Pasta Primavera
This pasta is full of colorful vegetables and tossed in a light lemon and cream sauce.
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Servings: 4 - 6
Calories: 360kcal
Equipment
- Large Skillet
Ingredients
- 12 ounces Penne Pasta
- 2 Tablespoons Butter
- 4 Red Onion, quartered and sliced thin
- 1 Tablespoon Minced Garlic
- ½ cup Carrots, cut into 1½-inch matchsticks
- 2 cups Broccoli Florets
- 1 Red Bell Pepper, cut into 1½-inch slices
- 1 pound Asparagus trimmed and cut into 1½-inch pieces
- 1 small Yellow Squash, cut into small half round slices
- 1 cup Frozen Peas (or fresh)
- 2 cups Cherry Tomatoes, halved
- 2 Tablespoons Fresh Lemon Juice
- ½ cup Grated Parmesan Cheese
- ½ cup Heavy Whipping Cream
- 2 teaspoons Italian Seasoning
- Salt and Pepper to taste
- Zest of 1 Lemon
- 2 tablespoons Chopped Fresh Parsley
- 1 teaspoon Chopped Basil optional
Instructions
- Cook the noodles according to package directions just till al dente. Rinse with cold water and place in a large bowl.
- Melt the butter in a large skillet and sauté the onions, garlic and carrots for 4 minutes.
- Add the broccoli, peppers, and asparagus to the pan and saute for another 3 to 4 minutes.
- Add the squash and peas and saute for 2 to 3 minutes. Add the vegetables to the pasta and toss in the tomatoes.
- Combine the lemon juice, parmesan cheese, whipping cream, Italian seasoning, lemon zest, parsley, salt and pepper and toss with the vegetables.
- Sprinkle with fresh parsley and basil as desired.
Notes
Tips:
- You can make this a little spicy by adding some fresh diced jalapeños or red pepper flakes.
- The vegetables are not cooked till soft, just lightly sautéd, but still with some crunch.
- The vegetables can be cut up a day or two ahead to make this dinner easier to put together.
Storage:
Store in an airtight container in the refrigerator for up to 4 days.Calories are approximate and will vary according to ingredients and amounts used.
Nutrition
Calories: 360kcal