Delicious Pasta Primavera Recipe :- Join us on a gastronomic adventure that exalts the lively tastes of crisp vegetables artfully combined with delicate pasta! The Pasta Primavera dish we offer is visually appealing due to its vibrant assortment of vegetables, and it also provides a delightful explosion of flavours with every mouthful.
Delicious Pasta Primavera Recipe
This dish is ideal for a convenient midweek dinner or a pleasant weekend feast. It effortlessly blends simplicity and elegance, making it a favourite among both inexperienced cooks and experienced chefs. Immerse yourself in this recipe to prepare a nourishing and delectable dish that captures the essence of spring and can be enjoyed throughout the year.
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Ingredients:
For the Pasta:
- 12 oz (340g) of penne pasta (or any pasta of your choice)
- 2 tablespoons of olive oil
- 1 clove garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup bell peppers (red, yellow, or orange), sliced
- 1 cup zucchini, sliced
- 1 cup yellow squash, sliced
- 1 cup carrots, julienned
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup green peas (fresh or frozen)
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil leaves, chopped
- 1/4 cup parsley, chopped
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
Instructions:
Pasta Cooking: Heat salted water in a large kettle until it reaches a rolling boil. Add the pasta and cook in accordance with the package’s instructions until it is al dente. Drain the pasta, reserving approximately half of the pasta water, and set it aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat while the pasta is simmering. Prepare the vegetables. For approximately one minute, add the minced garlic and sauté until it is aromatic. Cherry tomatoes, broccoli, bell peppers, zucchini, yellow squash, carrots, asparagus, and green peas should be incorporated into the sauté.
Add salt and pepper to your liking. Sauté the vegetables for approximately 5-7 minutes, or until they are crisp and tender. Stir occasionally to guarantee uniform cooking.
Prepare the Sauce: Heat 2 tablespoons of olive oil over medium heat in a separate saucepan. For approximately one minute, add the minced garlic and sauté until it is aromatic. Stir the heavy cream and vegetable broth together.
Bring the mixture to a gentle simmer and continue cooking for approximately five minutes until it begins to thicken. Incorporate the lemon juice, lemon zest, and grated Parmesan cheese. Add salt and pepper to your liking. Remove from the flame and incorporate the chopped parsley and basil.
Pasta, Vegetables, and Sauce: Combine the sautéed vegetables and prepared pasta in a skillet. Pour the sauce over the pasta and vegetables, whisking gently to ensure that they are well combined. If the sauce is excessively viscous, gradually incorporate a small amount of the reserved pasta water until the desired consistency is achieved.
Nutrition Tips:
Seasonal veggies: You are free to cook with any seasonal veggies that you enjoy or that you have available to you. Because of its adaptability, this recipe is suitable for use with a wide range of fresh food.
Dente Pasta: It is important to ensure that the pasta is cooked until it reaches the al dente stage, as it will continue to cook somewhat after it is combined with the hot vegetables and sauce.
Creamy Sauce: If you want to make the sauce lighter, you can replace the heavy cream with half-and-half or a non-dairy cream option. This will make the sauce lighter. Fresh Herbs: Basil and parsley, both fresh, offer a burst of flavour and a sense of freshness to the dish.
If you do not have access to fresh herbs, you can substitute dried herbs; however, you should cut the quantity in half. Zest of Lemon: The zest of lemon imparts a flavour that is bright and zesty, which complements the intense richness of the sauce. If you can help it!