Easy Tasty Creamy Pasta Primavera Recipe
Creamy, decadent Pasta Primavera with lots of Spring forward veggies!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Method: Saute
- Cuisine: Mediterranean Diet
- Diet: Vegetarian
Ingredients
- 2 cups good Ricotta – enough for 5–6 scoops
- 20 Spears Asparagus – cut into thirds
- Herbs de Provance – 1 Tablespoon
- Garlic – 1 Teaspoon Minced
- Capers – 1 Tablespoon and a Teaspoon of Caper Liquid
- Olive Oil – 2-3 Tablespoons
- Zucchini – 1 large, medium dice
- Yellow Squash – 1 large, medium dice
- Cherry Tomatoes – 1 cup, cut in half
- Italian Parsley – 1/2 cup chopped as garnish
- 1 Pound Penne Pasta (Gluten-Free or Regular)
Instructions
Start by bringing a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain and place in a large serving bowl.
Meanwhile, saute one clove of minced garlic over medium flame in two tablespoons of olive oil for one minute. Add Zucchini and Yellow Squash.
Add Asparagus, Herbs de Provance, and one teaspoon of White Wine Vinegar, and continue to saute for 3-4 minutes. Veggies should be al dente or to your preferred taste. Add halved cherry tomatoes, capers, and 1/2 teaspoon of caper juice.
Saute for two more minutes and remove from heat.
Pour all the veggies over the pasta and add five to six large scoops of ricotta. I used an ice cream scooper. Drizzle with olive oil, salt, and pepper.
Toss at the table! The ricotta will melt into the pasta, making a lovely creamy sauce.
This is an easy, healthy, light spring and summer evening recipe you will enjoy time and again.
Notes
This is an easy weeknight recipe and perfect for a party. It can be a side dish or a main dish. It also keeps well overnight for leftovers the next day!
Find it online: https://delectablefoodlife.com/creamy-pasta-primavera-recipe/