Description
This Creamy Pasta Primavera is a delightful vegetarian dish featuring al dente pasta tossed with a medley of sautéed fresh vegetables and a rich, creamy Parmesan sauce. Bursting with vibrant flavors and colorful veggies, it’s an easy and elegant meal perfect for weeknight dinners or entertaining guests.
Ingredients
Pasta
- 12 ounces fettuccine or penne pasta
Vegetables
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or penne pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 2-3 minutes. Add the broccoli florets, sliced carrots, zucchini, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender-crisp, approximately 5-7 minutes. Add the halved cherry tomatoes and cook briefly for 1-2 minutes to soften.
- Make the Sauce: Lower the heat and stir in the heavy cream, grated Parmesan cheese, dried basil, and crushed red pepper flakes if using. Season with salt and black pepper to taste. Simmer the sauce gently, stirring occasionally, until it thickens slightly, about 3-4 minutes.
- Combine: Add the cooked pasta to the skillet with the creamy vegetable sauce. Toss well to coat the pasta evenly and heat through, about 1-2 minutes.
- Garnish and Serve: Remove from heat and sprinkle with chopped fresh parsley. