Pasta Primavera
This Pasta Primavera is a year round favorite! Customize it with what veggies are seasonally available!
Servings: 6
Calories: 656kcal
Ingredients
- 4 cups broccoli florets
- 2 cups red bell pepper, cut into thin strips (about 3 inches long)
- 2 cups yellow bell pepper, cut into thin strips (about 3 inches long)
- 2 cups carrots, cut into thin strips (about 3 inches long)
- 2 Tbsp. olive oil
- 2 1/2 cups cherry or grape tomatoes
- 1 medium red onion, sliced into strips
- 3 cloves garlic, minced
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 16 oz. pasta noodles, I used chifferi
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 Tbsp. butter
- 1/3 cup fresh basil leaves, roughly chopped
Instructions
- Add the broccoli, red and yellow peppers and carrots to a large bowl. Pour boiling water over veggies making sure they are totally covered. Let stand for 4 minutes. Drain and then rinse under cold water. Set aside.
- In a large skillet over medium-high heat saute tomatoes and onion for 3-4 minutes until tomatoes start to burst. Add garlic and continue to cook for one minute. Add the blanched veggies and cook for an additional 4 minutes. While veggies are cooking, cook pasta according to package directions.
- Add pasta to veggies. Add heavy cream, Parmesan cheese and butter and gently toss until butter is melted and mixture is well combined. Pour mixture into a large bowl, Season with salt and pepper and top with chopped basil. Serve immediately with additional Parmesan cheese, if desired.
Nutrition
Calories: 656kcal | Carbohydrates: 77g | Protein: 18g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 593mg | Potassium: 927mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10649IU | Vitamin C: 222mg | Calcium: 205mg | Iron: 2mg