Description
Pasta Primavera is a vibrant and creamy vegetarian dish that celebrates the fresh flavors of spring. This delightful recipe combines tender pasta with sautéed seasonal vegetables like carrots, zucchini, and cherry tomatoes, all enveloped in a rich Parmesan sauce. Perfect for a cozy weeknight dinner or an elegant dinner party, this dish is as versatile as it is delicious. Customize it with your favorite veggies or proteins to make it your own. With its beautiful colors and comforting flavors, Pasta Primavera is sure to impress everyone at the table.
Ingredients
Scale
- 12 ounces penne or bucatini pasta
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1 large carrot
- 1 medium zucchini
- 1 medium yellow squash
- 6 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- ½ cup whole milk
- Dried basil, garlic powder, sea salt, black pepper
- Sun-dried tomatoes and cherry tomatoes
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Sauté shallots and carrots until softened, then transfer to a plate.
- Add zucchini and squash to the skillet, cooking until golden brown before adding to the plate.
- In the same skillet, melt butter and whisk in Parmesan cheese, milk, basil, garlic powder, salt, and pepper until smooth. Stir in sun-dried and cherry tomatoes.
- Combine cooked pasta and vegetables in the skillet, tossing until well coated with sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 487
- Sugar: 6g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg