Description
This classic Pasta Primavera recipe brings together a colorful medley of fresh vegetables sautéed to tender crisp perfection, tossed with cavatappi pasta in a creamy, herb-infused Parmesan sauce. It’s a vibrant and comforting dish perfect for a quick weeknight meal or a delightful vegetarian dinner that celebrates the freshness of spring produce.
Ingredients
Scale
Pasta
- 12 oz. cavatappi or other short pasta such as penne, fusilli, or orecchiette
Vegetables
- 1/2 medium red onion chopped
- 2 cups broccoli florets cut into 1-inch pieces
- 1 medium yellow squash sliced and quartered
- 1 medium zucchini sliced and quartered
- 8 oz asparagus trimmed, cut into 1 1/2-inch pieces
- 1 medium red bell pepper chopped
- 1 1/2 cup cherry tomatoes halved
- 1 1/2 cups frozen petite peas thawed
Sauce
- 4 tablespoons extra virgin olive oil divided
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream (may substitute evaporated milk)
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3/4 cup freshly grated Parmesan cheese divided
Seasonings
- Salt and pepper to taste
- 1/4 cup fresh basil chopped
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set pasta aside.
- Sauté vegetables: Heat 3 tablespoons olive oil in a large, deep saucepan or skillet over medium-high heat. Add chopped red onions and broccoli florets, sauté for 3 minutes until they start to soften.
- Add remaining vegetables: Add yellow squash, zucchini, asparagus, red bell pepper, and cherry tomatoes to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for 2 minutes until all vegetables are tender-crisp. Transfer vegetables to a large bowl and set aside.
- Prepare sauce base: In the now empty skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- Make cream sauce: Reduce heat to low and pour in heavy cream. In a separate bowl, whisk chicken broth with cornstarch until smooth, then add this mixture to the skillet. Stir in dried oregano, parsley, thyme, and 1/4 teaspoon salt. Bring the sauce to a simmer and cook for 3-5 minutes until thickened.
- Finish sauce: Turn heat to low and stir in 1/2 cup grated Parmesan cheese until melted. Add lemon juice, thawed peas, and chopped fresh basil. Warm through gently.
- Combine pasta and vegetables with sauce: Add the sautéed vegetables back into the sauce, followed by the cooked pasta. Stir well, adding reserved pasta water a little at a time if needed to achieve desired sauce consistency. Taste and adjust seasoning with salt and freshly cracked pepper.
- Garnish and serve: Serve pasta primavera garnished with the remaining 1/4 cup freshly grated Parmesan cheese and additional fresh basil if desired.
Notes
- Do not overcook the vegetables; they should remain tender-crisp to preserve texture and flavor.
- Test pasta 2-3 minutes before box timing to ensure it is al dente with a slight bite.
- Use a large enough pot or deep skillet to comfortably fit pasta and vegetables combined.
- Feel free to substitute or add a variety of vegetables for texture, color, and flavor balance.
- Use freshly grated Parmesan for best flavor and melting quality instead of pre-shredded cheese.
- You may cook the tomatoes more or less depending on your preference for softness or bursting.
- Lemon juice can be adjusted to taste for more or less citrus brightness.
- Leftovers store well in an airtight container in the refrigerator for up to five days.
- Reheat gently in microwave or on stove with a splash of milk or water to loosen sauce.
- To prep ahead, cook pasta al dente and toss with oil to prevent sticking, chop and store vegetables and aromatics separately, and grate cheese fresh before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 55 mg
