DinnerMain Course

Vegetarian Pasta Primavera

Name: Vegetarian Pasta Primavera
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 340 g pasta short cut like penne or rotini; 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 2 cup broccoli florets; 2 pcs carrot peeled and sliced into thin rounds; 1 pcs zucchini diced; 1 pcs bell pepper any color, diced; 0.5 cup frozen peas; 0.5 cup vegetable broth; 0.5 cup heavy cream; 0.25 cup parmesan cheese grated; 0.5 pcs lemon juiced; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

This vibrant pasta primavera features a medley of fresh, seasonal vegetables tossed with al dente pasta in a light, creamy sauce. It's a perfect weeknight dinner that celebrates the flavors of spring and summer.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 575 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gpasta, short cut like penne or rotini
2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
2 cupbroccoli florets
2 pcscarrot, peeled and sliced into thin rounds
1 pcszucchini, diced
1 pcsbell pepper, any color, diced
0.5 cupfrozen peas
0.5 cupvegetable broth
0.5 cupheavy cream
0.25 cupparmesan cheese, grated
0.5 pcslemon, juiced
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

large skillet · knife · cutting board · large pot

The method

Step by step

1
Bring a large pot of salted water to a rolling boil.
About 5 min
2
Add the pasta to the boiling water and cook according to package directions until al dente.
About 10 min
Cook’s note: Reserve about 1/2 cup of the pasta cooking water before draining.
3
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
About 1 min
4
Add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
5
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the broccoli florets, carrot, zucchini, and bell pepper to the skillet.
7
Sauté the vegetables for 5-7 minutes until they are tender-crisp.
About 6 min
8
Pour in the vegetable broth and heavy cream, then bring the mixture to a gentle simmer.
About 2 min
9
Stir in the frozen peas and cook for 2 more minutes.
About 2 min
10
Add the cooked and drained pasta to the skillet with the vegetables and sauce.
11
Toss everything together, adding a splash of the reserved pasta water if needed to create a smoother sauce.
About 1 min
12
Stir in the parmesan cheese and fresh lemon juice.
13
Season with salt and black pepper to taste.
14
Garnish with fresh parsley before serving.

Per serving

Nutrition

67%Score

Calories: 575.4kcal
Protein: 17.7g
Carbs: 81.3g
Fat: 21.7g
Fibre: 8g
Sugar: 11.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover pasta primavera in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water or broth to loosen the sauce.