Pasta Primavera
- PREP 10min
- COOK 15min
- TOTAL 25min
This pasta primavera recipe is a light, veggie-packed pasta dish. Use seasonal spring or summer vegetables to make it, and give the hearty veggies (like broccoli and onion) a few minutes head start before tossing in the remaining veggies.
You Will Need
1 pound penne pasta or other short pasta (450g)
4 tablespoons olive oil
2 cups bite-sized broccoli florets or broccolini
1 zucchini, sliced into half moons
1 yellow squash, sliced into half moons
3 shallots, thinly sliced
1 cup frozen peas
1 tablespoon unsalted butter
4 garlic cloves, thinly sliced
⅛ teaspoon gochugaru pepper flakes or red pepper flakes
1 cup vegetable broth (236ml)
⅔ cup heavy cream (157ml)
1 tablespoon lemon zest
3 tablespoons lemon juice
1 ounce Parmigiano-Reggiano cheese, finely grated, heaped ½ cup, plus more for serving (28g)
Chopped fresh herbs, like basil, mint, or parsley, for serving
Salt and fresh ground black pepper, as needed
Directions
1Cook pasta: Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and cook until al dente (tender, with a nice chew). Reserve 1 cup of pasta water before draining.
2Cook hearty veggies: While the pasta cooks, heat the olive oil in a large skillet (or use a Dutch oven) over medium heat. Add the broccoli and cook, stirring occasionally, until it’s bright green and ever-so-slightly tender.
3Add less hearty veggies: Add the zucchini, yellow squash, shallots, and peas, and continue to cook for 4 to 5 minutes, or until all the veggies are tender. Season with salt and pepper, then transfer to a plate and set aside.
4Make the sauce: To the same skillet, add the butter, sliced garlic, and gochugaru pepper flakes, then cook for a minute, stirring the garlic around the pan. Pour in the vegetable broth and bring to a simmer. Add the cream, lemon zest, and lemon juice, then continue to cook until the sauce thickens a bit, 3 to 4 minutes. Stir in the parmesan cheese. Taste, and then season with salt.
5To finish: Add the cooked pasta and vegetables to the skillet, tossing to combine. If it seems dry, add a few tablespoons of the reserved pasta water. Continue to toss until the sauce coats the vegetables and pasta. Serve with fresh herbs and more cheese scattered on top.
Adam and Joanne's Tips
- Storing: Leftover pasta will keep in an airtight container in the fridge for up to 4 days. Reheat slowly over low heat with an extra splash of broth or water.
- More veggies to consider: For hearty vegetables, consider green beans, asparagus, red onion, sweet onion, and bell peppers. For less hearty veggies, we love frozen edamame, snow peas, spinach or kale, and cherry tomatoes.
- The nutritional information provided is an estimate.