Description
Pasta Primavera is a vibrant and creamy pasta dish featuring a medley of fresh vegetables like yellow squash, asparagus, peas, and cherry tomatoes, tossed with penne pasta in a rich Parmesan cream sauce infused with lemon and herbs. It’s a perfect balance of flavors and textures, ideal for a wholesome family meal that can be prepared in just 40 minutes.
Ingredients
Pasta
- 8 ounces penne
Vegetables
- 1 pound yellow squash (halved lengthwise and sliced)
- 12 ounces asparagus (ends trimmed and cut into 3” pieces)
- 2 cups frozen peas
- 8 ounces cherry tomatoes (halved)
Sauce and Seasonings
- 4 tablespoons unsalted butter (divided)
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 8 ounces Parmesan cheese (shredded)
- ½ teaspoon ground black pepper
- ¼ cup chopped parsley or basil
- Juice of 1 medium lemon
Instructions
- Boil Pasta: Bring a large pot of water to a boil and cook 8 ounces of penne according to the package instructions. Before draining, reserve 1/4 cup of the starchy pasta water to help loosen the sauce later.
- Sauté Vegetables: In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the sliced yellow squash, trimmed asparagus, and 1 teaspoon of kosher salt. Cook, stirring occasionally, for about 4 to 5 minutes until the vegetables are tender-crisp.
- Add Remaining Veggies: Stir in the frozen peas and halved cherry tomatoes. Cook for an additional 2 minutes, just enough to thaw the peas and warm the tomatoes. Transfer all the cooked vegetables to a bowl and set aside.
- Make the Cream Sauce: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same pan. Whisk in 1 cup of heavy cream and bring it to a steaming hot but not boiling state. Gradually add the shredded Parmesan cheese in batches, whisking continuously until the sauce is smooth and creamy. Add a few splashes of the reserved pasta water to loosen the sauce, whisking well.
- Season and Combine: Stir in ½ teaspoon of ground black pepper, ¼ cup chopped parsley or basil, and the juice of one medium lemon. Mix well. Add the drained pasta and sautéed vegetables back into the pan. Toss everything thoroughly to coat the pasta and vegetables evenly with the creamy sauce.
Notes
- Reserve pasta water carefully as it adds necessary starch to help the sauce adhere to the pasta.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Fresh herbs like basil or parsley add a bright, fresh flavor—feel free to use your favorite.
- This dish can be made vegetarian by ensuring the Parmesan cheese is suitable for vegetarian diets or using a vegetarian alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
