Description
A fresh and colorful Pasta Primavera made with seasonal vegetables and a light lemon cream sauce, perfect for a comforting vegetarian meal.
Ingredients
Scale
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, cut into 1 1/2-inch pieces
- 1 yellow bell pepper, cut into 1 1/2-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
- 1/2 cup heavy cream
- 3 tablespoons lemon juice, divided
- 1 cup frozen peas
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups halved grape tomatoes
- 1/4 cup chopped basil
- 2 tablespoons Italian parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and return to the pot.
- Heat olive oil in a large skillet and sauté asparagus, bell pepper, and broccoli until just tender.
- Add zucchini, season with salt and pepper, cook briefly, then transfer vegetables to a plate.
- Melt butter in the skillet, add shallot and garlic, and cook until fragrant.
- Stir in lemon zest and vegetable broth and simmer until reduced.
- Add cream and two tablespoons lemon juice and stir gently.
- Add peas, cooked vegetables, and sauce to the pasta and mix well.
- Stir in Parmesan cheese and remaining lemon juice.
- Fold in tomatoes and basil, season to taste, garnish, and serve warm.
Notes
- Mix and match vegetables based on season.
- Use gluten-free pasta if needed.
- Add chicken, shrimp, beans, or tofu for protein.
- Store leftovers in an airtight container for up to five days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 5g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 32mg