Healthy Pasta Primavera
Celebrate spring with this classic pasta primavera recipe! Penne pasta with fresh asparagus, zucchini, shallots, peas and tomatoes. With tips to make vegan pasta primavera, pesto primavera and creamy pasta primavera.
Ingredients
- 16 ounces penne pasta
- 2 cups cherry tomatoes
- 1 large, or 2 small shallots, sliced
- 6 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1 large zucchini, sliced thin
- 1 pound asparagus, cut into 2-inch pieces
- 1 cup peas, blanched if fresh and thawed if frozen
- 3 tablespoons fresh lemon juice
- 1/2 cup grated parmesan cheese
- 1/2 cup basil leaves, thinly sliced
- Olive oil, salt, and pepper
Instructions
- Preheat oven to 425 degrees F. Add tomatoes, shallot, and garlic to a baking dish and drizzle with olive oil, salt, pepper, and crushed red pepper flakes. Place in the oven and cook until soft, about 25 minutes.
- Spring the zucchini and asparagus onto a baking sheet and toss with olive oil, salt, and pepper. Roast until soft, about 20 minutes. (If using other hearty vegetables, like broccoli or peppers, add them here)
- While the veggies are roasting, boil a large pot of water. Add the pasta and cook until just al dente according to package directions. Drain, reserving 1 cup of pasta water.
- Add the cooked pasta to a large saute pan or large skillet along with the roasted vegetables and peas. Toss with 1/4 cup of the pasta water until nice and glossy (IF you want a richer pasta, then I often add in a little unsalted butter here to help create a silky sauce)
- Turn off the heat and add in the parmesan cheese, basil, and lemon juice. Toss well to fully incorporate, season to taste, and serve.
Notes
- See the blog post text for tips on substituting other vegetables!
- To make a creamy pasta primavera or pesto primavera, see blog notes.
Nutrition
Serving: 1servingCalories: 565kcalCarbohydrates: 104gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 247mgPotassium: 932mgFiber: 9gSugar: 11gVitamin A: 1938IUVitamin C: 53mgCalcium: 202mgIron: 5mg