Description
This vibrant Pasta Primavera recipe features a medley of fresh vegetables sautéed to tender-crisp perfection, tossed with cavatappi pasta in a creamy, herb-infused sauce with Parmesan and a hint of lemon. Perfect for a colorful, flavorful vegetarian main dish that is quick and easy to prepare.
Ingredients
Scale
Pasta
- 12 oz cavatappi or other short pasta such as penne, fusilli, or orecchiette
Vegetables
- 1/2 medium red onion, chopped
- 2 cups broccoli florets, cut into 1-inch pieces
- 1 medium yellow squash, sliced and quartered
- 1 medium zucchini, sliced and quartered
- 8 oz asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 medium red bell pepper, chopped
- 1 1/2 cup cherry tomatoes, halved
- 1 1/2 cups frozen petite peas, thawed
- 4 cloves garlic, minced
Sauce and Seasonings
- 4 tablespoons extra virgin olive oil, divided
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream (may substitute evaporated milk)
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese, divided
- 1/4 cup fresh basil, chopped
Instructions
- Cook Pasta: Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- Sauté Vegetables: In a large deep saucepan or skillet, heat 3 tablespoons olive oil over medium-high heat. Add chopped red onions and broccoli florets, sauté for 3 minutes.
- Add More Veggies: Add yellow squash, zucchini, asparagus, red bell pepper, and cherry tomatoes to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for 2 minutes until vegetables are tender-crisp. Transfer all vegetables to a large bowl and set aside.
- Prepare Sauce Base: In the now empty skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- Add Cream and Broth: Lower the heat to low and pour in heavy cream. In a separate bowl, whisk chicken broth with cornstarch until smooth, then add to the skillet along with dried oregano, parsley, thyme, and 1/4 teaspoon salt.
- Simmer Sauce: Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally until thickened.
- Finish Sauce: Reduce heat to low. Stir in 1/2 cup of freshly grated Parmesan cheese until melted, then add lemon juice. Add thawed peas and fresh basil, warming through.
- Combine Everything: Stir the sautéed vegetables into the sauce followed by the cooked pasta. Add reserved pasta water a little at a time if needed to reach desired sauce consistency. Taste and adjust salt and pepper as needed.
- Serve: Garnish with an additional 1/4 cup Parmesan cheese or more to taste. Serve immediately.
Notes
- Do not overcook the vegetables; they should remain tender-crisp to retain texture and flavor.
- Test pasta a few minutes before package directions to ensure it is al dente with a slight bite.
- Use a large deep skillet or saucepan to have enough room to cook vegetables and combine pasta.
- Feel free to substitute or add other vegetables for variety and color according to preference.
- To speed prep, you can use a pre-cut stir-fry vegetable mix but adjust cooking times.
- If adding protein, reduce vegetables or increase sauce to maintain balance.
- Use freshly grated Parmesan cheese only, as pre-shredded doesn’t melt as well or taste as fresh.
- Cook tomatoes less if you prefer them firmer by adding them later in the cooking process.
- Adjust lemon juice amount to taste for more or less citrus note.
- Leftovers keep well refrigerated up to five days and reheat with a splash of milk or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
