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Pasta Primavera with Sun-Dried and Cherry Tomatoes Recipe

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4.2 from 8 reviews

This vibrant Pasta Primavera with Sun-Dried and Cherry Tomatoes is a delightful mix of tender pasta, sautéed fresh vegetables, and a creamy Parmesan sauce. Combining the intense flavors of sun-dried tomatoes and the sweetness of cherry tomatoes, this dish is perfect for a satisfying yet light meal that brings together freshness and richness in every bite.

Ingredients

Pasta

  • 12 ounces pasta (penne or bucatini recommended)

Vegetables

  • 1 large shallot, thinly sliced
  • 1 large carrot, cut into matchsticks
  • 1 medium zucchini, halved lengthwise then cut into ¾-inch-thick slices
  • 1 medium yellow squash, halved lengthwise then cut into ¾-inch-thick slices
  • ⅓ cup sun dried tomatoes, chopped
  • 1½ cups halved cherry tomatoes

Sauce and Seasoning

  • 2 tablespoons extra-virgin olive oil, divided
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • ¾ cup freshly grated Parmesan cheese, plus more for serving
  • ½ cup whole milk, plus more as needed
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • Chopped fresh basil or flat leaf parsley (for garnish)
  • Crushed red pepper flakes (optional, for garnish)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
  2. Cook the vegetables: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced shallot and carrot matchsticks; sauté, stirring occasionally, until softened, about 5 minutes. Transfer the vegetables to a plate. Add the remaining tablespoon of olive oil to the skillet, swirling to coat the pan. Lay the zucchini and yellow squash slices in a single layer and cook until golden brown, approximately 3 minutes per side. Transfer these to the plate with the other cooked vegetables.
  3. Make the sauce: In the same skillet, melt the butter over medium heat. Once melted, whisk in the grated Parmesan cheese, whole milk, dried basil, garlic powder, sea salt, and cracked black pepper until the sauce is smooth and creamy. Stir in the chopped sun-dried tomatoes and halved cherry tomatoes, cooking until the tomatoes are warmed through.
  4. Toss the pasta: Add the drained pasta and all the cooked vegetables back into the skillet. Toss gently to coat everything evenly with the Parmesan cream sauce.
  5. Serve: Plate the pasta primavera and top with extra Parmesan cheese, freshly chopped basil or parsley, and sprinkle with crushed red pepper flakes if desired for a touch of heat.

Notes

  • Use penne or bucatini pasta for best texture and sauce adherence.
  • Adjust milk quantity if the sauce is too thick, adding a splash more to reach desired creaminess.
  • Sauté vegetables until tender but still slightly crisp to preserve freshness.
  • For a spicier kick, increase the amount of crushed red pepper flakes to taste.
  • Fresh herbs like basil or parsley add brightness and freshness just before serving.

Find it online: https://dishcooks.com/pasta-primavera-with-sun-dried-and-cherry-tomatoes-recipe/