Pasta Primavera

If you’re looking for a way to put those veggies from the garden to good use this is the perfect way to do it




Cook the penne pasta to the instructions on the package. (Make sure to season the pasta water with salt). Once the pasta is just about cooked, reserve about 1 cup of the pasta starch water before draining the pasta. 

About 5-10 minutes before cooking the pasta. In a large pan on medium heat, add the olive oil and sliced shallots. Season with a little salt and let the shallots caramelize slightly. Next add the red pepper flakes and garlic. Sauté till fragrant for about 1 minute. 

Next add the carrots, zucchini, cherry tomatoes, red bell pepper, and asparagus. Season with salt and pepper. Let the veggies sauté for a few minutes until softened but still crisp. 

Reduce the heat to low then add the heavy cream, parmesan cheese, and lemon juice. Reduce until thickened then add the cooked penne pasta along with a little pasta water. Give it a mix then add the fresh basil and parsley. 

Serve the pasta primavera in a large bowl with some more parmesan cheese on top, fresh basil, and cracked black pepper. 



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