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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!

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.

Find it online: https://avarecipe.com/pasta-primavera/