Rigatoni Primavera
Rigatoni primavera is a fresh and bright pasta recipe made plenty of fresh veggies like zucchini, bell pepper, and asparagus. The homemade cream sauce is packed with flavor and easy to make from scratch!
Servings: 4 servings
Calories: 382kcal
Ingredients
- 8 ounces rigatoni, dry
- 2 tablespoons olive oil
- 1 medium zucchini, sliced into half moons
- 1 yellow bell pepper, thin sliced
- 8-10 asparagus spears, trimmed and sliced into thirds
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 8 or more basil leaves, julienned
- ½ cup freshly grated parmesan cheese
Instructions
- In a pot of salted, boiling water, cook pasta to al dente according to package directions. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
- Meanwhile, in a sauté pan over medium heat, add olive oil. When warm, add zucchini, bell pepper, asparagus, Italian seasoning, salt, and red pepper flakes. Cook for 4 to 5 minutes, or until veggies are tender. Add garlic and cook an additional 30 seconds.
- Add cooked pasta, frozen peas, lemon juice, and basil, stirring to incorporate. Add a splash of the reserved pasta water and toss until pasta is creamy and peas are warm.
- Remove from heat, top with parmesan cheese, and serve.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
- Vegetables: Any quick cooking vegetables like asparagus, green beans, cherry tomatoes, and mushrooms work great in this recipe. Heartier veggies like broccoli and brussels sprouts should be sliced smaller or cooked for longer.
Nutrition Estimate
Serving: 0.25of skillet | Calories: 382kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 522mg | Potassium: 515mg | Fiber: 6g | Sugar: 6g | Vitamin A: 869IU | Vitamin C: 83mg | Calcium: 159mg | Iron: 3mg