Description
Pasta Primavera is a delightful and colorful dish that embodies the essence of fresh, seasonal vegetables combined with creamy pasta. This vegetarian favorite features tender penne tossed with sautéed carrots, zucchini, yellow squash, and cherry tomatoes, all enveloped in a rich buttery Parmesan sauce. Perfect for any occasion—be it a casual weeknight dinner or an elegant gathering—this dish not only bursts with flavor but also offers a healthy way to enjoy pasta. With a total cooking time of just 40 minutes, you can easily whip up this comforting meal that even the pickiest eaters will love.
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
- ⅓ cup sun-dried tomatoes, chopped
- 1½ cups cherry tomatoes, halved
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the pasta in salted water until al dente; drain and set aside.
- Sauté shallots and carrots in olive oil for about 5 minutes; transfer to a plate.
- Cook zucchini and squash in the same skillet until golden; add to the plate.
- Melt butter in the skillet; whisk in Parmesan, milk, basil, garlic powder, salt, and pepper until smooth.
- Stir in sun-dried and cherry tomatoes; warm through.
- Toss cooked pasta with the sauce and vegetables 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 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg