Pasta Primavera Recipe
Make Pasta Primavera Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Pantry
Vegetables
Finishes & Garnish
Method
Pasta & Pantry
- 1
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook until just al dente according to package directions (typically 9–11 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.
- 2
Build the sauce base
In a large wide skillet or sauté pan, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter melts. Add the minced garlic and cook, stirring, until fragrant, about 30–45 seconds—do not brown. If using, sprinkle 1 tsp flour and cook for 30 seconds while stirring to remove raw taste and help thicken the sauce slightly.
- 3
Deglaze and finish sauce
Pour in 3 cups vegetable or chicken stock in a steady stream while stirring to combine and dissolve any browned bits. Bring to a gentle simmer and reduce by 10–15% for 3–4 minutes. Stir in 1 cup heavy cream (if using) and simmer 2 minutes until slightly thickened. Add 2 tbs fresh lemon juice, 1 tsp lemon zest, and 3 oz grated Parmesan; stir until cheese melts. Season with salt, freshly ground black pepper and 1 tsp red pepper flakes to taste. If sauce seems thin, whisk in small amounts of the reserved pasta water until desired consistency is reached (use up to 3/4 cup).
Vegetables
- 4
Sauté firmer vegetables
While pasta cooks, heat remaining 1 tbs olive oil in a second large skillet over medium-high heat. Add the sliced red onion and sauté 1–2 minutes until starting to soften. Add the asparagus pieces and bell pepper strips and cook, stirring occasionally, 3–4 minutes until bright and just tender-crisp.
- 5
Add quick-cooking vegetables
Add the zucchini and yellow squash to the skillet and continue to cook 2–3 minutes until they are just tender. Stir in the frozen peas and halved cherry tomatoes and cook 1–2 minutes more—peas should be heated through and tomatoes slightly softened but still holding shape.
- 6
Combine & Finish
- 7
Toss pasta with sauce and vegetables
Add the drained al dente pasta to the skillet with sauce and vegetables. Toss thoroughly over low heat so pasta is evenly coated. If the mixture seems dry, add reserved pasta water 1–2 tablespoons at a time until the sauce clings to the pasta. Stir in 1/2 cup torn fresh basil and 2 tbs chopped parsley.
- 8