Description
Perfect for utilizing surplus veggies or exploring the bounty of your local farmers market, this Easy Creamy Pasta Primavera offers a deliciously simple way to enjoy a variety of produce in one satisfying meal.
Ingredients
Scale
- 12-ounces linguine
- 3 to 4 tablespoons olive oil
- 1 tablespoon butter
- 1 small broccoli crown, cut into tiny pieces
- 1 bunch asparagus, cut into 1” pieces
- 1 orange pepper, sliced thin
- 1 small zucchini, sliced into thin rounds
- 1 yellow squash, sliced into thin rounds
- 8-ounces cremini or baby bella mushrooms, sliced
- 3/4 cup halved cherry tomatoes
- 3 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1/2 cup chicken or vegetable stock
- 1 cup heavy whipping cream
- 1/4 cup fresh torn basil, plus more for garnish
- 2 tablespoons fresh parsley, plus more for garnish
- Zest of 1/2 lemon
- 1/4 teaspoon crushed red pepper flakes
- Cracked black pepper, for garnish
Instructions
- Heat two tablespoons of olive oil in a deep pan over medium heat. Add zucchini, squash and orange pepper. Season with salt and pepper.
- Sauté until just tender and slightly browned. Remove from pan and set aside.
- Add another tablespoon of oil to the pan. Add broccoli and asparagus. Season with salt and pepper.
- Sauté for a few minutes. Transfer to the same bowl as the other vegetables.
- Start boiling the pasta. Be sure to salt the water.
- In the same pan used for vegetables (pan should be dry), add mushrooms and sauté for a few minutes.
- Add remaining olive oil and butter. Add tomatoes and garlic. Sauté for another few minutes.
- Pour in the stock, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream. Allow to heat through before incorporating Parmesan cheese.
- Cook for a few minutes to slightly thicken.
- Add back the reserved vegetables.
- Add the al dente pasta directly from the pot into the sauce, along with a ladle of starchy pasta water, basil, parsley, lemon zest and crushed red pepper. Toss to coat the pasta evenly.
- Plate the pasta and garnish with additional fresh herbs, Parmesan cheese and cracked black pepper.
- ENJOY!
Notes
- Use your favorite pasta shape. Penne, fettuccine, rigatoni or spaghetti are great options.
- Easily substitute with your favorite vegetables.
- Prep all ingredients first.
- Time the cooking of the pasta so that you can transfer to the sauce slightly undercooked, or al dente. The pasta will finish cooking in the sauce.
- Sautéing the vegetables in stages, according to how quickly the vegetables sauté, will ensure the vegetables remain slightly crisp, yet tender and do not overcook.
- Easily replace the chicken stock with vegetable stock for a vegetarian pasta primavera.
- If the sauce seems to dry after incorporating the pasta, add in a touch more cream or pasta water.
- If the sauce is too thin, incorporate a touch more Parmesan cheese.
- Pan-seared shrimp or chicken would make a great addition to this creamy pasta.
- Adjust the amount of crushed red pepper to your liking, or leave out.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently on the stovetop with a touch more cream or stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Easy
- Cuisine: Italian American