Description
Pasta Primavera is a vibrant, creamy dish that highlights the freshness of seasonal vegetables, making it a perfect choice for any meal. This delightful recipe combines tender pasta with sautéed carrots, zucchini, yellow squash, and tomatoes in a rich, buttery Parmesan sauce. It’s not only a feast for the eyes with its colorful ingredients but also a comforting option for veggie lovers and health-conscious diners alike. Whether you’re preparing a quick weeknight dinner or hosting a festive gathering, Pasta Primavera promises to impress with its bright flavors and wholesome goodness.
Ingredients
Scale
- 12 ounces penne or bucatini
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1 large carrot
- 1 medium zucchini
- 1 medium yellow squash
- 6 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- ½ cup whole milk
- ⅓ cup sun-dried tomatoes
- 1½ cups cherry tomatoes
Instructions
- Cook pasta in salted boiling water until al dente; drain and set aside.
- Sauté shallots and carrots in olive oil for about 5 minutes. Transfer to a plate.
- In the same skillet, add zucchini and squash; cook until golden brown on both sides.
- Melt butter in the skillet, whisk in Parmesan, milk, dried basil, garlic powder, salt, and pepper until smooth.
- Stir in sun-dried tomatoes and cherry tomatoes until warmed through; combine with pasta and sautéed vegetables until evenly coated.
- Serve hot, garnished with extra Parmesan and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 460
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 50mg