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Creamy Spring Vegetable Primavera Recipe with Easy Garlic Parmesan Sauce

creamy spring vegetable primavera - featured image
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A quick and nourishing primavera featuring fresh spring vegetables coated in a smooth, garlicky parmesan cream sauce. Perfect for a light dinner or seasonal celebration.

Ingredients

Scale
  • 8 ounces fresh green beans, trimmed
  • 6 ounces snap peas, strings removed
  • 2 medium carrots (about 6 ounces), thinly sliced on the diagonal
  • 6 ounces asparagus, cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved (optional)
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Prep the Vegetables (10 minutes): Rinse all vegetables well. Trim the green beans and snap peas, peel and slice the carrots diagonally, and cut the asparagus into 2-inch pieces. Halve the cherry tomatoes if using.
  2. Blanch the Vegetables (5 minutes): Bring a large pot of salted water to a boil. Add green beans, snap peas, carrots, and asparagus all at once and cook for 2-3 minutes until bright and just tender-crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.
  3. Make the Garlic Parmesan Sauce (15 minutes): In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another minute, whisking constantly to form a roux. Gradually whisk in milk and cream, bringing the mixture to a gentle simmer. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon (about 4-5 minutes). Remove from heat and stir in the grated Parmesan until melted and smooth. Seas…
  4. Combine Vegetables and Sauce (3 minutes): Add the blanched vegetables and cherry tomatoes to the sauce, stirring gently to coat everything evenly. Warm through on low heat for 2-3 minutes.
  5. Serve and Garnish: Transfer to serving plates and sprinkle with fresh chopped basil or parsley.

Notes

If the sauce is too thick, whisk in a splash of milk to loosen it before adding the veggies. Avoid cooking the sauce on too high heat to prevent dairy separation. Use freshly grated Parmesan for best melting and flavor. For dairy-free, swap butter for olive oil and use plant-based milk and vegan parmesan alternatives. For gluten-free, replace flour with a gluten-free blend or cornstarch.

Nutrition

Keywords: spring vegetables, primavera, garlic parmesan sauce, creamy vegetable dish, easy dinner, seasonal recipe, vegetarian, gluten-free option

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