Colorful Pasta Primavera with Creamy Lemon Sauce
A vibrant and flavorful dish bursting with seasonal vegetables, tossed in a creamy lemon sauce and topped with grated Pecorino cheese and fresh basil. Perfect for a wholesome and satisfying meal!
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.
Video
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