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Parmesan Summer Pasta Primavera - thegirlskitchen

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A vibrant and fresh pasta dish packed with seasonal vegetables, herbs, and a touch of lemon, perfect for a light summer meal.

Ingredients

Pasta

  • 12 oz pasta (Barilla Penne) (for best texture)

Olive oil

  • 3 tbsp olive oil

Garlic

  • 3 cloves garlic (freshly minced)

Red onion

  • 1 medium red onion, sliced

Cherry tomatoes

  • 1.5 cups cherry tomatoes (halved)

Zucchini

  • 1 cup zucchini (cut into 1/2-inch half-moons)

Yellow squash

  • 1 cup yellow squash (cut into 1/2-inch half-moons)

Asparagus

  • 1 cup asparagus (trimmed and cut into 1-inch pieces)

Red bell pepper

  • 1 cup red bell pepper, thinly sliced

Frozen sweet peas

  • 1 cup frozen sweet peas

Sweet corn

  • 1 cup sweet corn

Red pepper flakes

  • 0.25 teaspoon red pepper flakes

Parmesan

  • 2/3 cup parmesan (freshly grated) (for a smoother melt)

Heavy cream

  • 0.25 cup heavy cream

Fresh basil

  • 0.25 cup fresh basil, chiffonade

Fresh parsley

  • 0.25 cup fresh parsley, chopped

Salt

  • to taste salt

Black pepper

  • to taste freshly ground black pepper

Lemon

  • 1 lemon (zested and juiced) (for a bright finish)

Instructions 

  • Cook pasta until al dente, then drain and set aside.
  • In a large skillet, heat olive oil and sauté garlic and red onion until fragrant.
  • Add cherry tomatoes, zucchini, yellow squash, asparagus, and red bell pepper; cook until vegetables are tender.
  • Stir in cooked pasta, sweet peas, corn, red pepper flakes, Parmesan, heavy cream, basil, parsley, lemon zest, and juice; toss to combine.
  • Season with salt and black pepper to taste, then serve immediately.

Notes

Use freshly grated Parmesan for the best melt and flavor.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Pasta