Pasta Primavera

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
Advertisement

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

  1. 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.
  2. 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.
  3. 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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Brenda H.

Easy and very yummy

See All Reviews