Pasta Primavera
Pasta Primavera is a vibrant and creamy vegetarian dish that celebrates the beauty of fresh, seasonal vegetables. This delightful recipe features tender pasta enveloped in a rich, buttery Parmesan sauce that perfectly complements the colorful array of veggies. In just 40 minutes, you can whip up this easy meal, making it ideal for busy weeknights or special occasions. With the flexibility to personalize with your favorite vegetables or proteins like grilled chicken or shrimp, Pasta Primavera is not only delicious but also incredibly versatile. Enjoy it fresh or as a comforting leftover, and experience why this dish is sure to become a family favorite.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Ingredients
- 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
- Cherry tomatoes
Instructions
- Cook pasta in salted boiling water until al dente; drain and set aside.
- Sauté sliced shallots and carrots in one tablespoon of olive oil for about five minutes until softened; transfer to a plate.
- In the same skillet, add remaining olive oil and cook zucchini and squash until golden brown; transfer to the plate.
- Melt butter in the skillet over medium heat; whisk in Parmesan cheese, milk, basil, garlic powder, salt, and pepper until smooth.
- Stir in sun-dried and cherry tomatoes; warm through before removing from heat.
- Combine cooked pasta and sautéed vegetables with the sauce; toss until evenly coated.
- Serve hot with additional Parmesan and fresh herbs if desired.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 52g | Protein: 14g | Fat: 22g | Saturated Fat: 10g | Unsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 540mg | Fiber: 4g | Sugar: 5g