Pasta Primavera

Pasta Primavera is one of those dishes that feels like a warm hug on a busy weeknight. I remember the first time I made it; the vibrant colors and fresh aromas filled my kitchen, instantly lifting my mood. It was a sunny spring evening, and I had just come back from the local farmers’ market, brimming with fresh vegetables. As I tossed the asparagus, bell peppers, and zucchini together, I felt a wave of excitement. This dish isn’t just another pasta; it’s a celebration of the season’s bounty, a joyful way to incorporate more veggies into our meals, and an easy go-to for family dinners.

With its light and creamy sauce, Pasta Primavera is perfect for any occasion. It’s versatile enough to serve at a casual gathering or as a comforting dinner at home. This recipe makes a generous portion, so it’s great for leftovers too! I often find myself thinking of new ways to make it, experimenting with whatever fresh produce I have on hand. It’s a dish that never disappoints and is always met with smiles at the dinner table.

As the pasta cooks, the colors of the vegetables brighten, and the textures meld together beautifully. I love to garnish it with fresh herbs and a sprinkle of cheese just before serving, making it look as delightful as it tastes. If you’re looking for a meal that embodies the spirit of spring and is simple to whip up, look no further than Pasta Primavera. Trust me, you’ll want to make it again and again!

Ingredients Required for Pasta Primavera

Creating Pasta Primavera starts with choosing the right ingredients. Each component plays a crucial role in making the dish flavorful and satisfying. The core of this recipe is built on fresh vegetables that bring vibrant colors and essential nutrients to the plate. From the crunch of asparagus to the sweetness of bell peppers, these key players unite to create a delightful medley.

• 16 oz penne pasta – The heart of the dish, this pasta shape holds the creamy sauce beautifully, ensuring every bite is satisfying.
• 1 tablespoon olive oil – Used for sautéing, this adds richness and depth of flavor.
• 8 oz asparagus, cut into 1 ½-inch pieces – Tender yet crisp, asparagus adds a delightful texture and a pop of green.
• 1 yellow bell pepper, cut into 1 ½-inch pieces – Sweet and colorful, it enhances the dish’s visual appeal.
• 2 cups small broccoli florets – These tiny trees add crunch and are packed with vitamins.
• 1 small zucchini, chopped – Zucchini brings a subtle sweetness and complements the other veggies.
• Salt and black pepper to taste – Essential for seasoning, enhancing all the flavors.
• 2 tablespoons unsalted butter – Adds creaminess to the sauce, creating a luxurious mouthfeel.
• 1 shallot, minced – Offers a gentle onion flavor without overpowering the dish.
• 4 garlic cloves, minced – Garlic infuses the dish with depth and aroma.
• Zest of 1 lemon – Brightens the dish and adds a refreshing citrus note.
• Dash crushed red pepper flakes – For a hint of heat that complements the creamy sauce.
• 1 cup vegetable broth – A flavorful base for the sauce, enhancing the overall taste.
• ½ cup heavy cream – Adds richness and creaminess to the sauce.
• 3 tablespoons lemon juice, divided – Provides acidity that balances the dish.
• 1 cup frozen peas – Sweet and easy, they add color and nutrition.
• ½ cup shredded Parmesan cheese – Adds depth of flavor and creaminess to the dish.
• 1 ½ cups halved grape tomatoes – Burst with sweetness, these add a juicy element.
• ¼ cup chopped basil – Fresh basil brightens the dish with its aromatic flavor.
• 2 tablespoons Italian parsley, for garnish – Adds a fresh finish to the dish.
• Extra parmesan cheese, for garnish – A finishing touch to elevate the presentation.
• Crushed red pepper flakes, for garnish – For those who like a bit more spice.

Instructions for Pasta Primavera

Cooking Pasta Primavera is a straightforward and enjoyable process. You’ll be amazed at how quickly it comes together, and the vibrant colors of the vegetables will keep you engaged throughout. Ready to get started? Let’s dive into the steps!

