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Creamy Spring Vegetable Primavera Recipe Easy Homemade Parmesan Sauce

creamy spring vegetable primavera - featured image
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A quick and easy creamy primavera featuring fresh spring vegetables and a rich homemade Parmesan sauce, perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 1 pound (450g) pasta (penne, linguine, or farfalle)
  • 1 cup (150g) fresh or frozen peas
  • 1 bunch (about 10 spears) asparagus, trimmed and cut into 2-inch pieces
  • 1 cup (120g) baby carrots, sliced diagonally
  • 1 small zucchini, sliced into half-moons
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 ½ cups (360ml) whole milk or half-and-half
  • 1 cup (100g) freshly grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1 teaspoon lemon zest
  • Pinch of nutmeg (optional)
  • Fresh basil or parsley, chopped (optional garnish)
  • Extra Parmesan for sprinkling (optional)
  • Crushed red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450g) of your chosen pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1 cup (240ml) of pasta water and then drain the pasta.
  2. While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  3. Toss in the asparagus, baby carrots, and zucchini. Sauté for 4-5 minutes until they start to soften but still hold some crunch. Add peas last (if using frozen, no need to thaw) and cook for another 2 minutes. Season with salt and pepper. Remove veggies from the pan and set aside.
  4. In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute to form a roux.
  5. Gradually add 1 ½ cups (360ml) milk, whisking constantly, until the mixture thickens, about 3-4 minutes.
  6. Remove sauce from heat and stir in 1 cup (100g) freshly grated Parmesan cheese until melted and smooth. Add lemon zest, a pinch of nutmeg, and season with salt and pepper. If sauce is too thick, add a splash of reserved pasta water to loosen it.
  7. Return the vegetables to the skillet, pour in the Parmesan sauce, and toss in the cooked pasta. Gently mix everything together over low heat for 2-3 minutes to allow flavors to meld. Add more pasta water if needed to reach your desired creaminess.
  8. Taste and adjust seasoning. Serve immediately, garnished with chopped fresh basil or parsley and extra Parmesan cheese. Sprinkle crushed red pepper flakes if desired.

Notes

Do not overcook the vegetables; they should remain vibrant and slightly crisp. Use freshly grated Parmesan for a smoother sauce. If the sauce lumps, whisk vigorously or use an immersion blender. Remove pan from heat before adding cheese to prevent clumping. Reserve pasta water to adjust sauce consistency.

Nutrition

Keywords: spring vegetable primavera, creamy Parmesan sauce, easy pasta recipe, asparagus pasta, peas pasta, homemade Parmesan sauce, quick dinner, vegetarian pasta

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