Description
Creamy Pasta Primavera is a delightful, quick-to-make Italian-inspired dish featuring tender pasta tossed with sautéed fresh vegetables in a rich and velvety cream sauce, finished with Parmesan cheese for a satisfying meal that serves four.
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. Add the pasta and cook according to package instructions until al dente, then 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 but still vibrant in color.
- Add the Creamy Sauce: Pour the heavy cream into the skillet with the vegetables and stir well. Allow the mixture to heat through and slightly thicken.
- Combine Everything Together: Fold the cooked pasta into the skillet with the creamy vegetable sauce. Stir in the freshly grated Parmesan cheese, mixing well to coat the pasta evenly. Season with salt and pepper to taste.
- Serve Up Your Masterpiece: Plate the creamy pasta primavera and sprinkle with additional Parmesan cheese if desired. Serve warm for the best flavor.
Notes
- Use your choice of penne or fettuccine pasta based on preference.
- Fresh vegetables like cherry tomatoes can be added whole or halved for extra flavor and color.
- For a lighter version, substitute half-and-half or milk instead of heavy cream, though the sauce will be less rich.
- Ensure not to overcook the pasta; it should be al dente to maintain texture.
- Freshly grated Parmesan cheese provides better melting and flavor compared to pre-grated options.
