Description
A simple and forgiving Pasta Primavera recipe featuring penne pasta and fresh spring vegetables, dressed in a bright lemon-parmesan cream sauce.
Ingredients
Scale
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, trimmed and cut into 1½-inch pieces
- 1 yellow bell pepper, cut into 1½-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 (optional)
- 1 cup vegetable broth
- ½ cup heavy cream
- 3 tablespoons lemon juice, divided
- 1 cup frozen peas
- ½ cup shredded Parmesan cheese
- 1½ cups halved grape tomatoes
- ¼ cup chopped basil
- 2 tablespoons Italian parsley, for garnish
- Extra Parmesan cheese and crushed red pepper flakes, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package directions, usually 9–11 minutes for al dente.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add asparagus, bell pepper, and broccoli, cooking for 2–3 minutes.
- Add zucchini to the skillet and cook for an additional 1–2 minutes. Season lightly with salt and pepper. Remove from heat.
- Melt 2 tablespoons of unsalted butter in the same skillet. Sauté shallots for about 2 minutes, then add garlic and cook for another 30–60 seconds.
- Pour in vegetable broth and bring to a gentle simmer, letting it reduce by half. Stir in heavy cream and lemon juice, simmering for 1–2 minutes.
- Combine cooked penne, sautéed vegetables, and lemon cream sauce in the pot. Stir in peas and Parmesan cheese, adjusting seasoning as needed.
- Transfer to a serving bowl and garnish with parsley, extra Parmesan, and crushed red pepper flakes if desired. Serve warm.
Notes
To lighten the recipe, use half-and-half instead of heavy cream and reduce butter. For a dairy-free option, swap cream for a plant-based alternative and Parmesan for nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Pasta, Primavera, Vegetarian, Lemon, Cream Sauce, Spring Vegetables