pasta primavera

Show me a pasta dish that isn’t topped with a thick, heavy sauce and you have my attention. Sure, fettuccine alfredo tastes delicious, but is it remotely good for you? No. My favorite pasta dishes are ones that have a light sauce that’s formed from the veggies in a dish paired with broth or light spices/herbs. I made this easy springtime dish last week and B and I enjoyed leftovers for lunch. If you’re looking for some added protein, grilled chicken or shrimp would be great in this!

Springtime Pasta Primavera
via iowa girl eats

ingredients:
1/2 lb. gemelli (or other short-cut pasta)
1 c. trimmed & chopped asparagus
2 tbsp extra virgin olive oil
2 tbsp butter (I used about 3/4 tbsp)
1/2 small sweet onion, chopped
1 yellow summer squash, sliced
salt & pepper
2 cloves garlic, minced
1 cup cherry tomatoes
1/2 c. chicken broth
1/4 c. half & half
1/2 c. parmesan cheese
1/2 c. basil, chopped

directions:

Add pasta to a large pot of salted, boiling water. When pasta has 2 minutes left, add broccoli florets. 1 minute later add chopped asparagus. Cook for 1 additional minute then drain and return to the pot. Meanwhile, heat extra virgin olive oil and butter in a large skillet over medium-high heat then add onion, season with salt and pepper, and then saute until translucent, 3-4 minutes. Add summer squash, a touch more salt and pepper, and then saute until squash is slightly softened, 3 minutes.

Add garlic and tomatoes then saute until tomatoes are warm and slightly bursting, 2 minutes.Add chicken broth to the skillet, let reduce for 1 minute, then add pasta, broccoli, and asparagus to the skillet. Add half & half, parmesan cheese, and basil to the skillet then stir to combine. Turn off heat and let sauce thicken for 1 minute then taste and adjust seasonings if necessary.

Enjoy!
xx

16 Comments

  1. May 6, 2014 / 7:24 am

    This looks Amazing!! I love lighter pasta dishes esp for summer! I think i would trade out the summer squash for zucchini though! Will be making this soon! 🙂

  2. May 6, 2014 / 7:44 am

    Yum – this is really perfect for the hotter months but when you still crave pasta!!

  3. jillian
    May 6, 2014 / 7:56 am

    yum! sounds delicious! perfect for summer. xo jillian – cornflake dreams

  4. May 6, 2014 / 8:27 am

    That looks so good and would also be delicious as a cold leftover pasta as well!

  5. May 6, 2014 / 9:34 am

    I’m definitely going to try this soon! The weather in NC is in the upper 80s and 90s this week, so this would be perfect! xo

  6. May 6, 2014 / 9:35 am

    OMG this sounds amazing! I’m definitely making this for lunches next week! I love a good, light pasta dish!

    <3, Pamela
    sequinsandseabreezes.blogspot.com

  7. May 6, 2014 / 9:44 am

    i agree with the sauces. i like a light white wine/lemon/basil sauce.

  8. May 6, 2014 / 12:14 pm

    this looks so good!!! definitely addicted to white wine/lemon!!

  9. Shelby
    May 6, 2014 / 1:01 pm

    Love a good light garlic/olive oil/lemon base with some fresh herbs and tons of veggies. It just brings out the flavor instead of drowning it in cream ha.

  10. May 6, 2014 / 1:47 pm

    yum yum yum!! healthy with all the veggies and this dish won’t make you feel heavy especially in the summer months, looks like a winner to me!

  11. May 6, 2014 / 4:38 pm

    This looks delicious and perfect for summertime! We are growing some cherry tomatoes so I love adding them to dishes since we get SO many!

  12. May 6, 2014 / 7:39 pm

    YUM! Looks so delicious! Great recipe for summer dinner parties!

  13. May 6, 2014 / 9:40 pm

    This looks so good and light! I have to try it!

  14. May 6, 2014 / 9:59 pm

    This looks so yummy and healthy! I love finding different pasta salad recipes- perfect for an easy week night meal or to bring to a cook out!


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