Description
A vibrant and flavorful Pasta Primavera featuring tender-crisp vegetables in a creamy Parmesan sauce, perfect for a fresh and comforting meal.
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, 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
- 1/4 cup fresh basil chopped
Other Ingredients
- 4 tablespoons extra virgin olive oil divided
- salt and pepper
- 4 cloves garlic minced
- 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 tsp dried oregano
- 1 1/2 tsp dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese divided
Instructions
- Cook Pasta. Cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water before draining the pasta.
- Sauté Vegetables. Heat 3 tablespoons olive oil in a large, deep saucepan or skillet over medium-high heat. Add chopped red onions and broccoli and sauté for 3 minutes.
- Add Remaining Vegetables. Add yellow squash, zucchini, asparagus, red bell peppers, and cherry tomatoes to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for 2 minutes or until vegetables are tender-crisp. Transfer 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 and sauté for 30 seconds. Reduce heat to low and add heavy cream.
- Add Broth and Seasonings. Whisk together chicken broth and cornstarch then add to the skillet along with dried oregano, dried parsley, dried thyme, and 1/4 teaspoon salt. Bring the sauce to a simmer and cook until thickened, approximately 3-5 minutes.
- Incorporate Cheese and Flavorings. Reduce heat to low and stir in 1/2 cup freshly grated Parmesan cheese until melted. Add lemon juice, then stir in thawed peas and chopped fresh basil. Warm through gently.
- Combine Pasta and Vegetables. Stir the sautéed vegetables into the sauce, then add the cooked pasta. Add reserved pasta water a little at a time as needed to reach desired sauce consistency. Taste and adjust seasoning with salt and freshly cracked pepper.
- Serve. Garnish with remaining 1/4 cup Parmesan cheese or more if desired and serve immediately.
Notes
- Do not overcook the vegetables; they should be tender-crisp for best texture.
- Cook pasta al dente by testing 2-3 minutes before package directions to maintain a firm bite.
- Use a large, deep saucepan or braiser for sufficient space to cook vegetables and pasta together; alternatively, use a Dutch oven or skillet plus large pot.
- Feel free to vary the vegetables used by selecting a good mix of textures, colors, and flavors.
- For convenience, a frozen stir-fry vegetable mix can be used but chop to ensure even cooking times.
- If adding protein, reduce the vegetable quantities or increase the sauce to maintain balance.
- Only use freshly grated Parmesan cheese for optimal flavor and melt quality.
- Adjust the amount of lemon juice to your taste for desired citrus brightness.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Reheat in the microwave with a splash of milk or water, or on the stovetop over medium-low heat, adding liquid as needed to thin sauce.
- For prep ahead, cook pasta al dente, cool and toss with oil, prep and store vegetables separately, mince garlic and chop basil, and grate Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg
