Description
Indulge in a bowl of deliciously creamy Pasta Primavera, a delightful vegetarian dish that perfectly showcases the vibrant flavors of fresh seasonal vegetables. This colorful pasta is luxuriously coated in a buttery Parmesan sauce, making it an ideal choice for both casual weeknight dinners and special gatherings. With tender pasta and a medley of sautéed veggies, every bite bursts with flavor and comfort. Ready in just 40 minutes, this versatile recipe allows you to customize it with your favorite vegetables or proteins like grilled chicken or shrimp. Whether you’re looking for a satisfying meal or a light dish to impress guests, Pasta Primavera will not disappoint.
Ingredients
Scale
- 12 ounces penne or bucatini pasta
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 6 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- ½ cup whole milk
- Sun-dried tomatoes
- Cherry tomatoes
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Sauté shallots and carrots for about 5 minutes until softened; transfer to a plate.
- In the same skillet, add zucchini and squash; cook until golden brown on both sides before adding them to the plate.
- Melt butter in the skillet, then whisk in Parmesan cheese, milk, dried basil, garlic powder, salt, and pepper until smooth.
- Stir in sun-dried tomatoes and cherry tomatoes until warmed through. Add pasta and cooked vegetables back into the skillet; toss to coat.
- Serve hot with extra Parmesan and fresh herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg