Description
This vibrant Pasta Primavera recipe features a colorful medley of fresh vegetables sautéed to tender-crisp perfection and tossed with cavatappi pasta in a creamy, herb-infused Parmesan sauce. A perfect balance of flavors and textures, ideal for a hearty yet light meal that celebrates the best 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 and 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
- 4 cloves garlic, minced
- 1/4 cup fresh basil, chopped
Oils and Seasonings
- 4 tablespoons extra virgin olive oil, divided
- Salt, to taste (about 1/2 teaspoon used in total)
- Black pepper, to taste (about 1/2 teaspoon used in total)
- 1/4 teaspoon red pepper flakes
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried parsley
- 1/2 teaspoon dried thyme
Liquids and Thickener
- 1 cup heavy cream (or substitute evaporated milk)
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
Cheese
- 3/4 cup freshly grated Parmesan cheese, divided
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Set pasta aside.
- Sauté Vegetables: In a large deep saucepan or skillet, heat 3 tablespoons of olive oil over medium-high heat. Add chopped red onion and broccoli florets. Sauté for 3 minutes until vegetables start to soften but remain crisp.
- Add More Veggies: 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 more minutes until vegetables are tender-crisp. Remove the vegetables from the pan and transfer them to a large bowl; set aside.
- Prepare Sauce Base: In the now empty skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Reduce heat to low and pour in the heavy cream.
- Thicken Sauce: In a small bowl, whisk together chicken broth and cornstarch until smooth. Add this mixture to the skillet along with dried oregano, parsley, thyme, and 1/4 teaspoon salt. Bring the sauce to a gentle simmer and cook for 3-5 minutes until thickened.
- Add Cheese and Flavor: Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth. Then add the lemon juice, thawed peas, and chopped fresh basil, warming everything through on low heat.
- Combine Pasta and Vegetables: Return the sautéed vegetables to the skillet with the sauce, stirring to coat evenly. Add the cooked pasta and toss to combine. Add reserved pasta water a little at a time if the sauce needs thinning to preferred consistency. Season with additional salt and freshly cracked black pepper to taste.
- Serve: Garnish the pasta primavera with the remaining 1/4 cup freshly grated Parmesan cheese or more as desired. Serve immediately.
Notes
- Do not overcook the vegetables to maintain a tender-crisp texture essential for a successful pasta primavera.
- Cook pasta al dente to avoid mushy texture, testing a few minutes before the package time.
- Use a large, deep saucepan or braiser to accommodate the pasta and vegetables comfortably for even cooking.
- Feel free to vary vegetables based on availability and preference, balancing texture, color, and flavor.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce and garnish.
- If adding protein, adjust vegetable quantities or increase sauce to maintain flavor balance.
- Store leftovers in an airtight container in the refrigerator for up to five days and reheat gently with a splash of milk or water to loosen the sauce.
- Prepare pasta, vegetables, and aromatics ahead and store separately for easy assembly later.
- Add lemon juice to taste for desired citrus brightness.
- To reheat, microwave in intervals with milk or water added, or reheat on stovetop over medium-low heat with stirring.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 35 mg
