Vibrant Pasta Primavera With Brown Butter
Experience a lighter, chef-inspired pasta primavera featuring tender-crisp vegetables, a silky lemon-parmesan sauce, and a secret touch of nutty brown butter for maximum flavor.
Equipment
- Large Pot
- 12-inch deep skillet
- Colander
Ingredients
- 10 oz Dry Penne Pasta
- Salt
- 1/4 cup Olive oil
- 1/2 medium Red onion, sliced
- 1 large Carrot, peeled and sliced into matchsticks
- 2 cups Broccoli florets, cut into matchsticks
- 1 medium Red bell pepper, sliced into matchsticks
- 3-4 cloves Garlic, minced
- 1 cup Grape tomatoes, halved length-wise
- 2 tsp Dried Italian seasoning
- 1/2 cup Pasta water
- 2 Tbsp Fresh lemon juice
- 1/2 cup Shredded parmesan, divided
- 2 Tbsp Chopped fresh parsley
Instructions
Boil the pasta and save the magic water
- Bring a large pot of water to a rolling boil, then salt it until it tastes like the sea. Cook the penne according to the package directions, aiming for al dente so it still has a pleasant chew.
- Before you drain, scoop out exactly 1/2 cup Pasta water. That cloudy water is your sauce insurance, it helps everything emulsify and cling instead of turning oily.
Build the vegetable base with a staggered sauté
- While the pasta cooks, warm the 1/4 cup Olive oil in a deep 12-inch skillet over medium-high heat until it shimmers. Let the pan get confidently hot so the vegetables sauté instead of steaming.
- Add the 1/2 medium Red onion, sliced and 1 large Carrot, peeled and sliced into matchsticks, then sauté for 2 minutes. You want the onion edges to turn glossy and the carrots to start smelling sweet, not browned.
- Add 2 cups Broccoli florets, cut into matchsticks and 1 medium Red bell pepper, sliced into matchsticks, then sauté 2 minutes more. The colors should look louder and brighter, and the broccoli should turn vivid green.
- Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. Keep tossing so the edges stay crisp, and stop while they still feel springy, because carryover heat keeps cooking.
Finish with aromatics, tomatoes, and the silky toss
- Add 3-4 cloves Garlic, minced, 1 cup Grape tomatoes, halved length-wise, and 2 tsp Dried Italian seasoning, then sauté 2 minutes longer. The garlic should smell fragrant right away, if it starts to brown, lower the heat so it stays sweet.
- Tip the vegetables into the now-empty pasta pot or a serving bowl, then add the drained pasta. Drizzle in 2 Tbsp Fresh lemon juice, season with a little more Salt as needed, and toss while adding in 1/2 cup Pasta water to loosen as desired, until everything looks glossy and lightly coated.
- Toss in 1/4 cup of the 1/2 cup Shredded parmesan, divided plus 2 Tbsp Chopped fresh parsley. Serve right away with the remaining parmesan on top, while the aroma is still lemony, herbaceous, and warm.
Notes
Pro Tip: Grate your cheese right before tossing. Freshly grated Parmigiano-Reggiano melts into the sauce like velvet because it is not coated in anti-caking agents found in pre-shredded versions.
Flavor Secret: Use the starchy pasta water to emulsify the sauce. This reserved liquid acts as sauce insurance, helping the oil, lemon, and cheese cling to the penne instead of pooling at the bottom of the bowl.
Storage Note: Reheat leftovers on the stovetop over low heat with a splash of water and a lid for one minute. This creates gentle steam that prevents the vegetables from becoming mushy and keeps the noodles firm.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 415kcalCarbohydrates: 58gProtein: 14gFat: 17gSaturated Fat: 4gCholesterol: 12mgSodium: 485mgPotassium: 520mgFiber: 7gSugar: 6gVitamin A: 115IUVitamin C: 82mgCalcium: 145mgIron: 3mg
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