Description
A vibrant and creamy pasta primavera featuring a variety of fresh vegetables sautéed to tender crisp perfection and tossed in a luscious Parmesan cream sauce with fresh herbs and a hint of lemon. This dish is perfect as a comforting yet healthy main course for six servings.
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 and Seasonings
- 4 tablespoons extra virgin olive oil divided
- salt and pepper to taste
- 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
- 1/4 cup fresh basil chopped
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining the pasta and set aside.
- Sauté vegetables: Heat 3 tablespoons of olive oil in a large deep saucepan or skillet over medium-high heat. Add chopped red onions and broccoli florets and sauté for 3 minutes.
- Add remaining vegetables: Add sliced yellow squash, zucchini, asparagus pieces, chopped red bell pepper, and halved cherry tomatoes to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté for an additional 2 minutes or until vegetables are tender-crisp. Transfer cooked vegetables to a large bowl and 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 and sauté for 30 seconds until fragrant.
- Make cream sauce: Turn heat to low and stir in the heavy cream. In a separate bowl, whisk together chicken broth and cornstarch until smooth, then add this mixture to the skillet along with dried oregano, parsley, thyme, and 1/4 teaspoon salt.
- Simmer and thicken: Bring the sauce to a simmer and cook for 3 to 5 minutes until it thickens slightly. Reduce heat to low and stir in 1/2 cup freshly grated Parmesan cheese until melted. Then stir in lemon juice.
- Add peas and basil: Add thawed petite peas and chopped fresh basil leaves to the sauce and warm through gently.
- Combine all components: Return the sautéed vegetables to the sauce and stir well. Add the cooked pasta and toss everything together, adding reserved pasta water a little at a time if needed to achieve the desired sauce consistency.
- Final seasoning and garnish: Taste and adjust seasoning with freshly cracked salt and pepper as needed. Garnish with the remaining 1/4 cup of Parmesan cheese or more to taste. Serve warm.
Notes
- Do not overcook the vegetables; aim for tender-crisp to maintain texture and flavor.
- Check pasta for al dente texture 2-3 minutes before package directions.
- Use a large, deep pan such as a saucepan, braiser, or Dutch oven to accommodate pasta and vegetables.
- Vegetable choices can be varied; include a colorful variety for texture and flavor.
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- You can cook tomatoes less for a firmer texture or add them later with the cream for less bursting.
- Adjust lemon juice quantity to your taste preference for citrus brightness.
- This dish stores well refrigerated up to five days; reheat gently with a splash of milk or water.
- For meal prep, cook pasta al dente and toss with oil; store vegetables and aromatics separately.
- If adding protein, adjust vegetable quantities or increase sauce to keep balance.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 50 mg
