Ingredients

The following ingredients have 4 Servings
  • 12 oz. penne pasta
  • 1/4 cup olive oil (divided)
  • 1 lb. asparagus (cut into bite-sized pieces)
  • 2 cups broccoli (cut into bite-sized pieces)
  • 1 medium yellow squash (cut into bite-sized pieces)
  • 1 large red pepper (chopped)
  • 1/2 white onion (minced)
  • 2 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 10 oz. cherry tomatoes (halved and separated)
  • 1.5 cups vegetable broth
  • 1 tablespoon tomato paste
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon ground black pepper
  • 2 cups English peas (or frozen peas)
  • Serving suggestions: parmesan cheese and fresh basil

Instruction

  • First, cook pasta. Bring a large pot of salted water to a boil and add penne pasta. Cook the pasta until the pasta is cooked just before al dente (the pasta will continue to cook later in the recipe). Strain the water from the noodles and set aside.
  • Prepare the vegetables for the pasta primavera. Heat 2 tablespoons of olive oil in a deep pan or Dutch oven over medium/high heat. When the olive oil is fragrant, add the asparagus to the pot and sprinkle with 1/4 teaspoon of salt. Sauté the asparagus for 2-3 minutes.
  • Add broccoli to the pot and sauté for another 2-3 minutes or until the broccoli pieces begin to brown.
  • Next, add the yellow squash, red pepper, half of the cherry tomatoes, and another 1/8 teaspoon of salt to the pot and sauté for an additional 2 minutes.
  • Transfer all of the sautéd vegetables into a bowl and set the veggies aside.
  • Prepare the sauce for the pasta primavera. Add the last 2 tablespoons of olive oil to the pot heat over medium/high heat until fragrant. Then, add the onion and season with 1/8 teaspoon salt.
  • Sauté the onions (stirring periodically) until the onions begin to brown (about 3-4 minutes). Then, add the minced garlic to the onions and sauté for another minute.
  • Deglaze the pot with 1/4 cup of white wine and scrape the bottom of the pot with a spatula.
  • Add the second half of the cherry tomatoes and toss them with the onions until they are covered with oil.
  • Next, add the broth, tomato paste, lemon juice, lemon zest, pepper, and the last 1/2 teaspoon of salt to the pot. Whisk the tomato paste into the broth until there are no clumps.
  • Bring the broth to a boil over high heat and then turn the heat to medium/low and add the peas to the sauce.
  • Let the sauce simmer over medium heat until it reduces by half (10-15 minutes). When the sauce has reduced add the vegetables to the sauce and toss the vegetables in the sauce.
  • Add the pasta to the pot and toss everything together. Heat the pasta and vegetables in the sauce until everything is warm.
  • Sprinkle with parmesan cheese and garnish with fresh basil and more lemon zest.