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Pasta Primavera – Fresh & Creamy Vegetable Pasta

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Pasta Primavera is a fresh and colorful Italian-inspired dish made with tender pasta, sautéed seasonal vegetables, garlic, and a light creamy Parmesan sauce. It’s a vibrant and satisfying vegetarian dinner perfect for any time of year.

Ingredients

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  • 12 ounces penne, fettuccine, or spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 medium zucchini, sliced
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 carrot, thinly sliced
  • 1/4 red onion, sliced
  • Salt and black pepper to taste
  • Optional: 1 cup fresh spinach
  • Optional: 1/2 cup peas
  • Optional: grilled chicken or shrimp

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Sauté garlic for 30 seconds until fragrant.
  3. Add carrots and broccoli first, cooking for 2–3 minutes.
  4. Add zucchini, bell peppers, and red onion. Cook until vegetables are tender-crisp.
  5. Stir in cherry tomatoes and cook briefly until slightly softened.
  6. Lower heat and pour in heavy cream. Simmer for 2–3 minutes.
  7. Stir in Parmesan cheese until melted and smooth. Add reserved pasta water if needed to loosen sauce.
  8. Add drained pasta to the skillet and toss to coat evenly.
  9. Season with salt and black pepper to taste. Garnish with fresh herbs if desired and serve warm.

Notes

  • Cook vegetables in stages to maintain crisp texture.
  • Do not overcook pasta; it will continue cooking slightly in the sauce.
  • Add a splash of milk or broth when reheating to restore creaminess.
  • Use seasonal vegetables for best flavor.
  • Store leftovers in an airtight container for up to 4 days.

Nutrition

Find it online: https://recipeeasily.com/pasta-primavera/