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recipe image Pasta Primavera

Pasta Primavera

Pasta Primavera

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  • Preparation timePrep time18 min
  • Ready inReady in35 min
  • ServingsPortionsPortions 4

Ingredients

  • 1 1/2 16oz boxes of dried spaghetti noodles
  • 3 tablespoons Country Crock® Original Spread Original Spread
  • 1 small red onion
  • 1 asparagus, cut into1/12 pieces
  • 1 yellow bell pepper, thinly slices
  • 2 cups broccoli florets
  • 1 zucchini sliced
  • salt and pepper to taste
  • 4 garlic cloves minced
  • 1 lemon zested
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 3 tablespoons lemon juice, divided
  • 1 cup frozen peas (can use fresh peas, too!)
  • 1 cup shredded Parmesan cheese, divided
  • ½ cup shredded mozzarella cheese
  • 1 cup grape tomatoes, halved
  • ½ cup basil, chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons Italian parsley, chopped for garnish

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Bring a large pot of water to a boil. Add salt and the spaghetti to the boiling water. Cook for 6 minutes or as per the cooking time on the box, stirring occasionally. Drain well and pour the pasta back into the pot.
      2. In a large skillet, heat two tablespoons of Country Crock over medium high heat. Add the red onion, asparagus, bell pepper, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until the vegetables are crisp and tender. Season with salt and pepper, to taste. Transfer the vegetables to a large bowl.
      3. In a large skillet, heat two tablespoons of Country Crock over medium high heat. Add the red onion, asparagus, bell pepper, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until the vegetables are crisp and tender. Season with salt and pepper, to taste. Transfer the vegetables to a large bowl.
      4. Place the skillet back on the stove. Melt the remaining Country Crock over medium heat. Add the garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of the lemon juice.
      5. Place the skillet back on the stove. Melt the remaining Country Crock over medium heat. Add the garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of the lemon juice.
      6. Using tongs, incorporate the peas and cooked vegetables to the cooked spaghetti. Pour the lemon cream sauce over the pasta and vegetables. Toss with tongs until well combined. Stir in the mozzarella, ½ cup of Parmesan cheese and remaining tablespoon of lemon juice. Stir in the tomatoes and basil. Season with salt and cracked black pepper to taste.
      7. Using tongs, incorporate the peas and cooked vegetables to the cooked spaghetti. Pour the lemon cream sauce over the pasta and vegetables. Toss with tongs until well combined. Stir in the mozzarella, ½ cup of Parmesan cheese and remaining tablespoon of lemon juice. Stir in the tomatoes and basil. Season with salt and cracked black pepper to taste.
      8. Pour the pasta primavera into a large serving bowl. Garnish with fresh parsley, remaining Parmesan cheese, and crushed red pepper flakes. Serve warm. Enjoy!
      9. Pour the pasta primavera into a large serving bowl. Garnish with fresh parsley, remaining Parmesan cheese, and crushed red pepper flakes. Serve warm. Enjoy!

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