Description
Creamy Pasta Primavera is a delightful, veggie-packed dish featuring tender pasta, fresh seasonal vegetables, and a rich, creamy sauce. It’s perfect for a light yet satisfying meal.
Ingredients
Units
Scale
- 12 oz pasta (penne or fettuccine)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup broccoli florets
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup carrots, julienned
- 1/2 cup frozen peas
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh basil or parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and onion and sauté until fragrant and translucent, about 3-4 minutes.
- Add broccoli, bell peppers, zucchini, carrots, and cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Add the peas and cook for another 2 minutes.
- Reduce heat to low and pour in the heavy cream. Stir in Parmesan cheese and let simmer until the sauce thickens, about 3-5 minutes.
- Season with salt, pepper, and red pepper flakes if using.
- Add the cooked pasta to the skillet and toss to combine, ensuring everything is well coated with the sauce.
- Garnish with fresh basil or parsley before serving.
Notes
- You can use any seasonal vegetables available.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Add grilled chicken or shrimp for extra protein.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 55mg