A bright and creamy Pasta Primavera featuring spring vegetables, lemon cream sauce, and Parmesan cheese — perfect for a fresh, satisfying dinner.

Scale

16 oz penne pasta

1 tablespoon olive oil

8 oz asparagus, cut into 1 ½-inch pieces

1 yellow bell pepper, cut into 1 ½-inch pieces

2 cups small broccoli florets

1 small zucchini, chopped

Salt and black pepper to taste

2 tablespoons unsalted butter

1 shallot, minced

4 garlic cloves, minced

Zest of 1 lemon

Dash crushed red pepper flakes

1 cup vegetable broth

½ cup heavy cream

3 tablespoon lemon juice, divided

1 cup frozen peas

½ cup shredded Parmesan cheese

1 ½ cups halved grape tomatoes

¼ cup chopped basil

2 tablespoons Italian parsley, for garnish

Extra parmesan cheese, for garnish

Crushed red pepper flakes, for garnish

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.

2. In a skillet, heat olive oil and sauté asparagus, bell pepper, and broccoli for 2-3 minutes.

3. Add zucchini and cook 1-2 minutes until vegetables are tender-crisp.

4. Remove vegetables from skillet and set aside.

5. Melt butter in the same pan, add shallot and garlic, and cook 2 minutes.

6. Add lemon zest and vegetable broth; simmer until reduced by half.

7. Stir in heavy cream and 2 tablespoons lemon juice, simmer lightly.

8. Combine pasta, vegetables, and peas. Pour sauce over and mix well.

9. Stir in Parmesan cheese, remaining lemon juice, tomatoes, and basil.

10. Garnish with parsley, extra Parmesan, and red pepper flakes before serving.

For a vegan version, replace cream with coconut milk and Parmesan with nutritional yeast.