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A colorful bowl of pasta primavera with broccoli, carrots, and zucchini in a light cream sauce

Pasta Primavera

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 12 oz dried penne or fusilli pasta
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic , minced
  • 1 small red onion, thinly sliced
  • 1 large carrot , julienned
  • 1 cup broccoli florets
  • 1 medium zucchini , sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
  3. Sauté the onion and carrot for 2 minutes until slightly softened.
  4. Add the broccoli, zucchini, and bell pepper; cook for 5 minutes until tender-crisp.
  5. Stir in the minced garlic and frozen peas, cooking for an additional 1 minute.
  6. Reduce heat to low and stir in the heavy cream and half of the Parmesan cheese.
  7. Drain the pasta, reserving 1/2 cup of pasta water.
  8. Toss the pasta with the vegetable mixture, adding reserved pasta water if needed to loosen the sauce.
  9. Stir in lemon juice, salt, pepper, and remaining Parmesan.
  10. Garnish with fresh parsley and serve immediately.