Pasta Primavera

5 from 1 vote

Pasta primavera is an easy dinner recipe made from al dente pasta and cooked vegetables. It’s common to add heavy cream to this recipe, but I opted to create lighter sauce that calls for lemon and white wine instead.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 393kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 pasta pot
1 colander
1 large saute pan

Ingredients

8 ounces bucatini pasta cooked al dente
¼ - ½ cup reserved pasta water
2 tablespoons salted butter
1 tablespoon olive oil
2 teaspoons garlic minced
½ cup sweet onion diced small
½ cup zucchini halved and sliced
½ cup red bell pepper diced small
½ cup yellow squash halved and sliced
1 cup cherry tomatoes
¼ cup white wine dry white wine, sauvignon blanc
2 tablespoons lemon juice fresh squeezed
1 cup corn kernels
⅓ cup grated parmesan cheese
salt to taste
black pepper to taste

Instructions

Make the Pasta

Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve about 1/4 - 1/2 cup of pasta water before draining. Drizzle the drained pasta with olive oil to prevent sticking.

Saute the Vegetables

Add butter and olive oil to a large saute pan. Add the diced sweet onion and minced garlic. Saute until fragrant. Add the diced zucchini, squash, cherry tomatoes and red bell peppers. Saute until the vegetables begin to lightly brown and the tomatoes bust. Season with salt and black pepper.

Make the Sauce

Deglaze the pan with white wine and lemon juice. Saute until the alcohol cooks off. Next, add the grilled corn kernels, cooked al dente pasta and grated parmesan cheese. Add some of the reserved pasta water and mix well. Once the cheese is melted and the a light sauce has formed remove the pan from the stovetop. If the pasta is too tight add more pasta water.

Serve the Pasta

Option to top this dish with fresh herbs like basil or parsley. Serve hot and enjoy.

Video

Nutrition