Pasta Primavera
This Pasta Primavera is a light yet satisfying vegetarian dish featuring tender pasta tossed in a creamy Parmesan sauce with sautéed seasonal vegetables like carrots, zucchini, squash, and tomatoes. It’s the perfect weeknight dinner for spring or summer, with a balance of fresh, buttery, and savory flavors.
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 is cooking, 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 the 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 over medium heat. Once melted, whisk in the Parmesan cheese, milk, dried basil, garlic powder, salt, and pepper until 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 everything together until well combined and coated with 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 thickens too much, or extra Parmesan to thicken if it's too thin.
Customize with seasonal vegetables or add grilled chicken or shrimp for added protein.