If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 1 pound pasta, any short cut pasta works well
- 1 cup reserved pasta water
- 1 cup carrots, cut into thin oblong disks
- 3 tablespoons olive oil, I prefer lemon or basil infused oil
- 1 medium onion, cut in half and sliced
- 1/2 medium-large sweet pepper, cut into matchsticks
- 4-5 cloves of garlic, minced
- 1/2 cup zucchini squash, cut into crescents
- 1 cup yellow squash, cut into crescents
- 3/4 cup cherry tomatoes, halved
- splashes dry white wine
- Juice & Zest of 1 lemon
- Salt & pepper, I prefer garlic salt
- 1/2 cup heavy cream/creamer
- 1 cup Parmesan cheese, freshly grated
- 1/4 cup fresh basil, cut into thin ribbons
- Additional Parmesan & basil for serving (optional)
- 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.
- 1 1/2 pounds salmon fillets
- Juice of 1-2 lemons
- 2 tablespoons fresh basil, minced
- Salt & pepper
- 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.
- This recipe was entered in the contest for Your Best Recipe with Parmesan