A primavera sauce is usually a combination of butter, leftover pasta liquid and Parmesan cheese. Typical add-ins to this sauce are heavy cream and/or lemon juice or zest. Unlike an Alfredo sauce, the focus of this pasta recipe is on the fresh vegetables themselves. Keeping the sauce simple with just a few ingredients allows it to compliment the natural flavour of the veggies.
One Pot Pasta Primavera
- 1 tbsp olive oil
- 1 red onion sliced
- 4 cloves garlic minced
- 1 lb penne pasta
- 4 cups chicken or vegetable broth use vegetable broth to make it vegetarian
- 4 cups mixed fresh vegetables I used a combination of broccoli florets, julienned carrots, chopped yellow pepper, diced zucchini and frozen peas
- 1 tbsp butter
- 1/2 tsp each salt & pepper
- 1/4 cup heavy cream
- 3/4 cup parmesan cheese make sure the parmesan is vegetarian if necessary
- 1/4 cup fresh chopped parsley optional
- Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.
- Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.
- Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.
- Stir in butter, salt & pepper, cream and parmesan cheese, tossing to coat. Remove from heat. Serve garnished with parsley (optional), and enjoy!