Pasta Primavera with Il Boschetto Lemon Infused Olive Oil


  • 1 pound short cut pasta (bowtie, penne, etc.) cooked according to package instructions
  • 1 c reserved pasta water
  • 1 c carrots, cut in oblong disks
  • 1 c broccoli florets, in bite-sized pieces
  • 1 c asparagus, cut at a bias in 1-1/2″ lengths
  • 3 T Il Boschetto Lemon Infused Extra Virgin Olive Oil
  • 1 medium onion, cut in half and sliced
  • 1/2 medium red bell pepper, chopped
  • 4 or 5 cloves garlic, minced
  • 3/4 c cherry tomatoes, halved
  • 1/2 c frozen peas
  •  a couple splashes dry white wine
  • juice and zest of one lemon
  • salt & pepper, to taste
  • 1/2 c heavy cream
  • 1 c Parmesan cheese, freshly grated
  • 1/4 c fresh basil, cut into thin ribbons


  1. Fill the bottom of a steamer with about 1-1/2″ water, cover, and place over high heat.
  2. Once water boils, add carrots and cook for 2 minutes. Add broccoli and return steamer lid as quickly as possible. Cook 2 minutes, then ad asparagus and cook another 1-1/2 minute. Remove from heat.
  3. Heat the olive oil  in a large skillet over medium-high heat, add onion and bell pepper and cook until onions are translucent but not brown. Add the garlic and cook for 1 minute before adding the tomatoes, peas, and steamed vegetables. Heat for 2 minutes.
  4. Turn down heat to medium-low and add wine, lemon juice, zest, and salt & pepper. Toss together and simmer 1 minute.
  5. Add the cooked pasta and toss to mix. Add the cream, Parmesan, and basil, mixing well until creamy. Stir in reserved pasta water a little at a time to loosen the sauce to desired consistency.
  6. Top with additional basil, Parmesan, and lemon zest if desired, and enjoy!

Recipe adapted from Food52


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