Pasta Primavera

Loaded with a lot of different fresh produce, Pasta Primavera is a quick and easy dinner recipe and a great way to use up garden vegetables. The cream sauce adds a decadent touch while the addition of lemon juice keeps it on the lighter side. This is a vegetarian dish, but protein can easily be added for the meat lovers in your family.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: creamy pasta primavera, easy pasta recipes, primavera pasta

Servings: servings

Ingredients

12 ounces dry angel hair pasta
1/4 cup butter
1 large carrot , peeled and thinly sliced
1 medium red bell pepper , seeds and ribs discarded, cut into 1 & 1/2-inch pieces
2 cups small broccoli florets
1 cup chopped asparagus (1 & 1/2 inch pieces)
salt and pepper , to taste
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh minced ginger
2 cloves minced garlic
2 scallions , diced
1/4 cup dry white wine (see note)
1/2 cup whipping cream
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes , halved
For garnish: fresh chopped basil and shaved Parmesan

Instructions

Bring a large pot of salted water to a boil; add in the pasta. Cook al dente according to package directions, stirring occasionally. Drain well. Pour the pasta back into the pot. (Drizzle with a tiny bit of olive oil and toss to prevent sticking.)
In the meantime, melt butter in a large nonstick skillet over medium-high heat. Add carrot, bell pepper, broccoli, and asparagus; sauté, stirring occasionally, until slightly charred and crisp tender, about 3 to 4 minutes. Season with a pinch of salt and pepper and the crushed red pepper flakes. Stir in the ginger, garlic, and scallions; sauté until fragrant, about 30 seconds. Transfer mixture to a bowl, loosely tent with foil to keep warm; set aside.
Place skillet back on the stove; add wine to deglaze. Once wine has slightly evaporated, pour in the cream and lemon juice; simmer until it thickens a bit, then stir in the Parmesan and tomatoes. Season with a pinch of salt and pepper.
Pour the sauce over the cooked pasta in the pot, along with the cooked vegetables. Gently stir to combine and coat everything.
Garnish with fresh chopped basil and Parmesan shavings. Enjoy warm!

Notes

Turn it into chicken or shrimp pasta primavera. If you want to add in a bit of protein, chop up some grilled or rotisserie chicken and toss it in at the end. Or sauté some shrimp and stir it in or serve on the side. Both are super easy additions without adding a lot more work.

Switch up the pasta. This recipe can be enjoyed with any pasta you have on hand, whether it's long or short noodles.

Add more veggies. Feel free to swap out any veggies you have on hand. Zucchini, green beans, peas, and spinach are great additions. The idea is to use whatever you have in your garden or what's in season!

Omit the wine. The alcohol cooks off leaving just wonderful robust flavor, but if you don't cook with alcohol, replace it with vegetable stock.

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