Description
This vibrant Pasta Primavera recipe is a delightful celebration of fresh spring vegetables tossed with penne pasta in a creamy lemon-infused sauce. Quickly sautéed asparagus, bell peppers, broccoli, zucchini, peas, and juicy grape tomatoes come together with a luscious Parmesan cream sauce, brightened by fresh lemon juice and herbs. Perfect for a flavorful and colorful dinner that serves eight and comes together in just 35 minutes.
Ingredients
Pasta
- 16 oz penne pasta
Vegetables
- 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
- 1 cup frozen peas
- 1 ½ cups halved grape tomatoes
Sauce and Seasonings
- 1 tablespoon olive oil
- 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 tablespoons lemon juice, divided
- ½ cup shredded Parmesan cheese
Garnish
- ¼ cup chopped basil
- 2 tablespoons Italian parsley
- Extra Parmesan cheese
- Crushed red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for 11 minutes, stirring occasionally to prevent sticking. Drain the pasta well and return it to the pot.
- Sauté Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the asparagus, yellow bell pepper, and broccoli florets. Sauté for 2 to 3 minutes, stirring occasionally. Add the chopped zucchini and cook for an additional 1 to 2 minutes until the vegetables are tender yet crisp. Season with salt and black pepper to taste. Transfer the cooked vegetables to a large plate or bowl.
- Prepare Lemon Cream Sauce: Place the skillet back on the stove over medium heat and melt the unsalted butter. Add the minced shallot and garlic, cooking for about 2 minutes until fragrant and translucent. Stir in the lemon zest and vegetable broth, then simmer the mixture until the broth reduces by half, approximately 4 to 5 minutes. Add the heavy cream and 2 tablespoons of lemon juice, stirring to combine and create a creamy sauce.
- Combine Pasta and Sauce: Add the frozen peas directly to the pot with the cooked pasta. Stir in the sautéed vegetables. Pour the lemon cream sauce over the pasta and vegetables, stirring until well combined. Mix in the shredded Parmesan cheese and the remaining 1 tablespoon of fresh lemon juice. Gently fold in the halved grape tomatoes and chopped basil. Adjust seasoning with salt and black pepper to taste.
- Serve and Garnish: Transfer the Pasta Primavera to a large serving bowl or dish. Garnish with chopped Italian parsley, extra Parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve the dish warm for a delicious, fresh meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- You can swap penne with other pasta shapes like farfalle or fusilli.
- Fresh peas can be used instead of frozen for a more delicate texture.
- Adjust the crushed red pepper flakes according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the vegetables.
