Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Spring is the perfect time to bring fresh flavors to your table, and there’s nothing quite like a vibrant bowl of Pasta Primavera to capture the essence of the season. This delightful dish is packed with colorful vegetables and enveloped in a light yet creamy sauce that brings all the elements together beautifully. Each forkful bursts with the freshness of spring, making it a joyful centerpiece for any gathering or a satisfying weeknight dinner.
Table of Contents
When I first discovered Pasta Primavera, I was immediately drawn to its bright colors and the sheer variety of vegetables it celebrates. It quickly became a staple in my house, especially during the warmer months when gardens are overflowing with zucchini, asparagus, and tender greens. What I love most about this recipe is its versatility; you can use whatever vegetables you have on hand, allowing you to customize it according to your taste and the season. Gather your ingredients, and let’s create something truly special together!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just about 55 minutes, making it a perfect weeknight meal.
- Irresistible Flavor: Enjoy the combination of crunchy veggies with a touch of creamy sauce that feels indulgent without being heavy.
- Eye-Catching Appeal: The colorful presentation is not only appetizing but also a feast for the eyes—great for impressing guests!
- Flexible Serving: Perfect for lunch, dinner, or meal prep, this dish is versatile enough to fit any occasion.
- Diet-Friendly Options: Swap in gluten-free pasta or make it vegan by using a plant-based cream alternative.
Ingredients You’ll Need
- 16 oz penne pasta: A sturdy pasta shape that holds the sauce well; feel free to substitute with any pasta you prefer.
- 1 tablespoon olive oil: Adds a rich flavor and helps sauté the vegetables; avocado oil is a great alternative.
- 8 oz asparagus, cut into 1 ½-inch pieces: This spring vegetable brings a tender crunch; try green beans if you’re out of asparagus.
- 1 yellow bell pepper, cut into 1 ½-inch pieces: For sweetness and color; any bell pepper will work.
- 2 cups small broccoli florets: Adds earthiness; you can use other greens like snap peas if you’d like.
- 1 small zucchini, chopped: A summer favorite that complements the other veggies beautifully; substitute with yellow squash if desired.
- Salt and black pepper to taste: For seasoning; always season in layers for maximum flavor.
- 2 tablespoons unsalted butter: Provides a rich creaminess to the sauce; olive oil can be a healthier alternative.
- 1 shallot, minced: Offers a sweet onion flavor; can be replaced with onion or garlic if needed.
- 4 garlic cloves, minced: Infuses delicious aroma and taste; use pre-minced garlic for time savings.
- Zest of 1 lemon: Brightens the sauce and adds freshness; make sure to avoid the bitter white pith.
- Dash crushed red pepper flakes: For a little heat; adjust based on your spice preference.
- 1 cup vegetable broth: A flavorful base for your sauce; chicken broth can work as well if you’re not vegetarian.
- ½ cup heavy cream: Adds richness to the sauce; for a lighter option, use half-and-half or a dairy-free alternative.
- 3 tablespoons lemon juice, divided: Enhances flavors; fresh lemon juice is always best.
- 1 cup frozen peas: Sweet and colorful; fresh peas can also be used if you have them on hand.
- ½ cup shredded Parmesan cheese: Adds umami and depth; try pecorino or nutritional yeast for a vegan option.
- 1 ½ cups halved grape tomatoes: Sweet bursts of flavor to complement the pasta; cherry tomatoes work just as well.
- ¼ cup chopped basil: Fresh herbs elevate the dish; feel free to mix in parsley or thyme for different flavors.
- 2 tablespoons Italian parsley, for garnish: Bright and fresh; a sprinkle of extra herbs is always a welcome touch.
- Extra Parmesan cheese, for garnish: Because, who can resist more cheese?
- Crushed red pepper flakes, for garnish: Simple yet effective — add this to make it pop visually and flavor-wise.
How to Make Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
Boil Pasta: Bring a large pot of salted water to a boil. Add 16 oz penne pasta and cook for about 11 minutes, stirring occasionally, until al dente. Once cooked, drain well and return the pasta to the pot.
Sauté Vegetables: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 8 oz asparagus, 1 yellow bell pepper, and 2 cups small broccoli florets. Sauté for 2 to 3 minutes while stirring occasionally. Then, add in 1 small chopped zucchini and cook for an additional 1 to 2 minutes, or until the vegetables are tender yet still crisp. Season with salt and black pepper to taste before transferring to a large bowl or plate.
Prepare Sauce: Place the skillet back on the stove over medium heat and melt 2 tablespoons unsalted butter. Once the butter is melted, add 1 minced shallot and 4 minced garlic cloves, cooking for about 2 minutes until fragrant. Stir in the zest of 1 lemon and 1 cup vegetable broth, allowing it to simmer until the broth reduces by half, which should take around 4 to 5 minutes. Then, incorporate ½ cup heavy cream and 2 tablespoons of lemon juice.
