This Easy Pasta Primavera recipe is a quick weeknight dinner full of flavor and in-season veggies like asparagus, zucchini, peas, mushrooms, and tomatoes. The creamy sauce is perfectly seasoned with aromatics, fresh herbs, and Parmesan Cheese.
Cook the pasta as per the package instructions, but add in 2 ½ Tablespoons of salt to the cooking water. Cook the pasta for 6 minutes, and then add in the asparagus to the pasta and cook for 1 minute. Then, add in the zucchini and cook for 2 minutes. Finally, add in the peas and cook for 1 additional minute.
MAKE THE SAUCE:
While the pasta and veggies cook, make the sauce. In a large skillet over medium heat add the butter. Once melted, add the onion, mushrooms, ¾ teaspoon salt, and ¾ teaspoon of black pepper and stir often until the onions are softened and begin to brown around the edges, about 7-9 minutes. Stir in the garlic and cook, while stirring constantly, for 1 minute.
Add in the tomatoes and half-and-half and stir until combined. Stir the mixture occasionally until it comes up to a boil, and then remove the pan from the heat right away.
Drain the pasta and vegetable and then dump them back into the pasta pot. Pour in the sauce, Parmesan cheese, lemon juice, zest, basil, and mint and toss with tongs to combine. Season to taste with salt and pepper.
Serve immediately with extra Parmesan cheese and lemon wedges (both optional).
Chicken and shrimp would be delicious proteins to add to this pasta. To make the recipe even quicker, chop the veggies in the morning or night before.