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

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

Cook Mode Prevent your screen from going dark

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