Description
This vibrant Pasta Primavera recipe is a delightful combination of tender crisp vegetables, perfectly cooked pasta, and a creamy, flavorful sauce. Featuring a medley of broccoli, zucchini, squash, asparagus, bell peppers, and peas tossed in a cheesy lemon-infused cream sauce, it’s an easy, colorful, and nourishing meal perfect for spring or summer dinners.
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 and 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
Sauce
- 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 sub evaporated milk)
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/4 cup fresh basil, chopped
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 pasta water, then drain the pasta and set aside.
- Sauté Vegetables: Meanwhile, heat 3 tablespoons of olive oil in a large, deep saucepan or skillet over medium-high heat. Add the chopped red onions and broccoli florets and sauté for 3 minutes.
- Add More Vegetables: Add the yellow squash, zucchini, asparagus, red bell pepper, and cherry tomatoes to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for 2 minutes until the vegetables are tender-crisp. Transfer the vegetables to a large bowl and set aside.
- Prepare Sauce Base: Heat the remaining 1 tablespoon of olive oil in the now empty skillet over medium heat. Add minced garlic and red pepper flakes and sauté for 30 seconds until fragrant.
- Create Cream Sauce: Reduce heat to low and stir in the heavy cream. In a small bowl, whisk together chicken broth and cornstarch until smooth, then add to the skillet along with oregano, parsley, thyme, and 1/4 teaspoon salt.
- Simmer and Thicken: Bring the sauce to a simmer and cook for 3-5 minutes until thickened. Stir in 1/2 cup of Parmesan cheese until melted. Add lemon juice, then stir in the thawed peas and fresh basil, warming through.
- Combine All: Return the sautéed vegetables to the skillet with the sauce and stir to combine. Add the cooked pasta and toss thoroughly, adding reserved pasta water gradually if needed to reach desired sauce consistency.
- Season and Serve: Taste and adjust seasoning with freshly cracked salt and pepper. Garnish with the remaining 1/4 cup Parmesan cheese or more as desired. Serve immediately.
Notes
- Do not overcook the vegetables; they should remain tender-crisp to maintain texture.
- Test pasta a few minutes before package time for al dente texture to avoid mushy pasta.
- Use a large enough pot or deep skillet to comfortably combine pasta, vegetables, and sauce.
- Feel free to substitute or add other vegetables to vary texture, color, and flavor.
- Freshly grated Parmesan cheese is essential for best flavor and melting quality.
- Add lemon juice gradually to suit your taste preference for citrusiness.
- Store leftover pasta primavera in an airtight container in the refrigerator for up to 5 days.
- Reheat gently in microwave or on stovetop with a splash of milk or water to loosen sauce.
- For meal prep, cook pasta al dente, rinse with cool water, toss with oil and store separately from sautéed veggies and sauce ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 45 mg
