Description
This Pasta Primavera recipe showcases a vibrant medley of fresh vegetables combined with tender penne pasta in a creamy parmesan sauce. Perfectly balanced with olive oil, butter, and a splash of half and half, this dish is both comforting and refreshing, ideal for a wholesome family meal or a colorful dinner party centerpiece.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1/2 pound asparagus, woody ends removed and chopped into 1” pieces
- 1 cup peas (fresh or frozen)
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 1 medium zucchini, halved and sliced
- 1 yellow squash, halved and sliced
- 10 ounces cherry tomatoes
- 1/2 cup green onions, chopped
Dry Ingredients
- 10 ounces penne pasta
- Salt (to taste)
Dairy & Oils
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup half and half
- 1/2 cup parmesan cheese, grated
Other
- 5 cloves garlic, minced
- 1/3 cup vegetable broth
- 2 tablespoons fresh parsley, minced
- Lemon wedges (for serving)
Instructions
- Blanch the Vegetables. Bring a large pot of heavily salted water to a boil. Prepare a separate bowl with ice water. Add broccoli to the boiling water for 30 seconds, then add asparagus, peas, and bell peppers, boiling everything for an additional 1 minute. Use a slotted spoon to transfer vegetables into the ice water bath to stop cooking and retain vibrant color. Once cooled, drain in a colander and set aside.
- Cook the Penne. Return the pot of salted water to a boil. Add the penne and cook until al dente, approximately 2-3 minutes less than package directions. Drain and rinse with warm water to prevent sticking. Set aside.
- Sauté the Garlic and Squash. In a large high-sided pan, heat olive oil and butter over medium-high heat. Add minced garlic, zucchini, and yellow squash. Cook for 1-2 minutes, stirring often. Add cherry tomatoes and green onions, and cook for another 1-2 minutes while stirring regularly.
- Add Broth, Half and Half, and Vegetables. Pour vegetable broth and half and half into the pan. Increase heat to high and bring the mixture to a gentle boil. Add the blanched vegetables and cooked pasta into the pan, mixing thoroughly to combine. Reduce heat to low.
- Incorporate Parmesan and Season. Stir in the grated parmesan cheese. Season with salt and freshly cracked black pepper to taste, mixing until cheese is melted and sauce is creamy.
- Serve. Plate the pasta primavera garnished with fresh minced parsley, an extra crack of black pepper, and a squeeze of fresh lemon juice if desired for brightness and acidity.
Notes
- Blanching vegetables briefly before adding them preserves their color, texture, and nutrients.
- Adjust salt according to the saltiness of parmesan cheese and vegetable broth.
- Use fresh or frozen peas interchangeably; frozen peas just need to be thawed.
- For a richer sauce, substitute half and half with full cream.
- Cook pasta slightly under al dente as it will finish cooking in the sauce.
- Lemon wedges enhance the freshness and balance the creaminess when served.
