Pasta Primavera

Spring is nearly here! Bring on fresh fruits and veggies. Pasta Primavera is a light and delicious vegetarian pasta dish that’s filled with tons of fresh vegetables and herbs and a cheesy-lemony sauce. Who says veggies can’t be the star of your meal??

Herbs and veggies and parm, oh my! This veggie-forward Pasta Primavera is the perfect way to kick-off Spring!

RECIPE - yields 4 servings
TIME - 35 minutes
Print Recipe

INGREDIENTS

• 10-12 oz fusilli pasta (or pasta of choice)

• 1 small zucchini or 1/2 a large zucchini, sliced into thin half disks

• 1 bunch broccolini/broccoli rabe, cut into bite-sized pieces

• 1/4 cup sweet mini peppers or bell peppers, thinly sliced

• 1/4 cup carrots, thinly sliced or matchstick

• 1/4 cup cherry tomatoes, halved

• 1/4 cup fresh basil, thinly sliced

• 1 shallot, minced

• 5 cloves of garlic, minced

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1/3 cup heavy cream

• 1 cup vegetable broth

• Juice from half a lemon (about 1 1/2- 2 tablespoons)

• Zest of whole lemon (about 1 tablespoon)

• Heaping 1/4 cup freshly grated Parmesan cheese

• 1-2 tablespoons reserved pasta water

• Red pepper flakes for garnish

• Additional emon juice for garnish (can use other half)

• 1/4 cup fresh parsley, thinly sliced for garnish

• Salt and pepper to taste

DIRECTIONS

1. Slice all veggies and herbs. Zest lemon. Grate cheese. Set aside, keeping shallot and garlic together, veggies together, basil and parsley separate, and lemon zest separate.

2. Bring a pot of salted water to a boil.

3. While water comes to a boil, drizzle olive oil in a large skillet over medium-high heat. Add in zucchini, peppers, broccolini, carrots, and cherry tomatoes. Add in salt and pepper to taste, about 1/2 teaspoon each. Cook for about 5-7 minutes until veggies become slightly tender. Set aside.

4. At this point, pasta water should be boiling. Add in pasta and cook accordingly.

5. Wipe out skillet. Melt 2 tablespoons of butter.

6. Add garlic and shallot and cook until aromatic, about 1 minute.

7. Add in 1 cup vegetable broth, lemon zest, and lemon juice and bring to a boil.

8. Once boiling, reduce to a simmer and stir in 1/3 cup heavy cream, basil, and 1/4 cup Parmesan cheese (saving a little to top pasta at the end).

9. Once pasta is done cooking, reserve 1-3 tablespoons pasta water. Add in 1 tablespoon and more if needed, to sauce mixture and stir.

10. Add in vegetables and pasta and additional salt and pepper to taste.

11. Serve in pasta bowls with fresh parsley, Parmesan, red pepper flakes, and a squirt of fresh lemon juice.