Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring al dente penne pasta tossed with sautéed broccoli, red onions, red peppers, zucchini, and peas in a light, creamy sauce enriched with lemon zest, fresh basil, and Parmesan cheese. This delightful recipe balances bright vegetable flavors with a subtle creaminess, perfect for a wholesome and flavorful meal.
Ingredients
Scale
Produce
- 2 cups small broccoli florets
- 1 small red onion, sliced
- 1 red pepper, sliced
- 1 zucchini, halved and sliced
- 3 garlic cloves, minced
- 1 small lemon, zest and juice
- ¼ cup chopped basil (plus more for serving)
Pantry
- 1 pound penne pasta (or pasta of choice)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (plus more for salting the pasta)
- ½ teaspoon black pepper
- 1 cup frozen peas, thawed
Dairy
- ½ cup whole milk
- ½ cup grated Parmesan cheese (plus more for serving)
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the penne pasta according to the package instructions until al dente. Drain well, reserving 1 cup of the pasta cooking water, then return the pasta to the pot and keep warm.
- Sauté the vegetables: While the pasta cooks, heat olive oil in a large deep skillet over medium heat. Add broccoli florets, sliced red onions, red pepper, zucchini, and minced garlic. Season with Italian seasoning, salt, and black pepper. Cook for about 4 minutes or until the vegetables begin to soften but still retain some crunch.
- Combine pasta and sauce: Add the cooked pasta, thawed peas, whole milk, and the reserved pasta water to the skillet with the vegetables. Stir well to combine and cook for 1 to 2 minutes, allowing the sauce to thicken and cling to the pasta evenly.
- Finish the dish: Remove the skillet from heat and stir in the lemon zest, lemon juice, grated Parmesan cheese, and chopped basil. Mix thoroughly to distribute the flavors.
- Serve: Spoon the pasta primavera into bowls and garnish with additional Parmesan cheese and basil if desired. Serve immediately for optimal freshness and flavor.
Notes
- This Pasta Primavera emphasizes fresh, vibrant vegetables and the brightness of lemon in a lightly creamy sauce, making it a perfect spring or summer dish.
- Reserving pasta water helps create a silky sauce that clings well to the pasta.
- You can use any pasta shape you prefer, though penne works best to hold the sauce and vegetables.
- For a vegan version, substitute Parmesan with nutritional yeast and use plant-based milk.
- Adjust seasoning and lemon juice to taste to balance brightness and saltiness.
Nutrition
- Serving Size: 2 cups
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 422 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 7 mg
