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1
Fill the bottom of a steamer with about 1 1/2 inches of water, cover, and place on high heat.
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2
Once the water boils, add the carrots and let cook for 2 minutes. Then add the broccoli, stirring and replacing the steamer lid as quickly as possible. Cook another 2 minutes, then add asparagus cooking another 1 1/2 minutes until removing the steamer from heat.
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3
Cook pasta as usual, reserving 1 cup of pasta water.
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4
Heat olive oil in a large skillet over medium-high heat, adding onion & pepper once hot. Cook until the onions are translucent but not brown. Add the garlic and cook 1 minute before adding the zucchini & yellow squash. Continue cooking for 3 minutes before adding the cherry tomatoes and steamed veggies. Heat for 2 minutes.
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5
Turn the heat down to medium-low, adding the wine, lemon juice, zest, and salt & pepper. Stir together and simmer for 1 minute.
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6
Add the cooked pasta and thoroughly mix in the veggies.
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7
Add the creamer, Parmesan, and basil, mixing well until creamy. Stir in reserved pasta water a little at a time to loosen sauce until you are satisfied.
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8
Top with additional basil, Parmesan, and lemon zest and enjoy!
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9
I like to serve grilled salmon fillets alongside the pasta as well.
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10
For the salmon fillets, I simply divide the salmon into individual portions before seasoning with salt, pepper, basil, and lemon juice.
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11
Next, heat the grill to medium heat. Once hot, add the salmon and cook for about 8-10 minutes.
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12
Remove from grill and serve alongside the Pasta Primavera. Will typically serve about 7 people.
