Pasta Primavera
A celebration of spring vegetables — zucchini, bell peppers, asparagus, and cherry tomatoes — tossed with penne in a light garlic and Parmesan sauce.
Details
Ingredients
- 1 lb penne pasta
- 1 zucchini, halved and sliced
- 1 yellow squash, halved and sliced
- 1 red bell pepper, diced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan
- 2 tbsp fresh basil, torn
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- 1
Cook penne to al dente. Reserve 1 cup pasta water, then drain.
- 2
Heat olive oil in a large skillet over medium-high heat. Sauté zucchini, yellow squash, and bell pepper for 3-4 minutes until crisp-tender with some charred spots.
- 3
Add asparagus and cook 2 minutes more. Add garlic and cook 30 seconds.
- 4
Add cherry tomatoes and white wine. Simmer 2 minutes until tomatoes soften.
- 5
Toss in pasta with 1/2 cup pasta water. Add Parmesan, basil, and lemon zest. Toss until creamy.
- 6
Season with salt and pepper. Add more pasta water if needed.
About This Recipe
Pasta Primavera, a true testament to the culinary ingenuity of Italian-American kitchens, emerged from New York's Le Cirque restaurant in the 1970s, quickly becoming a global symbol of fresh, seasonal dining. This vibrant dish artfully combines the bounty of spring and early summer vegetables, each cooked just enough to retain its natural crispness and bright flavor. The magic lies in its simplicity: a medley of zucchini, yellow squash, bell peppers, asparagus, and cherry tomatoes are gently sautéed with fragrant garlic before being deglazed with dry white wine, creating a delicate yet flavorful sauce that perfectly coats the al dente penne. A generous finish of grated Parmesan, torn fresh basil, and bright lemon zest elevates the entire dish, offering a symphony of textures and tastes. While often featuring specific spring produce, its genius allows for endless variations, inviting cooks to incorporate whatever seasonal vegetables are most appealing. For best results, choose firm, unblemished vegetables and don't overcook them; their snap is key to the dish's appeal. Serve hot as a complete, satisfying meal, perhaps alongside a crisp green salad.
Tips & Tricks
- • To ensure vegetables remain vibrant and tender-crisp, cook them quickly in batches rather than crowding the pan. This prevents steaming and allows them to achieve a slight caramelization, enhancing their natural sweetness.
- • For an extra layer of flavor and protein, consider adding cooked shrimp, grilled chicken breast, or cannellini beans to the pasta at the very end. You could also swap penne for farfalle or orecchiette.
- • While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet with a splash of vegetable broth or water to restore moisture.
- • This light and flavorful pasta pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. A simple side salad with a vinaigrette dressing would also complement the meal perfectly.
Nutrition Facts
Per serving (approximate)