Pasta Primavera

nibbleboard.com/recipes/pasta-primavera

Ingredients

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente. Two minutes before the pasta is done, add the frozen peas to the pot.
2. Drain the pasta and peas, reserving 1 cup of the starchy pasta water. Set aside.
3. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the red onion, red bell pepper, and broccoli florets. Cook, stirring occasionally, until the vegetables are crisp-tender and lightly charred at the edges, about 5 minutes.
4. Add the zucchini and yellow squash. Season with a pinch of salt and pepper. Cook for another 3 minutes until just tender but still vibrant.
5. Transfer all the vegetables to a plate and set aside.
6. In the same skillet over medium heat, melt the butter. Add the minced shallot and sliced garlic. Cook, stirring constantly, until fragrant and softened, about 2 minutes.
7. Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low and let it simmer for 3 minutes until slightly reduced.
8. Stir in the heavy cream, lemon zest, and lemon juice. Simmer gently for 2 minutes until the sauce thickens slightly.
9. Add the reserved vegetables, drained pasta and peas to the skillet. Toss everything together over medium heat. Stir in the Parmesan until melted and the sauce coats every piece of pasta.
10. Taste and adjust seasoning with salt and pepper. If the sauce feels too thick, splash in a bit of the reserved pasta water until it's silky and loose enough to coat the pasta.
11. Serve immediately, topped with fresh basil, parsley, and extra Parmesan.

Nutrition per Serving

Chef Tips

• I always reserve that cup of pasta water — it's liquid gold for adjusting the sauce consistency. The starch helps everything cling together.
• Don't overcook the vegetables. You want them crisp-tender with a little bite, not mushy. They'll continue cooking when you toss them back into the hot sauce.
• After trying both ways, I always slice the garlic instead of mincing it here. Thin slices melt into the sauce and give you these lovely little pockets of flavor.
• For a lighter version, skip the cream entirely and use an extra 1/2 cup of broth plus a squeeze of lemon. It's a completely different vibe but still delicious.
• This reheats best with a splash of broth or water in a covered skillet over low heat — the microwave makes the veggies rubbery.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits — that's normal.