Creamy Pasta Primavera
Ingredients
- 12 oz (340 g) pasta (penne, farfalle, or similar)
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup green beans, trimmed and halved
- 1 cup fresh or frozen peas
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup heavy cream or half-and-half
- 0.25 cup grated Parmesan
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp chopped fresh basil or parsley (optional)
Steps
- Bring a large pot of salted water to a boil and cook pasta until al dente; drain, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook 3–4 minutes until softened.
- Add garlic, asparagus, and green beans; cook 4–5 minutes until just tender.
- Stir in peas, salt, and pepper and cook 1–2 minutes more.
- Pour in cream and bring to a gentle simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan, lemon zest, and lemon juice.
- Add cooked pasta and toss, loosening with reserved pasta water as needed.
- Remove from heat, sprinkle with herbs if using, and serve warm.
