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Pasta Primavera

Pasta Primavera

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Why You’ll Love This Recipe

  • Creamy Parmesan Sauce: A blend of chicken broth and half-and-half creates a lighter, yet still indulgent sauce.
  • Fresh Vegetables: Packed with broccoli, zucchini, carrots, peppers, and peas for a colorful, nutrient-packed meal.
  • Customizable: Feel free to swap in your favorite vegetables or pasta types.

Ingredients

  • Penne pasta, broccoli, zucchini, carrots, bell peppers, peas
  • Parmesan cheese, garlic, lemon juice
  • Chicken broth, butter, flour, half-and-half
  • Hot sauce (optional)

Directions

  1. Sauté vegetables in olive oil.
  2. Make the creamy sauce with butter, garlic, and flour, adding broth and half-and-half.
  3. Stir in Parmesan, toss with pasta, then add vegetables.

Variations

  • Use other vegetables like asparagus, spinach, or mushrooms.
  • Swap pasta for your favorite shape or use vegetable broth for a vegetarian version.

Storage

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently to preserve the sauce.

This Pasta Primavera is a delicious and easy way to get your veggie fix while enjoying a comforting pasta dish.

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Pasta Primavera

Pasta Primavera
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This Pasta Primavera is a vibrant and light dish that combines fresh, colorful vegetables with tender pasta and a creamy Parmesan sauce. It’s the perfect way to enjoy a variety of veggies in a rich, satisfying meal that’s quick and easy to make!

  • Author: Ava
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 12 oz penne pasta
  • 1 cup broccoli florets
  • 1 medium zucchini, sliced
  • 2 medium carrots, julienned
  • 1 bell pepper, sliced
  • 1 cup peas
  • 1/2 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 2 tbsp butter
  • 1 tbsp flour
  • Olive oil, for sautéing
  • Hot sauce (optional)

Instructions

Sauté the Vegetables:

  1. Heat olive oil in a large pan over medium heat.
  2. Add broccoli, zucchini, carrots, bell pepper, and peas to the pan and sauté until tender, about 5-7 minutes. Remove from heat and set aside.

Make the Creamy Sauce:

  1. In the same pan, melt butter over medium heat.
  2. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Stir in flour and cook for 1-2 minutes to make a roux.
  4. Gradually add chicken broth and half-and-half, whisking constantly until the sauce thickens, about 3-4 minutes.
  5. Stir in Parmesan cheese and lemon juice, then season with salt and pepper to taste.

Combine with Pasta and Vegetables:

  1. Add the cooked penne pasta to the creamy sauce, tossing to coat.
  2. Stir in the sautéed vegetables and toss until everything is well combined.
  3. If desired, add a few dashes of hot sauce for extra flavor.

Notes

  • Vegetable Options: Feel free to swap in asparagus, spinach, mushrooms, or other favorite vegetables.
  • Pasta Substitution: Try using a different pasta shape or whole-grain pasta.
  • Vegetarian Version: Use vegetable broth instead of chicken broth for a vegetarian option.

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