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Pasta Primavera

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A quick and easy Pasta Primavera recipe perfect for busy weeknights, featuring fresh vegetables and a light lemon-Parmesan cream sauce.

Zutaten

Skala
  • 16 oz Penne Pasta (about 450 g)
  • 1 tbsp Olive Oil
  • 8 oz Asparagus, trimmed and cut into 4 cm pieces (about 225 g)
  • 1 Yellow Bell Pepper, cut into 4 cm pieces
  • 2 cups Small Broccoli Florets (fresh or thawed)
  • 1 small Zucchini, chopped
  • Salt and Black Pepper to taste
  • 2 tbsp Unsalted Butter
  • 1 Shallot, finely chopped
  • 4 Garlic Cloves, chopped
  • Zest of 1 Lemon (yellow part only)
  • Pinch of crushed Red Pepper Flakes (optional, for adults)
  • 1 cup Vegetable Broth (about 240 ml)
  • ½ cup Heavy Cream (about 120 ml)
  • 3 tbsp Lemon Juice, divided
  • 1 cup Frozen Peas
  • ½ cup Grated Parmesan (plus extra for serving)
  • 1½ cups Halved Grape Tomatoes
  • ¼ cup Chopped Fresh Basil
  • 2 tbsp Italian Parsley for garnish
  • Extra Parmesan and crushed Red Pepper Flakes for garnish

Anweisungen

  1. Boil water and cook pasta in a large pot until al dente according to package instructions. Drain and return pasta to pot. Tip: Reserve a cup of pasta water if needed for the sauce.
  2. Heat olive oil in a large skillet over medium heat. Add asparagus, bell pepper, and broccoli. Sauté for 2–3 minutes until lightly browned yet crisp.
  3. Add the zucchini and continue to cook for 1–2 minutes until slightly tender but still firm. Season with salt and pepper.
  4. Set the cooked vegetables aside on a plate to stop the cooking process.
  5. Melt the butter in the same skillet over medium heat. Sauté the shallot and garlic for 1–2 minutes until fragrant.
  6. Stir in the lemon zest and a pinch of red pepper flakes. Add vegetable broth and bring to a boil. Let simmer for 4–5 minutes to meld the flavors.
  7. Incorporate the heavy cream and 2 tbsp lemon juice, simmering gently until the sauce thickens slightly. If too thick, add reserved pasta water; if too thin, simmer longer.
  8. Add the frozen peas directly into the warm pasta. Then stir in the sautéed vegetables and lemon sauce, adjusting consistency with pasta water as needed.
  9. Mix in the Parmesan and remaining 1 tbsp lemon juice. Gently fold in the tomatoes and basil, being careful not to burst the tomatoes. Serve in a large bowl garnished with parsley, extra Parmesan, and crushed red pepper flakes.

Hinweise

A family-friendly recipe adaptable with various vegetables or protein options. Great for busy nights.

Ernährung

Schlüsselwörter: Pasta, Primavera, Quick dinner, Family-friendly, Vegetarian

Finden Sie es online: https://de.dishef.com/pasta-primavera-rezept/