Vegetarian Pasta Primavera
This vibrant pasta primavera features a medley of fresh, seasonal vegetables tossed with al dente pasta in a light, creamy sauce. It's a perfect weeknight dinner that celebrates the flavors of spring and summer.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 575 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 340 gpasta, short cut like penne or rotini
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 3 clovegarlic, minced
- 2 cupbroccoli florets
- 2 pcscarrot, peeled and sliced into thin rounds
- 1 pcszucchini, diced
- 1 pcsbell pepper, any color, diced
- 0.5 cupfrozen peas
- 0.5 cupvegetable broth
- 0.5 cupheavy cream
- 0.25 cupparmesan cheese, grated
- 0.5 pcslemon, juiced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
Equipment
large skillet · knife · cutting board · large pot
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil.
About 5 min
- 2
Add the pasta to the boiling water and cook according to package directions until al dente.
About 10 min
Cook’s note: Reserve about 1/2 cup of the pasta cooking water before draining.
- 3
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
About 1 min
- 4
Add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
- 5
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the broccoli florets, carrot, zucchini, and bell pepper to the skillet.
- 7
Sauté the vegetables for 5-7 minutes until they are tender-crisp.
About 6 min
- 8
Pour in the vegetable broth and heavy cream, then bring the mixture to a gentle simmer.
About 2 min
- 9
Stir in the frozen peas and cook for 2 more minutes.
About 2 min
- 10
Add the cooked and drained pasta to the skillet with the vegetables and sauce.
- 11
Toss everything together, adding a splash of the reserved pasta water if needed to create a smoother sauce.
About 1 min
- 12
Stir in the parmesan cheese and fresh lemon juice.
- 13
Season with salt and black pepper to taste.
- 14
Garnish with fresh parsley before serving.
Per serving
Nutrition
- Calories
- 575.4kcal
- Protein
- 17.7g
- Carbs
- 81.3g
- Fat
- 21.7g
- Fibre
- 8g
- Sugar
- 11.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover pasta primavera in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to loosen the sauce.
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