Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce is a dish that encapsulates the vibrant essence of spring in every bite. With its medley of fresh vegetables like colorful bell peppers, crunchy asparagus, and delightful zucchini, this pasta shines with a simple yet luscious sauce crafted from creamy goodness and a hint of lemon. Picture yourself enjoying a bowl of this light, satisfying pasta on a sunny afternoon, surrounded by the warmth of friends and family.
Table of Contents
I first stumbled upon this delightful recipe on a whim when I was looking for ways to use up the bounty of vegetables in my fridge. The moment I took my first bite, I knew I had discovered a gem. It’s quick to prepare, incredibly flavorful, and has that inviting aroma that always seems to lure people into the kitchen. The best part? You can easily adapt this recipe to suit your favorite seasonal veggies or whatever you have on hand. Let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up this pasta in under an hour—perfect for a busy weeknight dinner.
- Irresistible Flavor: With fresh vegetables and a light cream sauce, every bite bursts with vibrant flavor.
- Eye-Catching Appeal: The colorful veggies create an inviting dish that looks as good as it tastes.
- Flexible Serving: Great for lunch, dinner, or meal prep; it’s a versatile dish that pleases everyone.
- Diet-Friendly Options: Easily customize to make it vegan by substituting the cream with cashew cream or a dairy-free alternative.
Ingredients You’ll Need
- 16 oz penne pasta: This shape holds onto the sauce beautifully; you can substitute with gluten-free pasta if needed.
- 1 tablespoon olive oil: A good quality extra virgin olive oil enhances flavor—it’s essential for sautéing.
- 8 oz asparagus, cut into 1 ½-inch pieces: Crisp-tender asparagus adds a delightful crunch; feel free to swap with green beans.
- 1 yellow bell pepper, cut into 1 ½-inch pieces: This adds sweetness and color; any bell pepper works here.
- 2 cups small broccoli florets: Provides texture and nutrition; you can use cauliflower for a change.
- 1 small zucchini, chopped: Its mild flavor and tender texture complement the other veggies wonderfully.
- Salt and black pepper to taste: Essential for balancing flavors and enhancing the dish.
- 2 tablespoons unsalted butter: Adds richness to the sauce; you can use olive oil as a non-dairy alternative.
- 1 shallot, minced: Milder than onion, it provides a subtle sweetness; onions can be a fine substitute.
- 4 garlic cloves, minced: Fresh garlic makes the dish aromatic and full of flavor.
- Zest of 1 lemon: Adds a bright, fresh note—don’t skip this!
- Dash crushed red pepper flakes: A little heat enhances the overall flavor but adjust based on your preference.
- 1 cup vegetable broth: This gives depth to the sauce; homemade or low-sodium store-bought works well.
- ½ cup heavy cream: Gives the sauce its creamy texture; substitute with coconut milk for a dairy-free version.
- 3 tablespoons lemon juice, divided: Brightens the dish; fresh is best!
- 1 cup frozen peas: Easy and colorful, these sweet pops add great texture.
- ½ cup shredded parmesan cheese: This cheesy element ties everything together; use a vegan cheese for a plant-based version.
- 1 ½ cups halved grape tomatoes: Fresh and juicy, they add sweetness and color.
- ¼ cup chopped basil: Bright and fragrant, basil complements the dish perfectly.
- 2 tablespoons Italian parsley, for garnish: Adds a fresh, herby finish to the dish.
- Extra parmesan cheese, for garnish: Always a welcome addition to enhance flavors.
- Crushed red pepper flakes, for garnish: A final touch to spice things up!
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Boil the Pasta: Start by bringing a large pot of water to a rolling boil. Once boiling, add a generous pinch of salt followed by the 16 oz penne pasta. Cook the pasta for about 11 minutes, stirring occasionally until al dente. Drain well then return the pasta to the pot to keep warm.
Sauté the Vegetables: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Once shimmering, toss in the 8 oz asparagus, 1 yellow bell pepper, and 2 cups small broccoli florets. Sauté for 2 to 3 minutes, stirring occasionally to ensure even cooking. Next, add the chopped 1 small zucchini and cook for an additional 1 to 2 minutes or until the vegetables are tender yet crisp. Season the mix with salt and black pepper to taste before transferring it to a clean plate or bowl.
Make the Creamy Sauce: Place the skillet back on the burner and decrease the heat to medium. Melt 2 tablespoons unsalted butter in the skillet; when bubbling, add the minced 1 shallot and 4 garlic cloves. Sauté these until fragrant and the shallot is translucent, about 2 minutes. Add the lemon zest and 1 cup vegetable broth. Simmer this mixture until the broth reduces by half, which should take around 4 to 5 minutes. Stir in the ½ cup heavy cream and 2 tablespoons lemon juice to create a silky sauce.
