Quick Pasta Primavera Salad

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This is not the gloppy mayo-covered pasta salad many of us are used to. Instead it’s a dish, perfect for a light dinner or lunch, made easy using our washed & prepped veggies. The simple lemon cream sauce is light and brings the dish together beautifully, however you can omit the cream if you prefer. Serve at room temperature.

Serves: 6 Cooking time approximately 20 min.

Ingredients

  • 16 oz. Di Martino Paccheri (wide tube) Pasta

  • 1 tablespoon olive oil

  • 2 cups Fresh Frozen Broccoli Florets

  • 1 cup asparagus spears cut to 1” lengths, or zucchini sliced into ½” rounds (optional)

  • 1.5 cups Fresh Frozen Local Sweet Peas

  • Salt and black pepper to taste

  • 2 tablespoons unsalted butter

  • 4 garlic cloves, minced

  • 1 cup chicken or vegetable broth

  • ½ cup light cream (optional)

  • 3 tablespoon lemon juice; tablespoons separated 

  • ½ cup shredded Parmesan cheese

  • 1 ½ cups halved grape tomatoes

  • ¼ cup basil, sliced into thin strips

    For Garnish (optional)

  • 2 tablespoons chopped parsley 

  • Extra parmesan cheese 

  • Crushed red pepper flakes

Instructions

  1. Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.

  2. While the pasta is cooking heat the olive oil over medium high heat in a large skillet. Add the broccoli florets. Sauté for 2 to 3 minutes, stirring occasionally until cooked through. Add in the asparagus or zucchini (if using) and cook for 1 to 2 minutes or until all vegetables are tender but still crisp. Season vegetables with salt and pepper to taste. Transfer the vegetables to a bowl.

  3. Place the skillet back on the stove. Melt the butter over medium heat. Add the garlic and cook for 2 minutes. Stir in the broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the cream (if using; if not add ¼ cup more broth) and 2 tablespoons of lemon juice. Reduce heat to low-medium.

  4. Add the frozen peas (no need to thaw first) into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Transfer to a serving bowl and gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.  Add garnishes as desired and serve at room temperature

recipesAnjali Guptabroccoli, peas, paccheri, pasta1 Comment