Can I make this Pasta Primavera vegan?

Absolutely. Simply omit the Parmesan cheese and the heavy cream and use a good quality plant-based Parmesan alternative if you would like the cheesy flavor. A tablespoon of nutritional yeast stirred into the sauce adds a wonderful savory depth that works beautifully in place of the Parmesan. Make sure your vegetable broth is also fully vegan. The dish is just as vibrant, satisfying, and delicious in its vegan form.

What other vegetables work well in this recipe?

Pasta Primavera is one of the most flexible and forgiving recipes in our kitchen. Zucchini, yellow squash, bell peppers, mushrooms, corn, cherry tomatoes, green beans, and leeks all work wonderfully. The only guideline worth following is to add harder denser vegetables like carrots and broccoli to the pan first and more delicate vegetables like peas and cherry tomatoes in the final moments so everything finishes cooking at the same perfect tender-crisp point.

How do I prevent the pasta from sticking together after draining?

Toss the drained pasta immediately with a very small drizzle of olive oil if you are not adding it to the skillet straight away. More importantly, add the drained pasta to the skillet with the sauce as quickly as possible after draining. Pasta sitting in a colander at room temperature will stick together as it cools and dries out. The sauce and the residual heat of the skillet keep the pasta moving and perfectly coated.

Pasta Primavera Easy Fresh Spring Vegetable Pasta

Name: Pasta Primavera The Most Vibrant and Fresh Spring Pasta You Will Ever Make
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb Pasta penne farfalle or fusilli; 1 cup Asparagus cut into 1-inch pieces; 1 cup Snap Peas trimmed; 1 cup Broccoli Florets cut small; 1/2 cup Fresh or Frozen Peas; 1/2 cup Carrots thinly sliced; 1/4 cup Red Onion thinly sliced; 2 tbsp Extra Virgin Olive Oil; 2 cloves Garlic minced; 1/2 cup Low-Sodium Vegetable Broth; 1/4 cup Heavy Cream optional; 2 tbsp Fresh Lemon Juice; 2 tbsp Fresh Herbs chopped parsley basil and chives; 1/4 cup Parmesan Cheese freshly grated plus more for serving; Salt and Freshly Ground Black Pepper to taste

Description

A vibrant and satisfying Pasta Primavera loaded with fresh spring vegetables including asparagus, snap peas, broccoli, carrots, and peas tossed in a light lemon herb Parmesan sauce. On the table in 45 minutes and bursting with the best flavors of the season.

Ingredients

Scale

1 lb Pasta penne farfalle or fusilli

1 cup Asparagus cut into 1-inch pieces

1 cup Snap Peas trimmed

1 cup Broccoli Florets cut small

1/2 cup Fresh or Frozen Peas

1/2 cup Carrots thinly sliced

1/4 cup Red Onion thinly sliced

2 tbsp Extra Virgin Olive Oil

2 cloves Garlic minced

1/2 cup Low-Sodium Vegetable Broth

1/4 cup Heavy Cream optional

2 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs chopped parsley basil and chives

1/4 cup Parmesan Cheese freshly grated plus more for serving

Salt and Freshly Ground Black Pepper to taste

Instructions

1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente according to package directions.

2. Reserve 1 cup pasta cooking water before draining. Drain pasta and set aside.

3. Heat olive oil in a large skillet over medium heat. Add garlic and red onion and sauté 2 to 3 minutes until fragrant and softened.

4. Add asparagus, snap peas, broccoli, and carrots. Sauté 5 to 7 minutes until tender-crisp.

5. Add peas in the final minute. Season with salt and pepper.

6. Pour in vegetable broth and bring to a simmer. Stir in heavy cream if using and simmer 2 to 3 minutes.

7. Stir in lemon juice, fresh herbs, and Parmesan until cheese is melted into the sauce.

8. Add drained pasta to the skillet and toss to combine.

9. Add reserved pasta water a splash at a time until sauce is silky and coats the pasta.

10. Serve immediately with extra Parmesan and fresh herbs on top.

Notes

Cook pasta to al dente as it continues cooking slightly in the hot sauce.

Use freshly grated Parmesan for the best melting and flavor.

Do not overcook vegetables. Tender-crisp with color remaining is the goal.

Reserved pasta water is essential for adjusting sauce consistency.

For vegan version omit cream and Parmesan and substitute plant-based alternatives.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 380mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 6g
Protein: 16g
Cholesterol: 20mg

Keywords: pasta primavera, spring vegetable pasta, easy pasta recipe, lemon herb pasta