Pasta Primavera
This colorful pasta primavera with a light lemon Parmesan sauce is fresh, flavorful, and satisfying without feeling too heavy.
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Servings: 6 servings
Ingredients
- 8 ounces penne
- 4 tablespoons unsalted butter divided
- 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
- 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 8 ounces penne following the instructions on the box. Reserve a 1/4 cup of the starchy pasta water before draining the pasta.
- Melt 2 tablespoons butter in a large pan over medium high heat. Add the squash, asparagus, and 1 teaspoon salt and cook the veggies for four to five minutes in the butter.
- Add the peas and tomatoes to the pan. Stir and cook until the peas are thawed and the tomatoes are warmed - this will only take a couple of minutes. Transfer all of the veggies to a bowl and set aside.
- Lower the heat to medium and melt 2 tablespoons butter in the pan. Whisk in 1 cup heavy cream and, once it’s steaming hot, whisk in the shredded cheese in a couple of batches, stirring between each until the cheese is melted and the sauce is smooth. Add a few splashes of the reserved pasta water and whisk again.
- Add ½ teaspoon black pepper, ¼ cup chopped parsley or basil to the sauce, and the lemon juice. Stir to combine and then add the drained pasta and cooked vegetables. Stir to coat everything in the sauce.
Notes
You can swap the vegetables depending on what you have. Try green beans or broccoli instead of asparagus or use zucchini in place of the yellow squash. Just keep in mind that different vegetables may need slightly different cooking times.
Short pasta shapes like penne, rotini, or small shells work best because the sauce clings to them well, but longer pasta shapes like spaghetti or linguini will also work. If using longer pasta, I recommend cutting the asparagus into smaller pieces.
I don’t recommend using preshredded Parmesan cheese for the sauce (been there, tried that). Freshly shredded Parmesan melts more smoothly and creates a creamier, less grainy sauce.
This pasta is best served right away, but leftovers will keep for several days in the refrigerator. Add a splash of milk or cream when reheating to loosen the sauce.
Nutrition Estimate
Calories: 563kcal | Carbohydrates: 45g | Protein: 25g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1018mg | Potassium: 696mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2458IU | Vitamin C: 50mg | Calcium: 530mg | Iron: 3mg
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