JENNIFER ALEXANDER RUPLE

Pasta primavera is a delightful dish that truly captures the essence of spring, as “primavera” translates to “spring” in Italian. Unlike traditional pasta dishes with rich red sauces, pasta primavera highlights fresh vegetables and a light and flavorful base which makes it ideal for the new season. With a medley of colorful produce such as tomatoes, bell peppers, zucchini, carrots, and peas, this dish is as vibrant as it is nutritious. The sauce is a delicate blend of olive oil, cream, Italian herbs, and Parmesan cheese allowing the natural flavors of the vegetables to shine. It’s a perfect celebration of spring’s bounty in every bite.

Pasta Primavera

4 servings

8 ounces penne pasta
1 tablespoon olive oil
1-2 teaspoons garlic, minced
1 small zucchini, sliced
½ cup carrots, julienned
½ cup red bell pepper, thinly sliced
1 cup grape tomatoes, halved
½ cup frozen peas
½ teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
2 tablespoons butter
½ cup low-sodium chicken stock
2 tablespoons lemon juice
½ cup heavy cream or half and half
½ cup grated Parmesan cheese
Chopped fresh basil leaves

Cook pasta according to package directions. Drain and keep warm.

In a large sauté pan, warm oil over medium-high heat. Add the garlic, zucchini, pepper slices, carrots and Italian seasoning and sauté for 4-5 minutes, stirring occasionally. Add tomatoes and peas and cook for another minute. Season with salt and pepper to taste. Transfer vegetables to a plate.

Place the sauté pan back on the stove. Melt the butter over medium heat. Add the broth and lemon juice and simmer until it reduces by half. Stir in the cream.

Add vegetables and pasta to the sauce and stir until well combined. Stir in Parmesan cheese and warm for 2-3 minutes.

Garnish with fresh basil and serve with extra Parmesan cheese.