Creamy Spring Vegetable Pasta
This Creamy Garlic Spring Vegetable Pasta Primavera is the perfect way to enjoy some of the best fresh spring produce. With a luscious creamy sauce that has a hint of lemon, it really lets the gorgeous green spring vegetables shine. Sprinkled with a generous amount of parsley bread crumbs for the perfect crunch.
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Servings: 4 servings
Ingredients
- 1 lb rigatoni
- 1 tablespoon olive oil
- 1 cup frozen peas
- ½ bunch asparagus trimmed and cut in 3rds
- 2 zucchini cut into half moons ½ inch thick
- 4 cloves garlic minced
- 1 shallot minced
- 1 ½ cups heavy cream
- 1 cup whole milk
- 1 cup parmesan cheese grated
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Parsley breadcrumbs:
- 1 tablespoon unsalted butter
- ½ cup panko breadcrumbs
- 2 tablespoon fresh parsley chopped
- 1 garlic clove smashed
Instructions
- In a large pan heat 1 tablespoon olive oil on medium heat. Add the asparagus, peas, zucchini, shallot, garlic, salt, and pepper. Cook until it all starts to get soft, about 5-8 minutes.
- Start cooking your pasta.
- To the pan with the veggies, add the milk and heavy cream. Bring to a light simmer and cook until slightly thickened, about 8-10 minutes. It'll still be a little loose. To test: dip a spoon into the sauce and swipe your finger on the back of it - if the sauce doesn't quickly funnel back together then you're good to go.
- Add parmesan cheese to the sauce and combine.
- When the pasta is cooked to al dente (a few minutes before the package directions say it's ready) add it to the sauce and continue to simmer. The starch in the pasta will help finish the thickening of the sauce.
- Mix in the lemon zest to finish off the pasta and sauce.
Breadcrumbs
- Melt the butter over medium heat. Add the panko breadcrumbs and smashed garlic.
- When the breadcrumbs are golden, remove from the heat, take the garlic out, and mix in the chopped fresh parsley.
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Nutrition Estimate
Calories: 1013kcal | Carbohydrates: 109g | Protein: 34g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1105mg | Potassium: 977mg | Fiber: 9g | Sugar: 15g | Vitamin A: 2763IU | Vitamin C: 41mg | Calcium: 521mg | Iron: 5mg