Spring Pasta Primavera
Loaded with a rainbow of spring vegetables and tossed in a creamy Parmesan sauce, this spring pasta primavera is easy to throw together and a beautiful pasta dish for any occasion.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 0.25 lb fresh asparagus ends trimmed and cut into 1-inch pieces
- 1.5 cups fresh broccoli cut into 1/2-inch florets
- 1 cup sliced mushrooms
- 1 small zucchini ends trimmed and thinly sliced
- 3 medium cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup baby spinach firmly-packed
- 1 cup frozen peas
- Salt to taste
- Pepper to taste
- 12 oz dry fettuccine pasta
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 0.5 cup heavy whipping cream
- 0.75 cup 2% or skim milk
- 0.5 cup grated Parmesan cheese
- 1 tablespoon grated lemon zest
- 3 tablespoons minced fresh basil
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add asparagus, broccoli, mushrooms, and zucchini and sauté for 3-5 minutes until vegetables are tender.
- Add garlic, cherry tomatoes, spinach, and peas to vegetables and cook for an additional 2-3 minutes until spinach is wilted. Season with salt and pepper to taste.
- Cook pasta in salted boiling water until al dente. Reserve 3/4 cup pasta cooking water and drain pasta.
- Melt butter in a large skillet over medium heat. Whisk in flour and cook for 1-2 minutes until golden-brown. Slowly drizzle in heavy cream and milk until smooth. Stir sauce over medium heat until bubbly and thickened.
- Remove sauce from heat and whisk in Parmesan, lemon zest, and basil. Season sauce with salt and pepper to taste.
- Fold pasta and sautéed vegetables into sauce until evenly coated, thinning with a few splashes of pasta water as needed. Serve warm.
Notes
This spring pasta primavera is a great way to enjoy seasonal vegetables in a creamy sauce.