Today, I’ve got a fantastic recipe for you that’s not only delicious, but also super quick to whip up. It’s called Pasta Primavera, which in Italian means “spring pasta,” and it’s all about celebrating the fresh flavors of the season. The best part? You can customize it with whatever veggies you have on hand, making it a perfect dish to clear out your fridge!
This Pasta Primavera is a colorful medley of pasta and assorted vegetables tossed in a creamy lemon sauce that’s both comforting and refreshing. It’s a classic Italian dish that’s loved for its simplicity and versatility. The veggies like zucchini, asparagus, cherry tomatoes, broccoli, and bell pepper not only add vibrant colors but also bring a variety of textures and flavors to the dish. I also made another version of this pasta primavera without the creamy lemon sauce, but with mushrooms and peas.
One of the things I love most about Pasta Primavera is how adaptable it is. Got some leftover veggies from last night’s dinner? Throw them in! This recipe is all about making use of what you have and creating a delicious meal in no time. And this dish will taste great with your favorite type of pasta. So let’s dive in and create our own version of Pasta Primavera, a dish that’s perfect for any day of the week and sure to become a favorite in your kitchen!
Colorful Pasta Primavera with Creamy Lemon Sauce
Ingredients
- 1 lb. Your Favorite Pasta
- 3 Garlic Cloves thinly sliced
- 2 Zucchini (medium-sized) cut in half moons
- 10 Asparagus Spears cut into thirds
- 10 oz. Cherry Tomatoes halved
- 1.5 cups Broccoli Florets
- 1 Carrot julienned
- 3/4 cup Snap Peas ends trimmed
- 1 Sweet Bell Pepper seeds removed and thinly sliced
- Red Pepper Flakes or Fresh Hot Pepper optional to taste
- Zest of 1 lemon
- 2 Tbsp. Lemon Juice (freshly squeezed)
- 1/2 cup Chicken or Vegetable Broth
- 3/4 cup Heavy Cream
- 1/2 cup Pecorino Cheese grated
- Olive Oil
- Salt and Black Pepper to taste
- Fresh Basil Leaves for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Meanwhile, in a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the zucchini, asparagus, cherry tomatoes, broccoli, carrot, snap peas, bell pepper, and hot pepper to the skillet. Cook for about 5-7 minutes until the vegetables are tender yet crisp.
- Add the lemon zest, lemon juice, and chicken or vegetable broth to the skillet. Bring to a simmer and cook for 2-3 minutes. Season with salt and black pepper.
- Pour in the heavy cream and add in the pecorino cheese and mix together with the vegetables to combine. Bring to a simmer for 2 minutes until the sauce thickens slightly.
- Add the drained pasta and toss everything together until well coated.
- Serve hot, garnished with grated Pecorino cheese and fresh basil leaves.
