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Pasta Primavera overhead

Pasta Primavera

© Chef Laura Bonicelli
This Pasta Primavera recipe is a healthy, satisfying twist on the Italian-inspired Canadian/American classic. Spiralized zucchini pasta pairs perfectly with casarecce, a medley of fresh vegetables, and a light lemony Parmesan sauce.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, MM-Blue
Cuisine American, Italian
Servings 6
Calories 204 kcal

Ingredients
  

=====pasta=====

  • 6 ounces dry casarecce pasta or penne
  • 2 medium-sized zucchini spiralized

=====vegetables=====

  • 2 tablespoons extra-virgin olive oil
  • 1 medium-sized red onion cut into thin wedges
  • 1 1/2 cups sliced mushrooms
  • 1 large carrot peeled and julienned
  • 1 yellow bell pepper stemmed, seeded, and chopped
  • 1 red bell pepper stemmed, seeded, and chopped
  • 1 cup halved cherry tomatoes
  • 1 1/2 cups snap peas cleaned

=====

  • 2 large cloves garlic grated
  • 1/2 teaspoon Kosher salt
  • 1 pinch red pepper flakes

=====sauce=====

  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup chiffonade basil leaves

=====garnish=====

  • chiffonade basil leaves
  • tarragon leaves
  • Maldon sea salt if desired
  • freshly ground black pepper to taste

Instructions
 

  • Prepare your ingredients.
  • Bring a large pot of water to a boil. Salt the water. Cook the pasta according to package directions until al-dente. Remove the pasta from the water to a bowl; keep the water boiling.
  • While the pasta is cooking, heat the oil in a large, deep skillet over medium to medium-high heat. Add the vegetables in the order listed, stirring each to cook slightly, and mix in. Stir in the garlic, Kosher salt, and red pepper flakes. Continue to sauté until the vegetables are crisp-tender, 3 to 4 minutes.
  • Cook the spiralized zucchini in the boiling pasta water for 20 to 30 seconds. Drain. (I use a chinois or a strainer to submerge the zucchini in the boiling water and drain it.)
  • Add the casarecce, spirilized zucchini, lemon zest, lemon juice, cheese, and basil to the vegetables. Toss to combine.
  • Serve with julienned basil, tarragon leaves, Maldon sea salt (if desired), and a generous grind of freshly ground black pepper.

Notes

This dish is versatile. Feel free to work with your favorite fresh, seasonal farmers market vegetables.

Nutrition

Calories: 204kcalCarbohydrates: 33gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.1mgSodium: 218mgPotassium: 575mgFiber: 4gSugar: 7gVitamin A: 3191IUVitamin C: 100mgCalcium: 46mgIron: 2mg
Keyword mushrooms, peppers, snap peas, zucchini
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