Pasta Primavera Recipe

Boil pasta

Bring a large pot of salted water (about 1 tbsp salt per 4-6 quarts) to a rolling boil. Add 12 oz penne and cook until just al dente according to package (usually 10-11 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Prepare chicken

While pasta cooks, season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Grill-pan or sear chicken 4-5 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board to rest 5 minutes, then slice into bite-sized strips.

Cook Italian sausage

In the same skillet (add the remaining 1 tablespoon olive oil if needed), add 8 oz Italian sausage broken into pieces. Cook over medium heat until browned and cooked through, about 6-8 minutes. Remove excess fat if desired and set sausage aside with chicken.

Blanch broccoli in the pasta pot during the last 2 minutes of pasta cooking: add 3 cups broccoli florets to the boiling water with the penne for the final 2 minutes. Drain with the pasta. Alternatively, steam or sauté broccoli until crisp-tender (about 4 minutes).

In a large skillet over medium heat, add a drizzle of olive oil (if needed) and sauté 1/2 cup diced onion until translucent, 3-4 minutes. Add 3 minced garlic cloves and 0.75 cup sliced sun-dried tomatoes; cook 1 more minute until fragrant. Add red pepper flakes and stir.

Make a beurre manié-based Alfredo: in a separate medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 3 tbsp flour and cook, whisking, 1-2 minutes to form a roux without browning.

Gradually whisk in 1.5 cups whole milk and 1/2 cup heavy cream, smoothing lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, about 4-6 minutes.

Lower heat to low and stir in 3/4 cup grated Parmesan until melted and smooth. Add 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust seasoning. Remove from heat and whisk in 1 tbsp lemon juice for brightness.

Fold in 1/2 cup crumbled feta and 1/4 cup crumbled goat cheese into the warm sauce, stirring until partially melted and integrated. If sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1-2 tbsp at a time, until desired consistency is reached.

Combine: add the cooked penne and blanched broccoli into the skillet with the sautéed onions, garlic and sun-dried tomatoes. Pour the warm Alfredo-cheese sauce over the pasta and toss gently to coat. Add sliced grilled chicken and cooked sausage; toss again to distribute evenly.

Adjust texture and seasoning: if the sauce is clingy, add up to the reserved pasta cooking water to loosen. Stir in 1 tbsp extra-virgin olive oil and 2 tbsp chopped fresh parsley. Taste and adjust salt, pepper, or lemon as needed.

Serve: portion into 4 bowls (servings). Sprinkle additional grated Parmesan or a few crumbles of goat/feta on top if desired, and garnish with torn fresh basil leaves. Serve immediately.