Ingredients
Pasta and Vegetables
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, cut into 1 ½-inch pieces
- 1 yellow bell pepper, cut into 1 ½-inch pieces
- 2 cups small broccoli florets
- 1 small zucchini, chopped
- Salt and black pepper to taste
- 1 cup frozen peas
- 1 ½ cups halved grape tomatoes
Sauce
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 4 garlic cloves, minced
- Zest of 1 lemon
- Dash crushed red pepper flakes
- 1 cup vegetable broth
- ½ cup heavy cream
- 3 tablespoons lemon juice, divided
- ½ cup shredded Parmesan cheese
Garnish
- ¼ cup chopped basil
- 2 tablespoons Italian parsley
- Extra Parmesan cheese
- Crushed red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for 11 minutes, stirring occasionally, until al dente. Drain well and return the pasta to the pot.
- Sauté Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the asparagus, yellow bell pepper, and broccoli, sautéing for 2 to 3 minutes with occasional stirring. Add zucchini pieces and continue cooking for another 1 to 2 minutes until vegetables are tender but still crisp. Season with salt and black pepper, then transfer vegetables to a plate or bowl.
- Prepare Lemon Cream Sauce: Return the skillet to the stove and melt unsalted butter over medium heat. Add minced shallot and garlic, cooking for 2 minutes until fragrant. Stir in lemon zest and vegetable broth, allowing the mixture to simmer and reduce by half for about 4 to 5 minutes. Add heavy cream and 2 tablespoons of lemon juice, stirring to combine and create a smooth sauce.
- Combine Pasta and Vegetables: Stir the frozen peas directly into the pot with the cooked pasta. Add the sautéed vegetables, then pour the lemon cream sauce over them. Mix everything thoroughly until well combined.
- Add Cheese and Herbs: Stir in Parmesan cheese and the remaining 1 tablespoon of lemon juice. Gently fold in halved grape tomatoes and chopped fresh basil. Adjust seasoning with salt and black pepper according to taste.
- Garnish and Serve: Transfer the pasta primavera to a large serving bowl or dish. Garnish with chopped Italian parsley, extra Parmesan cheese, and a sprinkle of crushed red pepper flakes. Serve warm and enjoy!
Notes
- For best texture, do not overcook the vegetables; they should remain crisp-tender.
- Feel free to use gluten-free pasta if desired to accommodate dietary needs.
- Adjust the amount of crushed red pepper flakes for preferred spice level.
- If heavy cream is unavailable, a mixture of milk and a little flour or cornstarch can be used as a substitute, though the sauce will be less rich.
- Fresh lemon juice and zest are key to the bright flavor of the sauce; avoid bottled lemon juice if possible.
- This dish can be served warm or at room temperature, making it suitable for gatherings and potlucks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
