Pasta Primavera
Fresh spring vegetables tossed with pasta in a light cream sauce
Ingredients
Instructions
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Cook the pastaBring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
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Prepare the vegetablesWhile the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, bell pepper, and asparagus. Sauté for 3-4 minutes until vegetables begin to soften but still maintain some crispness.
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Add aromatics and remaining vegetablesAdd the garlic to the skillet and cook for 30 seconds until fragrant. Stir in the cherry tomatoes and peas, cooking for another 2 minutes until tomatoes begin to release their juices.
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Create the saucePour in the vegetable broth and heavy cream, bringing to a gentle simmer. Reduce heat to medium-low and let simmer for 2-3 minutes until slightly thickened. Season with salt and freshly ground black pepper to taste.
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Combine pasta and sauceAdd the drained pasta to the skillet with the vegetables and sauce. Toss well to coat, adding some reserved pasta water if needed to thin the sauce.
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Finish with cheese and flavoringsRemove from heat and stir in the Parmesan cheese, lemon juice, and most of the basil. Toss until cheese is melted and everything is well combined.
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Serve and garnishTransfer to a large serving bowl or individual plates. Garnish with remaining basil and additional Parmesan cheese if desired. Serve immediately while hot.
Nutritional Information
420
Calories
per serving
15
Protein
g per serving
52
Carbohydrates
g per serving
18
Total Fat
g per serving
8
Saturated Fat
g per serving
6
Fiber
g per serving
9
Sugar
g per serving
650
Sodium
mg per serving
45
Vitamin C
% daily value
15
Iron
% daily value
Pasta Primavera is Also Known As
Pasta alla Primavera, Spring Pasta, Vegetable Pasta Primavera or Primavera di Pasta
