Description
Fresh spring vegetables dance through homemade Pasta Primavera, creating a light symphony of seasonal flavors. Crisp garden produce and delicate herbs combine in this Italian-inspired dish that invites you to savor spring’s delightful culinary essence.
Ingredients
Scale
Pasta:
- 450 g / 1 lb pasta (penne or fettuccine)
Fresh Vegetables:
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1 cup bell peppers (mixed colors), diced
- 1 cup cherry tomatoes, halved
- 1/2 cup carrots, julienned
- 1/2 cup broccoli florets
Sauce and Seasonings:
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 2 tbsp fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare a large pot of salted water and bring to a rolling boil at high heat for pasta cooking.
- Simultaneously, chop all vegetables into uniform bite-sized pieces to ensure even cooking and attractive presentation.
- Heat olive oil in a large skillet over medium heat, adding minced garlic and sautéing until fragrant and lightly golden, approximately 1-2 minutes.
- Add julienned carrots and broccoli florets to the skillet, cooking for 3 minutes to slightly soften while maintaining crisp texture.
- Incorporate zucchini, yellow squash, and bell peppers into the skillet, continuing to sauté for an additional 2-3 minutes.
- Drop pasta into boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
- Pour heavy cream into vegetable mixture, stirring gently to create a light, silky sauce coating the vegetables.
- Drain pasta, reserving 1/4 cup of pasta water, then return pasta to the skillet with vegetables.
- Sprinkle parmesan cheese and seasonings over the pasta, tossing thoroughly to distribute flavors evenly.
- Add cherry tomatoes and fresh herbs, gently mixing to prevent overcooking the delicate tomatoes.
- If sauce seems dry, incorporate reserved pasta water to achieve desired consistency.
- Serve immediately, garnishing with additional fresh parsley and parmesan cheese if desired.
Notes
- Chop vegetables uniformly to guarantee consistent cooking and enhance visual appeal for a restaurant-quality presentation.
- Maintain medium heat while sautéing to prevent burning garlic and vegetables, preserving their vibrant colors and crisp textures.
- Reserve pasta water as a secret weapon for creating silky, perfectly emulsified sauce that clings beautifully to noodles.
- Customize this recipe for dietary needs by substituting heavy cream with plant-based alternatives like cashew cream or coconut milk for vegan and dairy-free options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 510
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg