Pasta Primavera Recipe
from kristineskitchenblog.comThis pasta primavera recipe features fresh seasonal vegetables tossed with al dente pasta, garlic, lemon, Parmesan and fresh herbs. It's a quick and easy vegetable pasta recipe that comes together in just 30 minutes!
Servings: 4 servings
Calories: 545kcal
Ingredients
- 10 ounces penne pasta or pasta of choice
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ small red onion thinly sliced
- 2 cups broccoli florets chopped into small bite-size pieces
- 1 bunch asparagus woody ends trimmed off and discarded, then chopped into 2-inch pieces
- 1 medium zucchini halved lengthwise and then chopped into ½-inch thick half-rounds
- ¾ cup cherry tomatoes halved
- 5 cloves garlic minced
- zest of 1 medium lemon about 1 teaspoon
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh dill
- ½ cup freshly grated Parmesan cheese use ¼ cup if using pre-grated Parmesan from the store, plus more for serving
- ¼ cup toasted pine nuts
- chopped fresh basil
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions for al dente. Reserve ¼ cup of the pasta cooking water. Drain pasta.
- Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the red onion, broccoli and asparagus and sauté for 2 minutes, stirring often. Add the zucchini and continue sautéing for 2-3 more minutes. Then add the cherry tomatoes and sauté for 2 minutes. Finally, stir in the minced garlic and cook, stirring, for 1 more minute, until vegetables are crisp-tender. Remove pan from the heat.
- Add the drained pasta, the ¼ cup of reserved pasta cooking water, lemon zest, lemon juice, salt, pepper and fresh dill. Stir until everything is well combined. Sprinkle the fresh Parmesan evenly over the pasta and then toss to combine.
- Serve, topped with toasted pine nuts and chopped fresh basil, plus more grated Parmesan, if desired.
Video
Notes
- This dish is best served freshly made, but leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave.
- Pasta shape: Use your favorite short pasta like penne, farfalle or casarecce (one of my favorites!). You can also use a long noodle like spaghetti or fettuccine.
- Vegetables: Make this dish year-round by using whatever vegetables are in season. Try peas, sugar snap peas, bell peppers or mushrooms. Add firmer veggies to the pan first, and quick-cooking veggies last.
- Add protein: Add slices of Grilled Chicken Breast, toss some sautéed shrimp into the finished dish (see my Shrimp Pasta recipe) or serve with Lemon Garlic Baked Salmon.
- Creamy pasta primavera: Stir in 1/3 cup of heavy cream in at the end, when you add the minced garlic.
Nutrition
Calories: 545kcal | Carbohydrates: 68g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 24mg | Sodium: 421mg | Potassium: 826mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1653IU | Vitamin C: 67mg | Calcium: 236mg | Iron: 5mg
