is essential for a creamy, flavorful sauce.
- You can adjust how much the tomatoes burst by cooking them less or more according to preference.
- Lemon juice can be varied to your taste to add brightness to the dish.
- Store leftovers in an airtight container in the refrigerator up to five days. Reheat gently adding milk or water to loosen the sauce.
- Prepping components ahead can save time: cook pasta al dente and toss with oil, chop vegetables and herbs separately, and grate cheese in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 50 mg
