Description
Indulge in the vibrant flavors of this delightful Pasta Primavera, a creamy vegetarian dish that highlights the best seasonal vegetables. With tender penne pasta tossed in a rich Parmesan sauce and an array of sautéed vegetables like zucchini, carrots, and cherry tomatoes, this dish is perfect for any occasion—be it a family dinner, potluck, or cozy weeknight meal. In just 40 minutes, you can create a colorful and satisfying meal that will impress your guests and nourish your family. Easily customizable with your favorite seasonal veggies or proteins like chicken or shrimp, this Pasta Primavera is as versatile as it is delicious.
Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1 large carrot
- 1 medium zucchini
- 1 medium yellow squash
- 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 freshly cracked black pepper
- ⅓ cup sun-dried tomatoes, chopped
- 1½ cups cherry tomatoes, halved
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- Sauté shallot and carrots in olive oil until softened; then add zucchini and squash until golden brown.
- Prepare the sauce by melting butter and whisking in Parmesan cheese, milk, basil, garlic powder, salt, and pepper.
- Combine sautéed vegetables and tomatoes with the sauce; toss with cooked pasta until evenly coated.
- Serve hot with extra Parmesan and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg