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Pasta Primavera Recipe

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4.1 from 10 reviews

Pasta Primavera is a vibrant and comforting Italian-inspired dish featuring al dente pasta tossed with a medley of sautéed fresh vegetables and a creamy Parmesan sauce. This recipe combines tender carrots, zucchini, yellow squash, sun-dried and cherry tomatoes with a flavorful sauce made from butter, milk, and fragrant herbs for a satisfying and colorful meal perfect for any occasion.

Ingredients

Pasta

  • 12 ounces pasta (penne or bucatini)

Vegetables

  • 2 tablespoons extra-virgin olive oil
  • 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

  • 6 tablespoons unsalted butter, cut into 6 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

Optional Garnishes

  • Chopped fresh basil or flat leaf parsley
  • Crushed red pepper flakes

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and set aside.
  2. Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced shallot and carrot matchsticks. Cook, stirring occasionally, until they soften, about 5 minutes. Transfer them to a plate. Add the remaining tablespoon of olive oil to the same skillet, swirling to coat. Place the zucchini and yellow squash slices in a single layer and cook until each side is golden brown, about 3 minutes per side. Then, transfer these vegetables to the plate with the shallots and carrots.
  3. Make the sauce: In the same skillet, melt the unsalted butter over medium heat. Once melted, whisk in the 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 until warmed through, about 2-3 minutes. Remove the skillet from heat.
  4. Toss the pasta and vegetables: Add the drained pasta and cooked vegetables back into the skillet with the sauce. Toss everything together thoroughly to coat the pasta and veggies evenly with the creamy sauce. If the sauce seems too thick, add a splash of milk to loosen it to your desired consistency.
  5. Serve: Plate the pasta primavera and serve topped with additional freshly grated Parmesan cheese, chopped fresh basil or flat leaf parsley for freshness, and crushed red pepper flakes if you like a bit of heat.

Notes

  • Use penne or bucatini pasta for the best texture and sauce adherence.
  • For a lighter option, substitute whole milk with a lower-fat milk or milk alternative, but this will affect the creaminess of the sauce.
  • If fresh herbs are unavailable, you can use an extra ½ teaspoon of dried basil in the sauce.
  • Add more vegetables like bell peppers or asparagus to customize the dish further.
  • The recipe can be doubled easily to serve more people.

Find it online: https://simpleplatter.com/pasta-primavera-recipe/