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Creamy Pasta Primavera

Creamy Pasta Primavera Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup small broccoli florets
  • 1 medium carrot, peeled and sliced into thin rounds
  • 8 oz dry penne
  • 2½ cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 1 red bell pepper, sliced into thin strips
  • ½ cup frozen peas
  • ½ cup freshly grated Parmesan cheese
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Juice of half a lemon

Method
 

  1. Melt butter and olive oil in a large pot over medium heat. Add onion and cook 3 minutes until soft. Stir in garlic for 30 seconds.
  2. Add broccoli and carrot, season with a pinch of salt, and cook 5 minutes, stirring occasionally.
  3. Add dry pasta and stir for 1 minute to toast. Pour in vegetable broth, bring to a boil, then cover and simmer on low for 10 minutes.
  4. Uncover and stir in heavy cream, bell pepper, and frozen peas. Cook uncovered 3 minutes, until sauce thickens slightly.
  5. Remove from heat. Stir in Parmesan, salt, pepper, and lemon juice. Taste and adjust seasoning. Serve hot with more Parmesan.

Notes

If the sauce gets too thick after sitting, thin it with a splash of warm broth or milk when reheating. This dish is best served right away while the vegetables still have a little bite.