Description
This Creamy Pasta Primavera is a delightful and easy-to-make Italian-inspired dish featuring tender pasta combined with sautéed fresh vegetables in a rich, creamy Parmesan sauce. Perfect for a quick weeknight dinner, it balances wholesome vegetables with indulgent cream and cheese for a comforting yet fresh meal.
Ingredients
Scale
Pasta
- 12 oz penne or fettuccine pasta
Sauce and Vegetables
- 1 cup heavy cream
- 1 cup mixed fresh vegetables (bell peppers, zucchini, cherry tomatoes)
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Pasta: Boil salted water in a large pot and cook the pasta until al dente according to the package instructions. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Add sliced bell peppers and zucchini, sautéing until tender and slightly caramelized.
- Add the Creamy Sauce: Pour in heavy cream with the sautéed vegetables, stirring to combine. Allow the mixture to heat through and slightly thicken, creating a luscious sauce.
- Combine Everything Together: Fold the cooked pasta into the skillet with the creamy vegetable sauce. Stir in freshly grated Parmesan cheese, mixing thoroughly. Season the dish with salt and pepper to taste.
- Serve Up Your Masterpiece: Plate the creamy pasta primavera and garnish with extra Parmesan cheese if desired. Serve warm and enjoy immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- You can use any fresh vegetables you prefer or have on hand, such as asparagus, peas, or broccoli.
- To make it vegetarian, ensure the Parmesan cheese is vegetarian-friendly or use a plant-based alternative.
- Reserve some pasta water before draining to adjust the sauce consistency if needed.
- Fresh herbs like basil or parsley can be added at the end for extra freshness.
