Name: Pasta Primavera
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces tricolor fusilli; 4 cups broccoli florets; 3 carrots, thinly sliced; 1 red bell pepper, cut into thin strips; 1 cup frozen peas; 4 tablespoons cold unsalted butter; 2 cloves garlic, minced; 1 cup low-sodium vegetable or chicken broth; Freshly ground pepper; 1/2 cup grated parmesan cheese, plus more for topping; 2 tablespoons chopped fresh parsley or basil; Juice of 1/2 lemon

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot.
Meanwhile, make the sauce: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it begins to soften, about 1 minute. Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to a simmer and cook until slightly reduced, about 3 minutes. Whisk in the remaining 2 tablespoons butter until melted and the sauce is thickened, about 1 more minute.
Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice. Cook over low heat, stirring, until the cheese melts, about 1 minute, adding enough of the reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese.

Photograph by Kang Kim

Recipe courtesy Food Network Magazine

Pasta Primavera

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

More from:

Spring Weeknight Dinners

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages