Creamy Pasta Primavera Recipe

Penne pasta and a medley of spring vegetables are tossed in a lemon cream sauce to create an unforgettable pasta primavera you'll be craving all season long.

Course Main Course

Cuisine Italian

Keyword pasta primavera, spring pasta

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 545kcal

Ingredients

8 ounces asparagus, trimmed and cut into ¾-inch pieces
4 ounces green beans, cut into ¾-inch pieces
¼ cup frozen baby peas, thawed
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, pressed or grated
½ teaspoon red pepper flakes, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
6 ounces button mushrooms, trimmed and sliced
1 pint grape or cherry tomatoes, halved
1 tablespoon balsamic vinegar
3 tablespoons water
1 pound penne
4 tablespoons butter
1 cup heavy cream
1 teaspoon finely grated lemon zest
1 cup grated Parmigiano-Reggiano, about 2 ounces
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh basil
⅓ cup pine nuts, toasted

Instructions

Blanch the green veggies. Add 8 ounces asparagus pieces and 4 ounces green bean pieces to a 6-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) and cook, uncovered, for 3 minutes. Add ¼ cup peas and cook until beans and asparagus are just tender, 1 to 2 minutes more. Immediately transfer vegetables with a spider or large slotted spoon to a bowl of ice water to stop the cooking, reserving the water for cooking the pasta. Drain cooled vegetables.
Sauté the aromatics. Heat 2 tablespoons oil in a 12-inch heavy skillet over medium. Add 2 pressed garlic cloves and ¼ teaspoon red pepper flakes, and cook, stirring, just until garlic is fragrant, about 1 minute. Add the drained vegetables with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper and cook for 2-3 minutes, stirring occasionally. Transfer to a bowl.
Cook the mushrooms and tomatoes. In the same skillet, heat the remaining 2 tablespoons oil over medium. Add the remaining 2 pressed garlic cloves and remaining ¼ teaspoon red pepper flakes and cook, stirring, just until the garlic is fragrant, about 1 minute. Add 6 ounces sliced mushrooms and 1 pint halved tomatoes, with ½ teaspoon kosher salt and pepper to taste, and simmer, stirring occasionally, until the mushrooms and tomatoes are softened, about 5 minutes. Add 1 tablespoon balsamic vinegar and 3 tablespoons water, and simmer, stirring occasionally, until the sauce thickens and the halved tomatoes are soft, 3 to 4 minutes. Remove from heat and keep warm, covered.
Cook the penne pasta and make the sauce. Return the pot of water to a boil and cook 16 ounces penne until al dente, then drain in a colander, reserving ½ cup pasta water. To the empty, warm pot over medium heat, add 4 tablespoons butter, 1 cup cream, and 1 teaspoon lemon zest, then bring to a simmer, and cook uncovered, for 2 minutes. Stir in ¾ cup grated Parmesan cheese.
Combine the sauce, cooked pasta, and vegetables with herbs. Toss the cooked pasta in the sauce until well coated and creamy, adding reserved pasta water, 1 tablespoon at a time, if needed. Add the vegetables, parsley, basil, and pine nuts, gently tossing with the pasta.
Taste for seasoning. Add more salt and pepper if needed. Sprinkle with the remaining ¼ cup Parmesan cheese and more chopped leafy herbs, and serve.

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