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Pasta Primavera

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The classic creamy pasta dish gets lightened up for spring.

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 3/4 lb sugar snap peas, halved lengthwise
  • 1 red bell pepper, thinly sliced
  • 2 carrots, shaved with a peeler
  • 1 (9-oz) box artichoke hearts, thawed
  • Kosher salt and freshly ground pepper
  • 1 lb whole wheat spaghetti or linguine
  • 1 tsp finely grated lemon zest
  • 1 Tbsp Dijon mustard
  • 1 cup finely grated Parmesan cheese
  • 1/4 cup 2% evaporated milk
  • Torn fresh basil

Details

Preparation time 30mins
Cooking time 30mins
Adapted from parade.condenast.com

Preparation

Step 1

Warm oil over medium heat in a large skillet. Cook garlic until golden, about 2 minutes. Add peas, bell pepper, carrots, and artichoke hearts. Season lightly with salt and pepper. Increase heat to medium-high and cook until just tender, stirring occasionally, about 5 minutes.

Meanwhile, cook spaghetti in a large pot of salted, boiling water. When pasta is nearly done, set aside 1½ cups cooking water, then drain pasta. Toss pasta with vegetables in skillet. ­Reduce heat to medium. Add 1 cup pasta ­cooking water, lemon zest, ­mustard, Parmesan, and evaporated milk. Cook gently until mixture is combined and creamy. Add more cooking water if pasta gets too dry. Taste and season with more salt and pepper, if ­desired. Divide among 6 bowls; top with fresh basil.

Serves 6. PER SERVING: 460 cal, 69g carbs, 20g protein, 10g fat, 15mg chol, 370mg sodium, 15g fiber

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