Description
Pasta Primavera is a vibrant, vegetable-rich pasta dish that combines tender penne with a medley of fresh sautéed vegetables in a creamy Parmesan sauce. This easy-to-make meal is perfect for a weeknight dinner, offering comforting flavors with a fresh, springtime twist.
Ingredients
Pasta
- 12 ounces pasta (penne or bucatini recommended)
Vegetables
- 1 large shallot, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 medium zucchini, halved lengthwise then cut into ¾-inch-thick slices
- 1 medium yellow squash, halved lengthwise then cut into ¾-inch-thick slices
- ⅓ cup sun dried tomatoes, chopped
- 1½ cups halved cherry tomatoes
Sauce
- 2 tablespoons extra-virgin olive oil, divided
- 6 tablespoons unsalted butter, cut into 6 pieces
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup whole milk, plus more as needed
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Garnishes (optional)
- Chopped fresh basil or flat leaf parsley
- Crushed red pepper flakes
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Cook the vegetables: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced shallot and carrot matchsticks; sauté, stirring occasionally, until softened, about 5 minutes. Transfer the vegetables to a plate. Add the remaining tablespoon of olive oil to the skillet, swirling to coat the pan. Lay the zucchini and yellow squash slices in a single layer and cook until golden brown, approximately 3 minutes per side. Transfer these to the plate with the other cooked vegetables.
- Make the sauce: In the same skillet, melt the butter over medium heat. Once melted, whisk in the grated Parmesan cheese, whole milk, dried basil, garlic powder, sea salt, and cracked black pepper until the sauce is smooth and creamy. Stir in the chopped sun dried tomatoes and halved cherry tomatoes, cooking until the tomatoes are warmed through.
- Toss the pasta: Add the drained pasta and all the cooked vegetables back into the skillet. Toss gently to coat everything evenly with the Parmesan cream sauce.
- Serve: Plate the pasta primavera and top with extra Parmesan cheese, freshly chopped basil or parsley, and sprinkle with crushed red pepper flakes if desired for a touch of heat.
Notes
- For best texture, do not overcook the pasta; it should be al dente.
- Use fresh Parmesan cheese for the best flavor and a creamy sauce.
- If the sauce seems too thick, add a splash more milk to reach desired consistency.
- This dish can be customized with other fresh seasonal vegetables like bell peppers or asparagus.
- Leftovers keep well refrigerated for up to 2 days and reheat nicely with a little added milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
