Description
Fresh, colorful, and full of bright flavors, this Pasta Primavera brings restaurant style pasta right to your kitchen. The perfect easy dinner for veggie lovers.
Ingredients
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12 oz penne, farfalle, or spaghetti (340 g)
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2 tbsp olive oil (30 ml)
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1 tbsp butter (14 g)
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1 cup cherry tomatoes, halved (150 g)
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1 cup sliced zucchini (100 g)
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1 cup sliced yellow squash (100 g)
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1 cup broccoli florets (90 g)
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1 red bell pepper, sliced
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3 cloves garlic, minced
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1 cup heavy cream or half-and-half (240 ml)
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½ cup grated Parmesan cheese (50 g)
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½ tsp salt
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¼ tsp black pepper
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2 tbsp fresh parsley, chopped
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Juice of ½ lemon
Instructions
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Bring salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water and drain.
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Heat olive oil and butter in a skillet. Sauté broccoli for 2 minutes.
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Add zucchini, yellow squash, and red bell pepper. Cook 4 to 5 minutes.
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Stir in garlic and cook 30 seconds.
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Add cherry tomatoes and cook 1 minute.
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Pour in cream and simmer 2 to 3 minutes.
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Add Parmesan, salt, and black pepper and stir until smooth.
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Toss in cooked pasta and adjust consistency with pasta water.
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Remove from heat. Stir in lemon juice and parsley. Serve warm.
- Prep Time: 15 mins
- Cook Time: 25mins