July 3, 2026
URL: https://www.birdseye.com/recipes/lunch/pasta-primavera-9560
- Prep time 20 minutes
- Total time 30 minutes
- Servings 6
Ingredients
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1 pkg (12 oz each) dry bow tie (farfalle) or rotini pasta, uncooked
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2 tablespoons olive oil
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1 cup chopped sweet onion
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4 cloves garlic, finely chopped
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1 teaspoon kosher salt
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1/4 teaspoon dried oregano
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1/4 teaspoon cracked black pepper
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1/4 teaspoon crushed red pepper flakes
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1 bag (10 oz each) Birds Eye® Steamfresh Mixed Vegetables
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2 teaspoons grated lemon zest
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2 tablespoons lemon juice
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1 cup heavy cream
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2 tablespoons unsalted butter
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1/4 cup grated Asiago cheese
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1/4 cup grated Parmesan cheese
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3 tablespoons chopped fresh basil, optional
Nutrition Information
516 calories, 56g carbs
Directions
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Step one
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente; drain. Microwave mixed vegetables according to package directions.
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Step two
Heat oil in large skillet over medium heat. Add the onions and garlic to the pan and cook until lightly browned, about 4 minutes, stirring occasionally. Stir in cooked vegetables.
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Step three
Season the onions and garlic with oregano, pepper, salt and crushed red pepper.
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Step four
Stir in lemon juice and zest and cook until liquid has evaporated, about 2 minutes. Pour in cream; bring to a boil. Cook until the cream is reduced, sauce is thickened and clings to the vegetables, about 5 minutes.
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Step five
Once the cream begins to thicken, add in the butter and continually stir until the butter melts into the sauce. Stir in cheeses until melted.
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Step six
Drain pasta and stir into the vegetables and sauce. Remove from heat and garnish with fresh basil, if desired.
Tips
Choose any Birds Eye® vegetable blend that you have on hand—California Blend, Normandy Blend, or Broccoli stir fry blends make great substitutes. If you don’t have asiago cheese, use 1/2 cup Parmesan