Pasta Primavera Recipe

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This Pasta Primavera is all about fresh vegetables and lemon in a creamy sauce tossed with al dente penne pasta.

Prep Time25

Cook Time20

Total Time45

Course: Dinner, Entree, Pastas

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

1 pound penne pasta or pasta of choice
2 tablespoons olive oil
2 cups small broccoli florets
1 small red onion sliced
1 red pepper sliced
1 zucchini halved and sliced
3 garlic cloves minced
1 tablespoon Italian seasoning
1 teaspoon salt plus more for salting the pasta
½ teaspoon black pepper
1 cup frozen peas thawed
½ cup whole milk
1 small lemon zest and juice
½ cup grated Parmesan cheese plus more for serving
¼ cup chopped basil plus more for serving

Instructions

In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve 1 cup of pasta water and return to the pot to keep warm.
Meanwhile, in a large deep skillet, heat the olive oil over medium heat. Add the broccoli, red onions, red pepper, zucchini, and garlic. Season with Italian seasoning, salt, and pepper. Cook for about 4 minutes, or until the vegetables start to soften.
Add the cooked pasta, peas, milk, and the reserved pasta water and stir to combine until the sauce thickens and clings to the pasta, about 1-2 minutes.
Remove from heat and stir in lemon zest, lemon juice, Parmesan cheese, and basil.
Serve in bowls garnished with extra parmesan cheese and basil, if desired.

Notes

Storage: Kept in an airtight container in the fridge, the pasta will last for up to 3 days. I recommend heating up individual portions in the microwave for a few minutes! If you want to heat it up on the stovetop, you might want to add a little water to help loosen the sauce.

Nutrition

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