Pasta Primavera
Published June 27, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and freshly ground black pepper
- 1pound penne or other short pasta
- 1cup frozen peas
- 3tablespoons olive oil
- 1red onion, thinly sliced
- 1red bell pepper, sliced into matchsticks
- 2cups bite-size broccoli florets
- 1zucchini, sliced into ¼-inch-thick half moons
- 1yellow squash, sliced into ¼-inch-thick half moons
- 1tablespoon unsalted butter
- 1medium shallot, minced
- 4garlic cloves, thinly sliced
- 1cup vegetable broth
- ½cup heavy cream
- 1tablespoon lemon zest and 3 tablespoons lemon juice (from 1 lemon)
- ½cup freshly grated Parmesan, plus more for serving
- Chopped fresh basil, for serving
- Chopped fresh parsley, for serving
Nutritional analysis per serving (6 servings)
561 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 19 grams protein; 859 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pasta pot, bring salted water to a boil. Add pasta and cook until al dente (according to package instructions); 2 minutes before the pasta is done, add the peas. Drain the pasta and peas and set aside.
- Step 2
While the pasta is cooking, heat a large skillet (at least 12 inches) or a Dutch oven on medium and add olive oil. When the oil is hot, add the red onion, red bell pepper and broccoli. Cook, stirring occasionally, until broccoli is slightly softened, about 4 minutes. Add the zucchini and yellow squash and continue to cook for 3 to 5 minutes, until all vegetables are tender but still crisp. Season with salt and pepper and remove vegetables from the pan and set aside.
- Step 3
To the same pan over medium, add the butter, shallot and garlic. Cook for 2 minutes, stirring constantly, until aromatic. Add the vegetable broth, bring to a boil and then decrease the heat to medium. Stir in the heavy cream, lemon zest and juice, bring to a simmer, and cook until sauce thickens slightly, 4 to 5 minutes.
- Step 4
Add the reserved vegetables and pasta and peas to the skillet, stirring to combine. Stir in the Parmesan until combined with the sauce, coating the vegetables and pasta. Season with salt and pepper. Serve garnished with basil, parsley and more Parmesan.
Private Notes
Comments
From the substitution list : Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably.
This sounds delicious but I cannot use heavy cream. Any suggestions for a viable substitute that is lower in fat?
I made this last night, as written. So tasty and light, even with the 1/2 cup whipping cream--the vegetable broth and lemon juice make the difference! A perfect dish for spring and summer dining--will definitely make again!
I misread the instructions and didn’t cook my pasta al dente! Don’t do that or you have mushy pasta like mine.
Incredibly bland.
I saved this recipe and plan on making it but... Will some one please tell me why almost every dang recipe here specifies unsalted butter and salt as ingredients? Is there an unsalted butter cartel trying to make a profit? If you're leaving the salt out of the butter, shouldn't additional salt not be an ingredient?
@Jens not all salted butters are salted the same. Some add more salt than others, there’s no regulation and it makes it way too easy to have an over-seasoned disaster. It’s easier to control how much salt goes into a dish by starting with unsalted ingredients. Season to taste as you go.