A large family style bowl of pasta primavera with a block of parmesan cheese on a small white plate and a green napkin.
Pasta Primavera
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
This classic pasta dish is made with a colorful array of sautéed vegetables in a light Parmesan lemon sauce. Primavera, actually means "springtime" in Italian and this is a great pasta recipe that features bright vegetables found in the spring and early summer. This quick and easy dinner may have a long ingredient list, but it can still be served up in about 30 minutes.
Course: Entrées
Cuisine: Italian
Keyword: Vegetarian, Pasta, One Pot Meal, Quick and Easy
Servings: 6
Calories: 488 kcal
Ingredients
  • 1 pound penne pasta
  • 2 cups broccoli florets
  • olive oil
  • ½ red onion sliced
  • 2 carrots sliced
  • ½ red bell pepper diced
  • ½ yellow bell pepper diced
  • ½ zucchini sliced
  • 5 stalks asparagus cut into 1-inch pieces
  • ¼ to ½ teaspoon Italian seasoning
  • salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • ½ clove garlic minced
  • ½ cup white wine
  • 1 cup chicken or vegetable stock
  • juice of ½ lemon
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, setting a timer. When you have 2 minutes of cooking time left, scoop out and reserve 1 cup of the pasta water and drop the broccoli florets into the water with the pasta. Drain the pasta and broccoli together and set them aside. (Do not rinse.)
  2. Heat a large sauté pan over medium-high heat. Drizzle a little olive oil into the pan and sauté the red onion and carrots for a few minutes, until they start to soften. Add the red and yellow peppers, sauté for a few minutes and then add the zucchini and asparagus. Add the Italian seasoning and season with salt and freshly ground black pepper. Continue to sauté until the vegetables are crisp-tender. Remove the vegetables from the pan and set them aside.
  3. Add the butter and garlic to the now empty pan and sauté for 1 minute. Add the white wine and bring to a simmer. Add the stock and lemon juice. Lower the heat and simmer for 5 minutes, until liquid has reduced a little. Stir in the heavy cream and simmer for a few more minutes. Stir in the Parmesan cheese and lemon zest and season with freshly ground black pepper.
  4. Return the vegetables to the pan along with the cooked pasta and broccoli. Gently toss over medium heat just to heat everything through. If needed, add some of the reserved pasta water to loosen the sauce. Stir in the fresh parsley and serve immediately with extra Parmesan cheese.
Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 488 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g40%
Cholesterol 41mg14%
Sodium 225mg9%
Potassium 543mg16%
Carbohydrates 67g22%
Fiber 5g20%
Sugar 6g7%
Protein 16g32%
Vitamin A 4584IU92%
Vitamin C 65mg79%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.