Pasta Primavera
Published June 26, 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?
How about using Greek yogurt thinned with some water or milk?
A whole pound of pasta is NOT needed. Only half of what we cooked made it into the veggie mixture, which gets you the ratio you see in the picture. I think it would’ve been quite dry with that much too
Sadly, not everyone in my family liked the lemony flavor of this pasta which I made as written with a little extra veggies. Next time I might increase the garlic and shallots and either decrease the lemon juice or just use the lemon zest as a topping for people to add as they like. Great spring recipe though!
Too much pasta, which overwhelmed the veggie-ness and creamy sauce (even used a bit of white wine and pasta water to extend sauce but pasta was just too overwhelming, even though I reduced the amount of pasta to just under one pound). I don't think we'll try this again.