Creamy Pasta Primavera is a delightful dish that celebrates the vibrant flavors of fresh seasonal vegetables combined with a rich, creamy sauce. This vegetarian pasta dish is visually appealing and packed with nutrients, making it a healthy choice for lunch or dinner.
Ingredients
Scale:
12 ounces of your favorite pasta (fettuccine, penne, or spaghetti)
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup bell peppers (red, yellow, and green), sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 medium zucchini, sliced
1 cup peas (fresh or frozen)
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning (optional)
Fresh basil leaves, chopped, for garnish
Extra grated Parmesan cheese, for garnish
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add asparagus, bell peppers, and broccoli. Cook for 3-4 minutes until tender yet crisp.
Add remaining vegetables: Stir in zucchini, cherry tomatoes, and peas. Continue to cook for an additional 3-4 minutes until all vegetables are tender.
Prepare the creamy sauce: Lower the heat and pour in the heavy cream. Stir to combine, then gradually add the grated Parmesan cheese, stirring until melted and smooth. Adjust the consistency with reserved pasta water if necessary.
Toss the pasta: Add the drained pasta to the skillet and gently toss with the creamy sauce and vegetables. Season with salt, pepper, and Italian seasoning if using. Cook for an additional 2-3 minutes.
Serve: Remove from heat and serve immediately, garnished with chopped basil and extra Parmesan cheese.
