Description
Pasta Primavera is a vibrant and flavorful Italian-inspired dish featuring perfectly cooked pasta tossed with sautéed fresh vegetables and a rich Parmesan cream sauce. Ideal for a delicious weeknight dinner, this recipe combines tender penne or bucatini with carrots, zucchini, yellow squash, sun-dried and cherry tomatoes, finished with fresh herbs and a hint of spice.
Ingredients
Pasta
- 12 ounces pasta (penne or bucatini)
Vegetables
- 1 large shallot, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 medium zucchini, halved lengthwise then cut into ¾-inch-thick slices
- 1 medium yellow squash, halved lengthwise then cut into ¾-inch-thick slices
- ⅓ cup sun dried tomatoes, chopped
- 1½ cups halved cherry tomatoes
Sauce
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons unsalted butter, cut into pieces
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup whole milk, plus more as needed
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
To Serve (Optional)
- Chopped fresh basil or flat leaf parsley
- Crushed red pepper flakes
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente following the package instructions. Drain the pasta and set aside.
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced shallot and matchstick carrots. Cook, stirring frequently, until softened, about 5 minutes. Transfer them to a plate.
- Brown the squash: Add the remaining tablespoon of olive oil to the same skillet and swirl to coat the pan. Arrange the zucchini and yellow squash slices in a single layer. Cook until golden brown, about 3 minutes per side. Transfer them to the plate with the shallots and carrots.
- Make the sauce: Melt the unsalted butter in the same skillet over medium heat. Once melted, whisk in the freshly grated Parmesan cheese, whole milk, dried basil, garlic powder, sea salt, and freshly cracked black pepper until the sauce is smooth and creamy. Stir in the chopped sun-dried tomatoes and halved cherry tomatoes, cooking just until warmed through. Remove the skillet from heat.
- Toss the pasta: Add the drained pasta along with the cooked vegetables back into the skillet with the sauce. Toss gently but thoroughly to coat everything evenly with the creamy sauce.
- Serve: Plate the pasta primavera and top with additional freshly grated Parmesan cheese. Garnish with chopped fresh basil or flat leaf parsley and a sprinkle of crushed red pepper flakes if desired for a bit of heat.
Notes
- Use penne or bucatini pasta for the best texture and sauce cling.
- Feel free to add other fresh vegetables like bell peppers or asparagus as desired.
- If the sauce seems too thick, add a splash of milk to loosen it up.
- For a vegetarian version, use vegetarian Parmesan or nutritional yeast in place of traditional Parmesan.
- Serve immediately for best flavor and texture as the sauce thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian