Simple Recipes for Every Day
Pasta Primavera
- Serves: 4
- Prep Time: 20 min
- Cook Time: 20 min
Ingredients
- 12 ounces pasta, such as penne or bucatini
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 large carrot, cut into matchsticks
- 1 medium zucchini ¾-inch sliced, halved to create a half circle
- 1 medium yellow summer squash, ¾-inch sliced, halved to create a half circle
- 6 tablespoons unsalted butter, cut into 8 pieces
- ¾ cup freshly grated Parmesan cheese, plus more for serving (see Note)
- 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, 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 according to package instructions, about 8-12 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet, over medium-high heat. Add the shallots and carrots, stirring until softened, about 5 minutes. Transfer the shallots and carrots to a plate. Add the remaining tablespoon olive oil, swirl to coat then add the zucchini and squash in a single layer. Cook until golden brown on each side, about 6 minutes total, transfer to the plate with the carrots.
Add the butter to the skillet. When melted, whisk in the Parmesan, milk, basil, garlic powder, salt and pepper, until smooth. Stir in the sun dried and cherry tomatoes, until warmed through. Remove from heat.
Drain the pasta. Add the pasta along with the carrot and zucchini mixture to the skillet and toss to coat (see Note 2).
Serve with additional Parmesan, fresh basil and crushed red pepper flakes if desired.