Description
Springtime pasta primavera brings fresh garden vegetables dancing through creamy sauce with elegant Italian flair. Colorful ingredients blend seamlessly, inviting you to savor each delightful, herb-infused bite of seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) pasta (penne or bucatini)
- 1 large carrot (cut into matchsticks)
- 1 medium zucchini (halved lengthwise and sliced into ¾-inch pieces)
- 1 medium yellow squash (halved lengthwise and sliced into ¾-inch pieces)
- 1½ cups cherry tomatoes (halved)
- ⅓ cup sun-dried tomatoes (chopped)
Dairy and Cheese:
- 6 tablespoons unsalted butter (cut into pieces)
- ¾ cup freshly grated Parmesan cheese (plus more for serving)
- ½ cup whole milk (plus more as needed)
Seasonings and Aromatics:
- 2 tablespoons extra-virgin olive oil
- 1 large shallot (thinly sliced)
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
Optional Garnish:
- Chopped fresh basil or flat-leaf parsley
- Crushed red pepper flakes
Instructions
- Prepare a large pot of generously salted water and bring to a rolling boil. Cook pasta until tender, following package guidelines. Thoroughly drain and reserve.
- Heat olive oil in a spacious skillet over medium-high temperature. Sauté shallots and carrots for approximately 5 minutes until tender and slightly translucent. Carefully transfer to a separate plate.
- Introduce additional olive oil to the skillet. Strategically arrange zucchini and squash in a single layer, allowing each side to caramelize for roughly 3 minutes until achieving a golden-brown complexion. Remove and combine with previous vegetables.
- Melt butter in the same skillet, then vigorously whisk in Parmesan, milk, dried basil, garlic powder, salt, and pepper until achieving a silky, uniform sauce.
- Incorporate sun-dried and cherry tomatoes, gently warming them through before removing from heat.
- Reintroduce drained pasta and roasted vegetables into the skillet, thoroughly coating every ingredient with the creamy sauce through careful tossing.
- Plate immediately while piping hot, garnishing with additional Parmesan, freshly chopped herbs, and optional red pepper flakes for an extra flavor dimension.
Notes
- Swap veggies seasonally to keep the dish exciting and use whatever fresh produce you have in your kitchen.
- Choose quick-cooking vegetables like bell peppers, asparagus, or snap peas for faster preparation and added color variety.
- Make the dish gluten-free by substituting regular pasta with zucchini noodles or gluten-free pasta alternatives.
- Enhance protein content by adding grilled chicken, shrimp, or tofu for a more substantial meal that satisfies different dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 482 kcal
- Sugar: 6 g
- Sodium: 307 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 32 mg