Description

This Pasta Primavera is packed with vibrant vegetables and a rich, creamy sauce, making it a quick and tasty option for a weeknight dinner or healthy meal. Enjoy the delightful flavors in every bite!

Ingredients

Scale

8 ounces asparagus, trimmed and cut into ¾-inch pieces
4 ounces green beans, cut into ¾-inch pieces
¼ cup frozen baby peas, thawed
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, pressed or grated
½ teaspoon red pepper flakes, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
6 ounces button mushrooms, trimmed and sliced
1 pint grape or cherry tomatoes, halved
1 tablespoon balsamic vinegar
3 tablespoons water
1 pound penne
4 tablespoons butter
1 cup heavy cream
1 teaspoon finely grated lemon zest
1 cup grated parmigiano-reggiano, about 2 ounces
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh basil
⅓ cup pine nuts, toasted

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Instructions

Blanch asparagus and green beans in boiling salted water for 3 minutes. Add peas and cook for another 1-2 minutes. Transfer to ice water to cool and drain.
In a skillet, heat 2 tablespoons of olive oil, add garlic and red pepper flakes, and cook until fragrant. Add drained vegetables with salt and pepper, cooking for 2-3 minutes, then transfer to a bowl.
In the same skillet, heat remaining olive oil, add garlic and red pepper flakes, and cook. Then add mushrooms and tomatoes, cooking until softened. Stir in balsamic vinegar and water, simmering until thickened.
Cook penne pasta in the same boiling water until al dente, reserve some pasta water. In an empty pot, melt butter, add cream and lemon zest, then stir in Parmesan until smooth.
Combine cooked pasta with sauce, adding reserved pasta water if needed. Toss in vegetables, parsley, basil, and pine nuts gently.
Season and serve topped with extra Parmesan and herbs.

Notes

For added flavor, consider using roasted garlic in the cream sauce.
Feel free to substitute with any seasonal vegetables for variety.
Pasta Primavera is best enjoyed fresh but can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 500mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 5g
Protein: 15g
Cholesterol: 75mg