Spring
Lemony Pasta Primavera
Author Notes
Pasta Primavera is a spring staple around our house. With farm fresh vegetables, a light lemony sauce, and fragrant basil this dish is a must try. I like to serve the pasta with salmon, which along with the vegetables provides a light note to the satisfying pasta. This dish can be made with fresh or dried pasta and will provide plenty of leftovers for the next day. —Ashley
- Serves about 7 people
Ingredients
- Pasta Primavera
-
1 pound
pasta, any short cut pasta works well
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1 cup
reserved pasta water
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1 cup
carrots, cut into thin oblong disks
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3 tablespoons
olive oil, I prefer lemon or basil infused oil
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1
medium onion, cut in half and sliced
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1/2
medium-large sweet pepper, cut into matchsticks
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4-5
cloves of garlic, minced
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1/2 cup
zucchini squash, cut into crescents
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1 cup
yellow squash, cut into crescents
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3/4 cup
cherry tomatoes, halved
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Splash
dry white wine
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Juice & Zest of 1 lemon
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Salt & pepper, I prefer garlic salt
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1/2 cup
heavy cream/creamer
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1 cup
Parmesan cheese, freshly grated
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1/4 cup
fresh basil, cut into thin ribbons
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Additional Parmesan & basil for serving (optional)
- Grilled Salmon
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1 1/2 pounds
salmon fillets
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Juice of 1-2 lemons
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2 tablespoons
fresh basil, minced
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Salt & pepper
In This Recipe
Directions
- Pasta Primavera
- Fill the bottom of a steamer with about 1 ½ inches of water, cover, and place on high heat.
- Once the water boils, add the carrots and let cook for 2 minutes. Then add the broccoli, stirring and replacing the steamer lid as quickly as possible. Cook another 2 minutes, then add asparagus cooking another 1 ½ minutes until removing the steamer from heat.
- Cook pasta as usual, reserving 1 cup of pasta water.
- Heat olive oil in a large skillet over medium-high heat, adding onion & pepper once hot. Cook until the onions are translucent but not brown. Add the garlic and cook 1 minute before adding the zucchini & yellow squash. Continue cooking for 3 minutes before adding the cherry tomatoes and steamed veggies. Heat for 2 minutes.
- Turn the heat down to medium-low, adding the wine, lemon juice, zest, and salt & pepper. Stir together and simmer for 1 minute.
- Add the cooked pasta and thoroughly mix in the veggies.
- Add the creamer, Parmesan, and basil, mixing well until creamy. Stir in reserved pasta water a little at a time to loosen sauce until you are satisfied.
- Top with additional basil, Parmesan, and lemon zest and enjoy!
- I like to serve grilled salmon fillets alongside the pasta as well.
- Grilled Salmon
- For the salmon fillets, I simply divide the salmon into individual portions before seasoning with salt, pepper, basil, and lemon juice.
- Next, heat the grill to medium heat. Once hot, add the salmon and cook for about 8-10 minutes.
- Remove from grill and serve alongside the Pasta Primavera. Will typically serve about 7 people.
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