Description
Creamy Pasta Primavera is a vibrant and delicious dish combining tender asparagus, green beans, peas, mushrooms, and cherry tomatoes tossed in a luscious Parmesan cream sauce infused with fresh herbs and lemon zest. This comforting Italian-inspired recipe offers a perfect balance of fresh vegetables and rich flavors, ideal for a satisfying weeknight meal or casual gathering.
Ingredients
Vegetables
- 8 ounces asparagus, trimmed and cut into 3/4-inch pieces
- 4 ounces green beans, cut into 3/4-inch pieces
- 1/4 cup frozen baby peas, thawed
- 6 ounces button mushrooms, trimmed and sliced
- 1 pint grape or cherry tomatoes, halved
Herbs and Nuts
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh basil
- 1/3 cup pine nuts, toasted
Pantry Staples and Flavorings
- 4 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, pressed or grated
- 1/2 teaspoon red pepper flakes, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon balsamic vinegar
- 3 tablespoons water
- 1 teaspoon finely grated lemon zest
- 4 tablespoons butter
Pasta and Dairy
- 1 pound penne pasta
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano (about 2 ounces), plus 1/4 cup for garnish
Instructions
- Blanch the green veggies: Add asparagus and green beans to a large pot of boiling salted water and cook uncovered for 3 minutes. Add the thawed peas and cook until all vegetables are just tender, about 1 to 2 minutes more. Immediately transfer the vegetables to a bowl of ice water to stop cooking, reserving the vegetable cooking water for pasta. Drain cooled vegetables and set aside.
- Sauté the aromatics: Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add 2 cloves of pressed garlic and 1/4 teaspoon red pepper flakes, cooking just until fragrant, about 1 minute. Add the drained vegetables along with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, stir and cook for 2-3 minutes. Transfer vegetables to a bowl.
- Cook the mushrooms and tomatoes: In the same skillet, heat remaining 2 tablespoons olive oil over medium. Add remaining 2 cloves garlic and remaining 1/4 teaspoon red pepper flakes, cooking until fragrant about 1 minute. Add sliced mushrooms and halved tomatoes with 1/2 teaspoon kosher salt and pepper to taste. Simmer, stirring occasionally, until softened, about 5 minutes. Add balsamic vinegar and water; continue to simmer until sauce thickens and tomatoes soften, about 3 to 4 minutes. Remove from heat and cover to keep warm.
- Cook the penne pasta and make the sauce: Bring reserved vegetable water back to a boil and cook penne until al dente. Drain pasta, reserving 1/2 cup pasta water. In the empty warm pot over medium heat, melt butter. Add heavy cream and lemon zest, bring to a simmer and cook uncovered for 2 minutes. Stir in 3/4 cup grated Parmesan until melted and incorporated.
- Combine sauce, pasta, and veggies with herbs: Toss cooked pasta in the cream sauce until well coated. Add reserved pasta water 1 tablespoon at a time if needed to loosen the sauce. Gently fold in sautéed vegetables, parsley, basil, and toasted pine nuts.
- Taste and serve: Adjust seasoning with additional salt and pepper as needed. Sprinkle remaining Parmesan cheese and extra chopped herbs over the top. Serve warm and enjoy.
Notes
- Blanching vegetables before sautéing helps retain their vibrant color and crisp texture.
- Reserved pasta water is essential to adjust the sauce consistency without thinning the flavor.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently for 2-3 minutes until golden and fragrant.
- Use fresh herbs for the best flavor impact in this recipe.
- This dish can be made vegetarian by ensuring the Parmesan cheese is free of animal rennet.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
