Description
A delightful Pasta Primavera recipe that celebrates the fresh flavors of spring vegetables in a light and creamy sauce. This colorful dish is quick and easy to make, perfect for a weeknight dinner.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne, farfalle, or spaghetti)
Vegetables:
- 2 tablespoons olive oil
- 1 small red bell pepper, sliced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
Sauce:
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream or half-and-half (optional for creamier sauce)
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and set aside, saving ½ cup of pasta water.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add broccoli, bell pepper, zucchini, and squash. Sauté for 5–7 minutes until tender. Add cherry tomatoes and cook for 2 more minutes.
- Combine: Add cooked pasta to the skillet. Mix in Parmesan cheese and, if desired, heavy cream. Adjust sauce consistency with reserved pasta water. Season with salt, pepper, and red pepper flakes.
- Finish and Serve: Remove from heat, garnish with fresh herbs, and serve.
Notes
- Experiment with seasonal vegetables like asparagus or mushrooms.
- For a vegan twist, use plant-based cream and cheese or omit for a lighter dish.
- Add grilled chicken or shrimp for added protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg
