Pasta Primavera is Retro But Never Gets Old
A classic 1970s-inspired pasta dish featuring fresh vegetables, a light cream sauce, and perfectly cooked penne.
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Instructions
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Start boiling a large pot of salted water for 8 ounces of penne. Cook pasta until al dente, then drain, reserving 1 cup of cooking water.
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While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 2 cups broccoli florets and cook for 2 minutes until bright green.
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Add 1 cup sliced red onion, 1 small sliced zucchini, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper. Cook for 4 minutes until vegetables are tender-crisp, then transfer them to a bowl.
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Reduce skillet heat to medium. Melt 2 tablespoons butter, then stir in 4 chopped garlic cloves and cook for 30 seconds until fragrant.
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Stir in 1 cup halved cherry tomatoes and 1 tablespoon chopped basil. Pour in 1/2 cup heavy cream and 1/2 cup reserved pasta water. Bring to a simmer.
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Gradually stir in 1/2 cup parmesan until melted and the sauce is smooth, about 1 minute.
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Add 1/2 cup frozen peas, 1 teaspoon lemon zest, and 1 1/2 tablespoons lemon juice. Simmer for 2 minutes until the sauce slightly thickens.
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Return cooked vegetables and pasta to the skillet. Stir constantly over medium heat for 2 minutes until coated, adding more pasta water if needed. Serve garnished with fresh basil.