Creamy Pasta Primavera
This recipe for creamy pasta primavera is a delicious way to use a rainbow of produce. It has a light, creamy sauce coating ribbons of pasta and colorful tender-crisp veggies, all ready in less than 30 minutes.
Ingredients
- kosher salt and black pepper to taste
- 8-10 ounces pappardelle or other pasta
- 1/4 medium yellow onion chopped
- 1 small zucchini or yellow squash chopped into quarters
- 1/2 small bunch asparagus trimmed and chopped into 2-3” pieces
- 1/2 bell pepper any color, seeded and chopped into 2-3” pieces
- 1/2 cup frozen peas
- 3-4 cloves garlic minced
- 3/4 cup heavy cream
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 cup dry white wine see note
- 1/4 cup low-sodium chicken broth
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon Italian seasoning
- 1 cup cherry tomatoes cut in half lengthwise
- 1/3 cup freshly-grated Parmesan cheese
Instructions
- Bring a large pot of water to a rapid boil and add a generous pinch of kosher salt. Stir in the pasta and cook just to al dente, according to package instructions.kosher salt and black pepper, 8-10 ounces pappardelle or other pasta
- Chop all the veggies and mince the garlic.1/4 medium yellow onion, 1 small zucchini or yellow squash, 1/2 small bunch asparagus, 1/2 bell pepper, 1/2 cup frozen peas, 3-4 cloves garlic
- Measure and set the cream out at room temperature.3/4 cup heavy cream
- Melt butter and warm olive oil together in a large skillet over medium-high heat. Add onion to the skillet and cook for 2-3 minutes.2 Tablespoons butter, 1 Tablespoon olive oil
- Once the onion has begun to soften, stir in the zucchini or squash, asparagus, bell pepper, peas, and garlic. Cook for 3-4 minutes, until the veggies are tender-crisp. Use a large slotted spoon to remove them to a bowl and set aside.
- Keep the pan over medium-high heat and add the wine, broth, lemon juice, and Italian seasoning. Bring the sauce to a simmer and let it bubble for 3-4 minutes.1/2 cup dry white wine, 1/4 cup low-sodium chicken broth, 1 teaspoon fresh lemon juice, 1/4 teaspoon Italian seasoning
- Stir in the cream. When the sauce is creamy and smooth, stir in the halved tomatoes and the Parmesan. Sample and season with salt and pepper to taste. (I usually start with 1/2 teaspoon salt and 6-8 turns of black pepper.) Cook for 1-2 minutes more, then reduce heat to medium-low and stir the veggies back in.1 cup cherry tomatoes, 1/3 cup freshly-grated Parmesan cheese
- Toss the drained pasta in with the veggies and sauce. Serve right away with more Parmesan and fresh basil as an optional garnish.
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Notes
- The amounts of veggies here are very flexible—feel free to add more or less of any based on what you like most or what you have/don’t have on hand.
- Substitute an extra 1/2 cup of chicken broth if you prefer not to cook with white wine.
Nutrition Estimate
Calories: 492 kcal, Carbohydrates: 51 g, Protein: 14 g, Fat: 24 g, Saturated Fat: 13 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.3 g, Cholesterol: 101 mg, Sodium: 181 mg, Potassium: 519 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 1598 IU, Vitamin C: 46 mg, Calcium: 144 mg, Iron: 2 mg