Spring Vegetable Pasta Primavera

Ingredients

Quantities are for 4 servings.

• 1 lb Penne pasta
• 1 bunch Asparagus, cut into 1-inch pieces
• 1 cup Frozen peas
• 2 each Carrots, julienned
• 1 each Zucchini, diced
• 1 each Yellow squash, diced
• 1 each Red bell pepper, diced
• 1/2 each Red onion, thinly sliced
• 4 cloves Garlic
• 3 tbsp Olive oil
• 1/4 cup White wine (or vegetable broth)
• 1/2 cup Heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 tbsp Fresh basil, chopped
• 1 each Lemon, zested and juiced
• 1/4 tsp Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. In the last 2 minutes, add the asparagus and peas. Drain, reserving 1/2 cup pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the onion, carrots, and bell pepper, and sauté 3-4 minutes until starting to soften.
4. Add the zucchini, yellow squash, and garlic, and cook 3-4 minutes more.
5. Pour in the white wine (or broth) and simmer 2 minutes.
6. Stir in the heavy cream, lemon zest, and lemon juice, and simmer 2-3 minutes.
7. Add the drained pasta, asparagus, and peas to the skillet, tossing to combine and adding reserved pasta water as needed.
8. Remove from heat and stir in the Parmesan and basil. Season with salt, pepper, and red pepper flakes if desired.