1. Begin by bringing a large pot of water to a boil. Once boiling, add a generous amount of salt to the water. This is crucial as it flavors the penne pasta as it cooks. Add the pasta and let it cook for about 11 minutes, stirring occasionally, until it reaches al dente. You want it to be tender but still firm to the bite. After cooking, drain the pasta well and return it to the pot.
2. While the pasta is cooking, heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, toss in the asparagus, yellow bell pepper, and broccoli florets. Sauté these vegetables for about 2 to 3 minutes, stirring occasionally. You should see them start to brighten in color but remain crisp. This is the point where you can season with salt and black pepper to taste.
3. Next, add the chopped zucchini to the pan and cook for an additional 1 to 2 minutes. You’re looking for the vegetables to be tender yet still have that lovely crunch. Once they’ve reached the desired texture, transfer them to a large plate or bowl to keep warm. This is where the colorful medley really comes to life!
4. Now, place the skillet back on the heat. Lower the heat to medium and add the unsalted butter. Let it melt, then add the minced shallot and garlic. Sauté for about 2 minutes until the shallots become translucent and the garlic is fragrant. Be careful not to let the garlic burn as it can become bitter.
5. Stir in the lemon zest and vegetable broth. Allow this mixture to simmer until the broth reduces by half, which should take about 4 to 5 minutes. You’ll notice the flavors concentrating beautifully, creating a luscious sauce.
6. Next, pour in the heavy cream along with 2 tablespoons of the lemon juice. Stir well to combine, and let it simmer for a minute or two while you get the pasta ready.
7. In the pot with the drained pasta, toss in the frozen peas and mix them in well. They’ll heat up quickly, adding sweetness and a pop of color to the dish.
8. Now add the sautéed vegetables back into the pot. Gently pour the creamy lemon sauce over the pasta and vegetables, stirring until everything is well coated. The sauce should envelop the pasta and veggies nicely.
9. Next, sprinkle in the shredded Parmesan cheese and stir until melted and incorporated, followed by the remaining lemon juice. The cheese adds creaminess and depth, making every bite delightful.
10. Lastly, gently fold in the halved grape tomatoes and chopped basil. These fresh elements will lift the dish and add a burst of flavor. Taste and adjust the seasoning with salt and black pepper as needed.
11. Pour the Pasta Primavera into a large serving bowl or dish. Garnish with a sprinkle of Italian parsley, more Parmesan cheese, and a dash of crushed red pepper flakes. Serve warm and enjoy!

Ways to Customize

Customization is the name of the game with Pasta Primavera. Here are some fun ways to make this dish uniquely yours!

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Just reheat gently on the stove or in the microwave.
• Freezing: You can freeze the pasta primavera for up to 2 months. Just make sure to store it in an airtight container. When reheating, add a splash of broth to prevent it from drying out.
• Veggie Variations: Feel free to mix up the veggies. Mushrooms, yellow squash, artichoke hearts, carrots, spinach, and kale work wonderfully in this dish.
• Pasta Shape: Use your favorite pasta shape. If you need the recipe to be gluten-free, use gluten-free pasta.
• Protein Boost: You can add chicken, shrimp, beans, or tofu for a boost of protein. This makes it more filling for those who prefer heartier meals.
• Spice It Up: For those who like a kick, add more crushed red pepper flakes or even a dash of hot sauce when serving.
• Cheese Alternatives: If you’re not a fan of Parmesan, try substituting it with a different cheese like feta or goat cheese for a tangy flavor.

Best Served With

When it comes to enjoying Pasta Primavera, the serving options are endless. Here are some delightful pairings and occasions to consider:

• Fresh Salad: A light arugula salad with a lemon vinaigrette complements the pasta beautifully, enhancing the freshness of the meal.
• Crispy Garlic Bread: Serve it alongside warm, crispy garlic bread for a satisfying dinner that everyone will enjoy.
• Wine Pairing: For a refreshing beverage, consider pairing it with a chilled white wine like Sauvignon Blanc or a light Pinot Grigio.
• Picnics: Pasta Primavera is a fantastic option for picnics or potlucks, as it’s just as delicious served cold.
• Special Occasions: This dish is perfect for spring gatherings, family reunions, or dinner parties where you want to impress your guests without spending all day in the kitchen.
• Meal Prep: Preparing this dish in advance is a great idea for busy weeknights; it stores well and can be reheated easily.
• Seasonal Parties: Incorporate it into your seasonal celebrations, like Easter or Mother’s Day, where fresh flavors are a must.

FAQ

Conclusion

In summary, Pasta Primavera is a delightful dish that showcases the beauty of fresh vegetables combined with pasta in a light, creamy sauce. It’s not just a meal; it’s a celebration of springtime flavors. I encourage you to try making this dish soon. You’ll love how quickly it comes together and how satisfying it is. Enjoy the burst of flavors in every bite!

Pasta Primavera

The ultimate comfort food, Pasta Primavera combines vibrant vegetables with creamy pasta for an easy weeknight dinner. Packed with flavor, it's the perfect dish for any season. Make it tonight and enjoy a delightful meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 1 Zest of 1 lemon
• Dash crushed red pepper flakes
• 1 cup vegetable broth
• ½ cup heavy cream
• 3 tablespoons 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

Equipment

• Large Pot
• Large Skillet

Method

 

1. Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
2. Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
3. Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
4. Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.
5. Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, 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.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.