Pasta Primavera is a popular dish at Italian restaurants for a reason. It’s delicious and healthy, and is an opportunity for the chef to showcase the latest in seasonal vegetables.
However, you don’t have to make pasta primavera with just the veggies at your local farmer’s market. Utilize frozen vegetables and you can include all your favorite veggies, year-round, whether they’re in season or not. For me, any good pasta primavera has to include broccoli and peas!
Prep time: 20 min // Cook time: 25 min // Total time: 45 min
- 1 pound penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, cut into 1/4 inch pieces
- 1 yellow bell pepper, diced
- 2 cups broccoli florets, chopped
- 1/2 zucchini, chopped
- 1 cup frozen peas, thawed
- 1 1/2 cups grape or cherry tomatoes, halved
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 shallot, minced
- 5 garlic cloves, minced
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- Dash of crushed red pepper flakes
- Bring a large pot of salted water to a boil. Cook penne until al dente. Drain and return to pot.
- In a large skillet, heat the olive oil over medium high heat. Add asparagus, bell pepper, zucchini and broccoli. Sauté for 5 minutes, stirring occasionally. Season with salt and pepper. Transfer veggies to a large plate or bowl.
- In the same skillet, melt butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in lemon zest and vegetable broth.
- Simmer until the broth reduces by half, abut 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Add the peas to cooked vegetables. Add cooked vegetables to pasta. Pour lemon cream sauce over pasta and vegetables. Toss until combined.
- Stir in Parmesan cheese and 1 tablespoon lemon juice. Gently stir in tomatoes. Season with salt and pepper. Serve.
Source: Adapted from a recipe by Two Peas and Their Pod.