Description
Enjoy a bright and fresh pasta primavera featuring spring vegetables and a creamy lemon sauce. This easy dish is perfect for a light lunch or dinner any time of year. Simple ingredients come together quickly for a flavorful meal.
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
- Bring a large pot of salted water to boil and cook the pasta for 11 minutes, then drain and return it to the pot.
- Heat olive oil in a large skillet over medium-high heat, add asparagus, bell pepper, and broccoli; sauté for 2 to 3 minutes, then stir in zucchini and cook another 1 to 2 minutes until tender crisp; season with salt and pepper and transfer to a bowl.
- In the same skillet, melt butter over medium heat, cook shallot and garlic for 2 minutes, then add lemon zest and vegetable broth and simmer until broth reduces by half, about 4 to 5 minutes; stir in heavy cream and 2 tablespoons lemon juice.
- Add frozen peas to the pasta pot along with the sautéed vegetables, pour the lemon cream sauce over everything and stir to combine.
- Mix in Parmesan cheese and remaining tablespoon of lemon juice, then gently fold in tomatoes and basil, seasoning with salt and pepper as needed.
- Transfer the pasta primavera to a serving dish, garnish with parsley, extra Parmesan, and red pepper flakes, and 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
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 375kcal
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 32mg