Pasta Primavera
Pasta Primavera is the ultimate spring vegetable pasta! Asparagus, zucchini, carrots, peas, and cherry tomatoes are sautéed and tossed together with pasta and a light lemon sauce.
Servings: 4 -5 servings
Ingredients
- 12 ounces uncooked fusilli pasta
- 1 1/2 tablespoons olive oil
- 1/4 cup thinly sliced shallots
- 2 carrots, peeled and julienned
- 1 cup chopped asparagus, about 1 1/2 inches in length
- 1 cup sliced zucchini, cut into rounds or half moons
- 1 cup sliced yellow squash, cut into rounds or half moons
- 1 cup cherry tomatoes
- Salt and fresh ground black pepper to taste
- 1/2 cup frozen peas
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic power
- 1/4 teaspoon red pepper flakes, optional
- Zest and juice of a lemon
- Pasta water
- 1/2 cup shredded parmesan cheese
Instructions
- Cook the pasta according to package instructions. Before draining the pasta reserve 1 cup of the pasta water.
- Add the olive oil to a large skillet over medium-high heat. When the oil is hot swirl to coat the bottom and then add in the shallots, carrots, and asparagus. Sauté for 2 minutes and then add in the zucchini, yellow squash, and cherry tomatoes.
- Season the vegetables with salt and pepper and sprinkle in the Italian seasoning, garlic powder, and red pepper flakes. Stir everything together.
- Add the pasta into the skillet along with 1/4 cup of the pasta water, lemon zest, and lemon juice. Stir together and then add in the peas, and the parmesan cheese.
- Turn the heat down to low and continue to stir until the parmesan cheese is incorporated into the sauce. If the pasta looks dry or like there isn't enough sauce, add in additional pasta water until your desired consistency is reached.
- Taste for seasoning and garnish the pasta with fresh basil and extra parmesan cheese.
Nutrition
Calories: 476kcal | Carbohydrates: 79g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 224mg | Fiber: 8g | Sugar: 9g