Pasta Primavera

Serves: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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Ingredients

• 125g Penne Pasta

• 1 Tablespoon Olive Oil

• 80g Asparagus Sliced (1.5 inch)

• 1/2 Small Yellow Bell Pepper Sliced (1.5 inch)

• 6 Small Broccoli Florets 

• 1/4 Small Courgette Diced

• Sea Salt

• Ground Black Pepper

• 1/2 Tablespoon Unsalted Butter

• 1/2 Shallot Minced

• 2 Garlic Cloves Minced

• 1/2 Lemon Juiced & Zested

• Pinch Dried Crushed Chillies (Plus Extra for Garnish)

• 1/4 Cup Vegetable Broth

• 2 Tablespoons Double Cream

• 1/4 Cup Frozen Peas

• 2 Tablespoons Parmesan Cheese Grated (Plus Extra for Garnish)

• 6 Cherry Tomatoes Halved

• 1 Tablespoon Fresh Basil Finely Sliced

• 1 Tablespoon Fresh Flat Leaf Parsley Minced

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Directions

1. Cook pasta according to package directions. Drain well and pour the pasta back into the pot.

2. Meanwhile, in a large skillet, heat olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally.

3. Add in the courgette and cook for further 1 to 2 minutes or until vegetables are cooked al dente.

4. Season with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.

5. Place the skillet back on the heat. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes.

6. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes.

7. Stir in the double cream and 1/2 tablespoon of lemon juice.

8. Add the peas, vegetables and lemon cream sauce to the pasta and stir well to combine.

9. Add the parmesan cheese, remaining lemon juice, tomatoes and basil, stir to combine. Season with salt and black pepper to taste.

10. Remove from heat and serve immediately. Garnish with parsley, parmesan cheese and dried crushed chillies.

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CREDIT: twopeasandtheirpod.com