Pasta Primavera
This Pasta Primavera is a creamy, colorful, and veggie-packed pasta dish that celebrates fresh, seasonal produce. Penne or bucatini is tossed with sautéed carrots, zucchini, squash, and tomatoes, then coated in a rich Parmesan-butter sauce. It’s a satisfying yet light vegetarian meal, perfect for spring and summer dinners.
Servings: 4
Calories: 550kcal
Ingredients
- 12 ounces pasta penne or bucatini recommended
- 2 tablespoons extra-virgin olive oil
- 1 large shallot thinly sliced
- 1 large carrot cut into matchsticks
- 1 medium zucchini halved lengthwise and sliced into ¾-inch pieces
- 1 medium yellow squash halved lengthwise and sliced into ¾-inch pieces
- 6 tablespoons unsalted butter cut into pieces
- ¾ cup freshly grated Parmesan cheese plus more for serving
- ½ cup whole milk plus more as needed
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup sun-dried tomatoes chopped
- 1½ cups cherry tomatoes halved
- Optional for serving: Chopped fresh basil or flat-leaf parsley crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shallot and carrots and sauté for about 5 minutes, until softened. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Arrange zucchini and squash in a single layer and cook for about 3 minutes per side, until golden brown. Transfer to the plate with the carrots and shallot.
- In the same skillet, melt the butter. Once melted, whisk in the Parmesan cheese, milk, dried basil, garlic powder, salt, and black pepper until the sauce is smooth.
- Stir in the sun-dried tomatoes and cherry tomatoes. Cook until just warmed through, then remove from heat.
- Add the drained pasta and cooked vegetables back into the skillet. Toss until everything is evenly coated in the sauce.
- Serve hot, topped with extra Parmesan, chopped fresh basil or parsley, and crushed red pepper flakes, if desired.
Notes
Add a splash of milk if the sauce is too thick, or a sprinkle of Parmesan if it’s too thin.
Customize with seasonal vegetables or add grilled chicken or shrimp for extra protein.