Combine Ingredients: Stir the 1 cup frozen peas into the pot with the drained pasta. Then mix back in the sautéed vegetables. Pour the creamy lemon sauce over this beautiful combination and gently stir to ensure everything is well-coated. To tie the dish together, mix in the ½ cup shredded parmesan cheese and the final tablespoon of lemon juice. Last but not least, add in the 1 ½ cups halved grape tomatoes and ¼ cup chopped basil, seasoning with salt and black pepper as needed.
Serve It Up: Transfer the lively Spring Pasta Primavera to a large serving bowl or plate. Garnish generously with 2 tablespoons Italian parsley, sprinkle extra parmesan cheese on top, and add a touch of crushed red pepper flakes for those who like a little kick. Enjoy the warmth of this delicious dish!
Storing & Reheating
You can store any leftovers of your Spring Pasta Primavera in an airtight container in the refrigerator for up to three days. If you wish to freeze it, use a freezer-safe container and it will keep for up to three months. When reheating, gently warm the pasta on the stovetop over medium heat, adding a splash of broth or cream to restore the original texture. Be aware that freezing may change the dish’s texture slightly, but a good stir and heat can rejuvenate it!
Chef’s Helpful Tips
- Avoid overcooking the pasta—al dente is key for that perfect texture.
- When sautéing, keep a close eye on the garlic. It can easily burn, which will alter the sauce’s flavor.
- Fresh ingredients make a difference! Use seasonal veggies whenever possible for the best flavor and nutrition.
- If you prefer a thicker sauce, allow it to simmer longer to reduce more.
- Experiment with herbs! Fresh thyme or oregano can add a nice flavor twist.
- This dish is great for meal prep; just keep the sauce separate until serving to maintain the right consistency.
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce brings life to your table, making it the perfect dish to celebrate the season. Enjoy the satisfying flavors and vibrant colors, and don’t hesitate to personalize it according to your veggie preferences or pantry contents. It’s a delightful way to soak up the warmth of spring and foster a connection with food. So gather your loved ones, serve this dish, and relish the blissful flavors!
Recipe FAQs
Can I use different pasta shapes for this recipe?
Absolutely! While penne works wonderfully for its shape and texture, you can use any pasta you enjoy, such as fusilli, farfalle, or even spaghetti. Just be mindful of the cooking times as they may vary slightly.
What’s the best way to store leftover Spring Pasta Primavera?
For freshness, store leftovers in an airtight container placed in the refrigerator for up to three days. You can also freeze it in a freezer-safe container, where it will last for up to three months. Just make sure to give it a good stir after reheating to bring back its original creamy texture.
Can I make this dish vegan-friendly?
Definitely! To convert this recipe into a vegan option, substitute heavy cream with coconut cream or a cashew-based cream. For cheese, look for a vegan parmesan or nutritional yeast to add a cheesy flavor without dairy.
How can I enhance the flavors in this dish?
To boost the flavors, try adding a splash of white wine when cooking the vegetables, or a sprinkle of your favorite herbs, like thyme or oregano. You can also adjust the amount of lemon juice and zest according to your taste, adding more for an extra bright kick!
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📖 Recipe Card
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
This Spring Pasta Primavera features vibrant vegetables and a light lemon cream sauce, creating a refreshing dish that’s perfect for a quick dinner or healthy meal. Simple to prepare, it’s loved by everyone looking for easy, homemade recipes!
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
- 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 pot of water to a boil, add salt and pasta, and cook for 11 minutes. Drain and return the pasta to the pot.
- In a skillet, heat olive oil over medium-high heat. Sauté asparagus, peppers, and broccoli for 2-3 minutes, then add zucchini and cook until tender. Season with salt and pepper, transfer to a bowl.
- In the skillet, melt butter over medium heat, cook shallot and garlic for 2 minutes, then add lemon zest and vegetable broth. Simmer until reduced by half, about 4-5 minutes. Stir in heavy cream and 2 tablespoons lemon juice.
- Add peas to the pasta pot, stir in vegetables, then pour the lemon cream sauce over and mix well. Add parmesan cheese and remaining lemon juice, gently fold in tomatoes and basil. Adjust seasoning if needed.
- Serve in a large bowl, garnished with parsley, additional parmesan, and crushed red pepper flakes.
Notes
For extra flavor, feel free to add your choice of seasonal vegetables.
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Parmesan can be replaced with a dairy-free alternative for a vegan version.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg
