Description
This Pasta Primavera is a vibrant and creamy dish that celebrates the flavors of fresh seasonal vegetables. Perfect for any occasion, from a cozy weeknight dinner to a lively gathering with friends, this vegetarian delight is both comforting and light. Tender penne pasta is tossed with sautéed carrots, zucchini, squash, and juicy tomatoes in a rich buttery Parmesan sauce. With its colorful presentation and satisfying taste, this recipe not only pleases the palate but also provides a nutritious meal option packed with essential vitamins. The best part? It comes together in just 40 minutes, making it an ideal choice for busy cooks looking for a quick yet gourmet experience.
Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1 large carrot
- 1 medium zucchini
- 1 medium yellow squash
- 6 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- ½ cup whole milk
- Sun-dried tomatoes
- Cherry tomatoes
Instructions
- Cook the pasta in salted boiling water until al dente, then drain.
- Sauté shallots and carrots in olive oil for about 5 minutes; set aside.
- In the same skillet, cook zucchini and squash until golden brown; add to the plate with the other veggies.
- Melt butter in the skillet and whisk in Parmesan, milk, basil, garlic powder, salt, and pepper until smooth.
- Stir in sun-dried and cherry tomatoes; combine with pasta and sautéed veggies.
- Serve warm with additional Parmesan and fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 432
- Sugar: 5g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 46mg