Description
Pasta Primavera is a colorful and creamy vegetarian pasta dish that celebrates fresh seasonal vegetables. This delightful recipe features tender penne pasta tossed with sautéed carrots, zucchini, squash, and tomatoes in a rich buttery Parmesan sauce. Perfect for busy weeknights or special gatherings, Pasta Primavera is quick to prepare, packed with nutrients, and fully customizable to suit your taste. With just 40 minutes from prep to table, this dish is a comforting option that everyone will enjoy. Whether you’re enjoying it as a light meal or elevating it with grilled chicken or shrimp, Pasta Primavera offers endless possibilities for delicious dining.
Ingredients
Scale
- 12 ounces penne or bucatini 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
Instructions
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- Sauté sliced shallots and carrots in olive oil until softened, then transfer to a plate.
- In the same skillet, sauté zucchini and squash until golden brown; add to the plate with shallots and carrots.
- Melt butter in the skillet, whisk in Parmesan cheese, milk, dried basil, garlic powder, salty, and pepper to create the sauce.
- Stir in sun-dried tomatoes and cherry tomatoes; combine with cooked pasta and sautéed vegetables until well coated.
Nutrition
- Serving Size: 1 serving (1 cup approximately 250g)
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg