This classic Pasta Primavera is a delightful celebration of fresh, seasonal vegetables tossed with tender pasta in a light, creamy sauce. The dish features a colorful medley of bell peppers, zucchini, cherry tomatoes, and asparagus, all sauted until just tender-crisp to retain their natural sweetness and crunch. The “lacto” element typically implies a touch of dairy, such as a splash of heavy cream or a sprinkle of Parmesan cheese, which binds the flavors together without overpowering the fresh produce. Its a perfect weeknight dinner that feels elegant yet approachable, offering a balanced meal that is both satisfying and refreshing. Serve it family-style for a communal dining experience or plate it individually for a light lunch. The simplicity of the ingredients allows the quality of the seasonal produce to shine, making it a versatile recipe you can adapt to whatever is fresh at your local market.
Pasta Primavera (Lacto)
Description
This classic Pasta Primavera is a delightful celebration of fresh, seasonal vegetables tossed with tender pasta in a light, creamy sauce. The dish features a colorful medley of bell peppers, zucchini, cherry tomatoes, and asparagus, all sauted until just tender-crisp to retain their natural sweetness and crunch. The "lacto" element typically implies a touch of dairy, such as a splash of heavy cream or a sprinkle of Parmesan cheese, which binds the flavors together without overpowering the fresh produce. Its a perfect weeknight dinner that feels elegant yet approachable, offering a balanced meal that is both satisfying and refreshing. Serve it family-style for a communal dining experience or plate it individually for a light lunch. The simplicity of the ingredients allows the quality of the seasonal produce to shine, making it a versatile recipe you can adapt to whatever is fresh at your local market.Ingredients
Directions
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Bring a large pot of salted water to a rolling boil.
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Add pasta and cook according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
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While pasta cooks, heat olive oil in a large skillet over medium-high heat.
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Add diced bell peppers and zucchini, sauting for 3-4 minutes until slightly tender but still crisp.
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Add asparagus pieces and cook for another 2 minutes.
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Stir in minced garlic and cherry tomatoes, cooking for 1 minute until garlic is fragrant and tomatoes begin to soften.
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Reduce heat to low and stir in heavy cream, letting it simmer gently for 1 minute to thicken slightly.
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Add the drained pasta to the skillet with the vegetables and sauce.
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Toss everything together, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
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Remove from heat and stir in Parmesan cheese and fresh basil.
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Season with salt and black pepper to taste and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 20mg7%
- Sodium 300mg13%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Feel free to swap the vegetables based on seasonal availability. Broccoli florets, snap peas, carrots, or spinach are excellent alternatives that work well in this dish.
To make this recipe vegan, omit the heavy cream and Parmesan cheese. Instead, use a splash of olive oil and lemon juice in the sauce, and top with nutritional yeast for a cheesy flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the pasta from drying out and stir gently over low heat.
For the best flavor, grate your own Parmesan cheese from a block rather than using pre-grated cheese, which often contains anti-caking agents that prevent smooth melting.
