Description
This vibrant Pasta Primavera is a delightful combination of perfectly cooked pasta and tender-crisp vegetables in a creamy, flavorful sauce with fresh herbs and Parmesan cheese. A fresh, colorful dish ideal for a light yet satisfying meal.
Ingredients
Scale
Pasta
- 12 oz. cavatappi or other short pasta such as penne, fusilli, or orecchiette
Vegetables
- 1/2 medium red onion chopped
- 2 cups broccoli florets cut into 1-inch pieces
- 1 medium yellow squash sliced and quartered
- 1 medium zucchini sliced and quartered
- 8 oz asparagus trimmed, cut into 1 1/2-inch pieces
- 1 medium red bell pepper chopped
- 1 1/2 cup cherry tomatoes halved
- salt and pepper to taste
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups frozen petite peas thawed
- 1/4 cup fresh basil chopped
Sauce
- 4 tablespoons extra virgin olive oil divided
- 1 cup heavy cream (may sub evaporated milk)
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese divided
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
- Sauté Vegetables: While pasta cooks, heat 3 tablespoons olive oil in a large deep saucepan or skillet over medium-high heat. Add chopped red onions and broccoli florets; sauté for 3 minutes until they begin to soften.
- Add More Vegetables: Add yellow squash, zucchini, asparagus, red bell pepper, and cherry tomatoes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for 2 minutes more until vegetables are tender-crisp. Transfer vegetables to a large bowl and set aside.
- Prepare Sauce: In the now-empty skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant. Reduce heat to low and add heavy cream.
- Thicken Sauce: In a small bowl, whisk chicken broth with cornstarch until combined. Add mixture to skillet along with dried oregano, dried parsley, dried thyme, and 1/4 teaspoon salt. Simmer gently for 3 to 5 minutes until sauce thickens.
- Finish Sauce: Reduce heat to low. Stir in 1/2 cup Parmesan cheese until melted. Add lemon juice, thawed peas, and fresh chopped basil; warm through for 1 to 2 minutes.
- Combine Pasta and Vegetables: Return sautéed vegetables to the skillet with the sauce. Add cooked pasta and toss to combine evenly. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Season and Serve: Taste and adjust seasoning with salt and freshly cracked black pepper. Garnish with remaining 1/4 cup Parmesan cheese or more as desired. Serve immediately.
Notes
- Do not overcook vegetables; they should remain tender-crisp for the best texture.
- Cook pasta al dente; test 2-3 minutes before package time to avoid mushiness.
- Use a large deep saucepan, braiser, or Dutch oven for cooking vegetables and sauce comfortably.
- Feel free to substitute or add other vegetables with varied textures and colors.
- Using freshly grated Parmesan cheese is essential for flavor and melt quality; avoid pre-shredded cheese.
- Add lemon juice to taste; 2 tablespoons gives a pleasant lemony brightness.
- Leftovers store well refrigerated up to five days in an airtight container.
- Reheat gently in microwave with a splash of milk or on stove with occasional stirring to prevent drying.
- For prep ahead, cook pasta al dente and cool with oil to prevent sticking, chop vegetables and aromatics, and grate cheese separately.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 45 mg
