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Pasta Primavera

Pasta Primavera
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Pasta Primavera is a delightful vegetarian dish that celebrates the vibrant flavors of spring with a colorful medley of fresh vegetables. This creamy pasta dish features tender penne or bucatini coated in a luscious buttery Parmesan sauce, making it perfect for any occasion—from casual weeknight dinners to festive gatherings. With its rich taste and customizable ingredients, Pasta Primavera promises to satisfy both vegetarians and non-vegetarians alike. Whether you enjoy it as is or add your favorite proteins, this recipe is sure to become a staple in your kitchen.

Ingredients

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  • 12 ounces penne or bucatini
  • 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
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ⅓ cup sun-dried tomatoes, chopped
  • 1½ cups cherry tomatoes, halved

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.
  2. In a skillet, heat olive oil over medium-high heat. Sauté shallots and carrots until softened. Remove from skillet.
  3. Add zucchini and squash to the same skillet; cook until golden brown. Transfer to the plate with shallots and carrots.
  4. Melt butter in the skillet; whisk in Parmesan cheese, milk, and seasonings until smooth.
  5. Stir in sun-dried tomatoes and cherry tomatoes; warm through. Toss cooked pasta and vegetables with the sauce until evenly coated.
  6. Serve hot with additional Parmesan and fresh herbs if desired.

Nutrition

Find it online: https://auntcooks.com/pasta-primavera/