Pasta Primavera Recipe
"This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge) The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite. “Primavera” means spring, but any vegetable from..."
INGREDIENTS
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Salt and freshly ground black pepper
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1 pound penne or other short pasta
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1 cup frozen peas
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3 tablespoons olive oil
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1 red onion, thinly sliced
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1 red bell pepper, sliced into matchsticks
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2 cups bite-size broccoli florets
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1 zucchini, sliced into 1/4-inch-thick half moons
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1 yellow squash, sliced into 1/4-inch-thick half moons
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1 tablespoon unsalted butter
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1 medium shallot, minced
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4 garlic cloves, thinly sliced
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1 cup vegetable broth
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1/2 cup heavy cream
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1 tablespoon lemon zest and 3 tablespoons lemon juice (from 1 lemon)
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1/2 cup freshly grated Parmesan, plus more for serving
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Chopped fresh basil, for serving
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Chopped fresh parsley, for serving
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