Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring a medley of sautéed vegetables tossed with al dente pasta in a creamy, herbaceous Parmesan sauce. This recipe balances tender-crisp veggies with a luscious, comforting cream sauce complemented by fresh basil and lemon juice, making it 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
- salt and pepper to taste
Sauce
- 4 tablespoons extra virgin olive oil divided
- 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 and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- Sauté Vegetables: In a large, deep saucepan or skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the chopped red onion 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, and sauté for 2 minutes until the vegetables are tender-crisp. Transfer the cooked vegetables to a large bowl and set aside.
- Prepare Sauce Base: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 30 seconds until fragrant.
- Make Cream Sauce: Lower the heat to low, then add the heavy cream. In a separate bowl, whisk the chicken broth with cornstarch until smooth, then pour this mixture into the skillet. Add dried oregano, parsley, thyme, and 1/4 teaspoon salt. Bring the sauce to a simmer and cook for 3-5 minutes until it thickens.
- Finish Sauce: Stir in 1/2 cup of freshly grated Parmesan cheese until melted, then add the lemon juice, thawed peas, and chopped fresh basil. Warm through gently on low heat.
- Combine Pasta and Veggies: Add the sautéed vegetables back into the sauce, then add the cooked pasta. Stir to combine everything evenly, adding reserved pasta water a tablespoon at a time if the sauce needs thinning. Taste and adjust seasoning with salt and freshly cracked pepper.
- Serve: Garnish with the remaining 1/4 cup Parmesan cheese or more to taste. Serve warm.
Notes
- Don’t overcook your vegetables; they should be tender-crisp to preserve texture and flavor.
- Cook pasta al dente by testing a few minutes before package directions to maintain a pleasant bite.
- Use a large and deep pan such as a saucepan, braiser, or Dutch oven to comfortably cook vegetables and pasta together.
- You can substitute or add other vegetables, ensuring a mix of textures and colors for balance.
- For convenience, use a stir-fry vegetable mix, chopping as needed for even cooking times.
- If adding protein, adjust vegetable and sauce quantities accordingly to maintain balance.
- Always use freshly grated Parmesan cheese for the best melting and flavor experience.
- Adjust lemon juice to taste for a more or less lemony profile.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Reheat gently in the microwave with a splash of milk or water, or on the stovetop over medium-low heat, stirring frequently.
- To prep ahead, cook pasta al dente and toss with oil to prevent sticking; store vegetables, aromatics, and cheese separately.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 450 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: 40 mg