Combine Ingredients: Stir 1 cup frozen peas into the pot with your cooked pasta, followed by the sautéed vegetables. Pour the lemon cream sauce over the pasta and mix well to combine. Add in ½ cup shredded Parmesan cheese along with the remaining tablespoon of lemon juice. Carefully fold in 1 ½ cups halved grape tomatoes and ¼ cup chopped basil, seasoning with more salt and black pepper as needed.
Serve & Garnish: Pour your vibrant pasta primavera into a large serving bowl. Finish by garnishing with 2 tablespoons Italian parsley, additional Parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve warm and get ready to enjoy a flavorful, fresh dish!
Storing & Reheating
To store any leftover Pasta Primavera, place it in an airtight container and keep it in the refrigerator, where it will last up to 3 days. If you wish to save it for later, consider freezing it in a freezer-safe container for up to 3 months. When you are ready to enjoy it again, simply thaw in the fridge overnight and reheat gently in the microwave or on the stove over low heat to warm through. The texture may soften slightly, but a splash of vegetable broth can refresh the sauce.
Chef’s Helpful Tips
- Avoid overcooking the pasta; al dente is key for the best texture.
- If you prefer, you can roast the vegetables instead of sautéing them for a caramelized flavor.
- Let the sauce simmer long enough to concentrate the flavors, especially after adding the cream.
- Add seasonings in stages to build flavor; taste as you go!
- Make ahead by preparing the sauce and vegetables in advance; just combine and heat when ready to serve.
- Experiment with different veggies, like bell peppers or seasonal greens, for a fresh twist.
Spring Pasta Primavera is not just a meal; it’s a celebration of all things delicious and fresh. With its bright colors and delightful flavors, this dish brings a wonderful taste of spring right to your table. Whether you’re looking for a quick weeknight dinner or a centerpiece for a weekend gathering, this recipe is bound to satisfy. Don’t hesitate to experiment with different vegetables or even add your personal flair to the dish! Enjoy every bite of this nourishing dish today.
Recipe FAQs
Can I use whole wheat pasta for this recipe?
Absolutely! Whole wheat pasta is a fantastic alternative that adds extra fiber and a nutty flavor. Just keep an eye on the cooking time, as it may differ from traditional pasta.
What other vegetables can I add to Pasta Primavera?
The beauty of Pasta Primavera is its versatility! Feel free to include vegetables like bell peppers, carrots, or snap peas, and switch it up based on what’s in season or what you have on hand.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and vegetables ahead of time, then combine them with the pasta just before serving. This makes it a great option for meal prepping or entertaining.
How can I adjust the creaminess of the sauce?
For a lighter sauce, you can use half-and-half or unsweetened almond milk instead of heavy cream. Additionally, reducing the amount of cream while increasing the broth can achieve a light yet satisfying finish.
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📖 Recipe Card
Spring Pasta Primavera | Fresh Vegetable Pasta with Light Sauce
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Description
This Spring Pasta Primavera is a delightful dish that combines fresh vegetables and penne tossed in a light lemon cream sauce. It’s quick to prepare and simply bursting with flavor. Perfect for a healthy meal or a quick dinner your family will adore!
Ingredients
- 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
Instructions
- Boil a large pot of salted water. Add the penne pasta and cook for 11 minutes, stirring occasionally. Drain the pasta and return it to the pot.
- In a large skillet, heat olive oil over medium-high heat. Sauté asparagus, yellow bell pepper, and broccoli for 2-3 minutes. Then add zucchini and cook for an additional 1-2 minutes until vegetables are tender but crisp. Season with salt and pepper, then transfer to a large plate.
- In the same skillet, melt butter over medium heat. Add minced shallot and garlic, cooking for 2 minutes. Then stir in lemon zest and vegetable broth, simmering until the broth reduces by half, about 4-5 minutes. Mix in heavy cream and 2 tablespoons of lemon juice.
- Add frozen peas to the pot of pasta, followed by the cooked vegetables. Pour the lemon cream sauce over the mixture, stirring to combine. Stir in parmesan cheese and the remaining tablespoon of lemon juice. Gently fold in halved grape tomatoes and chopped basil, seasoning with salt and black pepper to taste.
- Transfer the pasta primavera to a large serving bowl. Garnish with parsley, extra parmesan cheese, and crushed red pepper flakes before serving warm.
Notes
Use seasonal vegetables for the freshest taste.
Feel free to substitute with your favorite pasta type or add protein for a heartier meal.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
