Summertime Pasta Primavera with Basil Cream Sauce
In this gorgeous, bright dish, basil is used in two ways – it's blended into a creamy garlic buttermilk sauce and also used as a garnish for extra impact.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Looking for more meatless options? Check out our vegetarian section.
Ingredients
- 8 oz whole-grain fusilli or gemelli pasta
- 1 cup frozen shelled edamame
- 1 1/2 cups sugar snap peas, halved through center
- 1 cup sliced cremini mushrooms
- 1 cup broccoli florets
- 1 cup sliced radishes
- 1 cup halved grape or cherry tomatoes
- 1/4 cup minced shallots
- 1/2 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted unsalted pine nuts
- 1/2 cup chopped fresh basil
Basil cream sauce
- 1 clove garlic, roughly chopped
- 1 cup fresh basil
- 1 cup buttermilk
- 1/4 cup roughly chopped shallots
- 3 tbsp plain Greek yogurt
- 1/2 tsp ground black pepper
Preparation
- Bring a large pot of water to a boil. Add pasta, cover and return to a boil. Reduce heat to a simmer and cook for 5 minutes; add edamame and cook for 4 minutes. Add peas, mushrooms broccoli and radishes and cook until vegetables are tender, about 1 more minute. Drain.
- Meanwhile, in a blender, purée sauce ingredients until smooth, 1 to 2 minutes.
- Return pasta mixture to pot and add tomatoes, shallots and pepper flakes. Stir in sauce, cheese and nuts. Heat on low and cook, stirring occasionally, until just warmed through. To serve, top with basil.
Nutrition Information
- Serving Size 1 1/4 cups
- Calories 212
- Carbohydrate Content 32 g
- Cholesterol Content 4 mg
- Fat Content 5.5 g
- Fiber Content 5 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 94 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1.5 g