Description
Indulge in this delightful Pasta Primavera, a vibrant and creamy dish that showcases the best of fresh vegetables tossed with perfectly cooked pasta. The buttery Parmesan sauce not only enhances the flavor but also adds a rich creaminess that makes each bite satisfying. Perfect for any occasion—from casual family dinners to elegant gatherings—this recipe is both easy to prepare and customizable. Use seasonal veggies or proteins like grilled chicken or shrimp to elevate your meal. With its colorful presentation and nourishing ingredients, Pasta Primavera is an ideal choice for a quick vegetarian dinner that everyone will love.
Ingredients
Scale
- 12 ounces penne pasta
- 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
- ⅓ cup sun-dried tomatoes, chopped
- 1½ cups cherry tomatoes, halved
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook pasta in salted boiling water until al dente, then drain.
- Sauté shallots and carrots in olive oil until softened; set aside.
- Cook zucchini and squash until golden brown; add to the vegetable mix.
- In the same skillet, melt butter and whisk in Parmesan cheese, milk, and seasonings until smooth.
- Stir in tomatoes, then combine with drained pasta and sautéed vegetables until well coated.
- Serve hot with additional Parmesan and herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg