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Pasta Primavera Recipe Easy Fresh and Delicious

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Enjoy a fresh and flavorful pasta primavera featuring seasonal vegetables and a light lemon cream sauce. This vibrant Italian dish is perfect for spring or summer meals and easy to prepare any time.

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

  1. Bring a large pot of salted water to a boil and cook the pasta for 11 minutes, stirring now and then, then drain and return to the pot.
  2. Heat olive oil in a large skillet over medium-high heat and cook asparagus, bell peppers, and broccoli for 2 to 3 minutes, stirring occasionally. Add zucchini and cook another 1 to 2 minutes until vegetables are tender but crisp. Season with salt and pepper, then transfer to a bowl.
  3. Melt butter in the skillet over medium heat, then sauté shallot and garlic for 2 minutes. Add lemon zest and vegetable broth and simmer until the broth halves, about 4 to 5 minutes. Stir in heavy cream and 2 tablespoons of lemon juice.
  4. Mix peas and cooked vegetables into the pasta pot. Pour the lemon cream sauce over the pasta and vegetables, stirring to combine. Add Parmesan cheese and the remaining tablespoon of lemon juice. Gently fold in tomatoes and basil. Season with salt and pepper to taste.
  5. Transfer the pasta primavera to a serving dish and garnish with Italian parsley, extra Parmesan, and crushed red pepper flakes. Serve warm.

Notes

  • Veggie Variations: Feel free to mix up the veggies
  • Mushrooms, yellow squash, artichoke hearts, carrots, spinach, and kale
  • Pasta: Use your favorite pasta shape
  • If you need the recipe to be gluten-free, use gluten-free pasta
  • Protein: You can add chicken, shrimp, beans, or tofu for a boost of protein
  • Storing: Store leftovers in an airtight container in the fridge for up to 5 days

Nutrition

Find it online: https://www.amgroyal.com/pasta-primavera-recipe-2/