Vegetable Primavera
Made without cream, this recipe for Vegetable Primavera features crisp-tender veggies, tender pasta, and bright lemon sauce.
Servings: 6
Ingredients
- 1 pound penne or bow-tie pasta
- ¼ cup extra-virgin olive oil
- 1 small shallot diced
- 1 small zucchini cut into ½-inch chunks
- 1 large yellow bell pepper thinly sliced
- 1 cup asparagus cut into 1-inch pieces
- 2 cups broccoli florets chopped
- 1 cup sugar snap peas
- 1 teaspoon dried Italian seasoning
- 1 clove garlic minced
- ¼ cup dry white wine or additional broth
- ¼ cup low-sodium vegetable broth or chicken stock
- ¼ cup reserved pasta water + more as needed
- kosher salt and pepper to taste
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ cup grape tomatoes halved
- 1 large lemon zest and juice
Instructions
- Bring a large pot of water to a rapid boil. Once boiling, heavily salt the water, add the pasta and 1 tablespoon kosher salt. Cook, stirring occasionally, for 1-2 minutes less than the package directions. Once the pasta is just shy of being al dente, drain off the cooking water, reserving ½ cup of the cooking liquid for the sauce.
- While the pasta is cooking, heat ¼ cup extra-virgin olive oil in a large, heavy skillet over medium-high heat. Once the oil is heated, add in the shallot, zucchini, bell pepper, asparagus, broccoli, sugar snap peas, and 1 teaspoon dried Italian seasoning. Saute for 4-5 minutes, or until vegetables are just crisp-tender. Add in minced garlic and toast briefly for just 30 seconds.
- Add ¼ cup dry white wine (or additional broth) and let cook for 1 minute, while scraping up any browned bits off the bottom of the pan.
- Add the cooked pasta, ¼ cup low-sodium vegetable broth, and ¼ cup reserved pasta water to the skillet and toss to coat. Continue to simmer over medium heat until warmed through, just a minute or two. If you feel the pasta is dry, add additional cooking liquid, 1 tablespoon at a time, as needed.
- Turn off the heat and season with salt and pepper to taste. Add the grape tomatoes, ½ cup freshly grated Parmesan cheese and zest and juice of 1 large lemon. Toss to coat.
- Serve with a drizzle of olive oil and additional parmesan cheese if desired.
Video
Notes
Pasta: Use any shape of noodle you like for this recipe. And if needed, use gluten-free pasta.
Dry White Wine: For dry white wine, use Sauvignon Blanc or Pinot Grigio or swap it out for additional vegetable broth. NEVER use a wine labeled cooking wine.
Vegetables: Feel free to mix and match the vegetables as desired. Mushrooms, peas, carrots, or squash all work well here.
Storage: Store leftover vegetable pasta in an airtight container in the refrigerator for up to 3 days. Reheat as desired, adding a splash of broth or water if the pasta appears dry.
Nutrition
Calories: 375kcal | Carbohydrates: 64g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 184mg | Potassium: 442mg | Fiber: 4g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 84.2mg | Calcium: 117mg | Iron: 2.3mg
