Description
Spring Pasta Primavera is a vibrant and flavorful dish that incorporates fresh spring vegetables and a creamy sauce, making it perfect for a light and satisfying meal.
Ingredients
2 tablespoons extra-virgin olive oil
1/4 lb fresh asparagus
1–1/2 cups fresh broccoli
1 cup sliced mushrooms
1 small zucchini
3 medium cloves garlic
1 cup cherry tomatoes
1 cup firmly-packed baby spinach
1 cup frozen peas
Salt and pepper to taste
12 oz dry fettuccine pasta
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup heavy whipping cream
3/4 cup 2% or skim milk
1/2 cup grated Parmesan cheese
1 tablespoon grated lemon zest
3 tablespoons minced fresh basil
Instructions
- In a large pot of boiling salted water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add asparagus and broccoli, sautéing for about 3-4 minutes until they start to soften.
- Add the mushrooms, zucchini, and garlic, and cook for an additional 2-3 minutes, stirring frequently.
- Stir in the cherry tomatoes, spinach, and peas, and cook until the spinach wilts and the peas are heated through.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
- Gradually whisk in the heavy cream and milk, cooking until the mixture thickens. Stir in the Parmesan cheese, lemon zest, and season with salt and pepper.
- Combine the cooked pasta with the vegetable mixture and pour the sauce over. Toss to coat evenly before serving garnished with fresh basil.
Notes
Feel free to customize the vegetables based on your preferences or what’s in season. This dish can easily be made vegetarian or vegan by substituting the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 40 mg
Keywords: Spring Pasta Primavera, pasta, primavera, spring vegetables, creamy sauce, vegetarian recipe