Simple Recipes for Every Day
Pasta Primavera
- Serves: 4
- Prep Time: 20 min
- Cook Time: 20 min
Ingredients
- 12 ounces pasta (we like penne or bucatini)
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 medium zucchini, halved lengthwise then cut into ¾-inch-thick slices
- 1 medium yellow squash, halved lengthwise then cut into ¾-inch-thick slices
- 6 tablespoons unsalted butter, cut into 6 pieces
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup whole milk, plus more as needed
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup sun dried tomatoes, chopped
- 1½ cups halved cherry tomatoes
- Chopped fresh basil or flat leaf parsley, for serving (optional)
- Crushed red pepper flakes, for serving (optional)
Ingredients
- 12 ounces pasta (we like penne or bucatini)
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 medium zucchini, halved lengthwise then cut into ¾-inch-thick slices
- 1 medium yellow squash, halved lengthwise then cut into ¾-inch-thick slices
- 6 tablespoons unsalted butter, cut into 6 pieces
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- ½ cup whole milk, plus more as needed
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup sun dried tomatoes, chopped
- 1½ cups halved cherry tomatoes
- Chopped fresh basil or flat leaf parsley, for serving (optional)
- Crushed red pepper flakes, for serving (optional)
Method
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions. Drain.
- Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the shallot and carrots, and cook, stirring, until softened, about 5 minutes. Transfer to a plate. Add the remaining 1 tablespoon of olive oil to the same skillet and swirl to coat the pan. Add the zucchini and squash in a single layer; cook until golden brown about 3 minutes per side. Transfer to the plate with the carrots.
- Melt the butter in the same skillet. Once the butter has melted, whisk in the Parmesan, milk, dried basil, garlic powder, salt, and pepper until smooth. Stir in the sun dried tomatoes and cherry tomatoes, and cook until warmed through. Remove from heat.
- Add the drained pasta and cooked veggies to the skillet and toss to coat (see Note).
- Serve topped with more Parmesan, fresh basil, and crushed red pepper flakes, if desired.
Notes
Add a splash more milk if the sauce is too thick or a sprinkle of extra parm if the sauce is too thin.