1/4 cup Parmesan Cheese, grated (plus more for serving)
Salt, to taste
Black Pepper, freshly ground, to taste
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water, then drain pasta.
Heat olive oil in a large skillet over medium heat. Add garlic and red onion; sautรฉ for 2-3 minutes until fragrant.
Add asparagus, snap peas, broccoli, and carrots. Sautรฉ for 5-7 minutes until tender-crisp. Add peas during the last minute. Season with salt and pepper.
Pour in vegetable broth and simmer. Stir in heavy cream if using. Simmer for 2-3 minutes until slightly thickened.
Stir in lemon juice, fresh herbs, and Parmesan cheese. Adjust seasoning.
Add drained pasta to the skillet. Toss to combine, adding reserved pasta water if needed for consistency.
Serve immediately, garnished with extra Parmesan and herbs if desired.
Notes
For a vegan option, omit heavy cream and Parmesan cheese, and use plant-based alternatives.
Add other vegetables like zucchini, bell peppers, or mushrooms.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving Size:1 serving
Calories:450
Keywords: pasta primavera, colorful vegetables, healthy pasta, quick dinner, Italian recipe, vegetarian pasta, easy meal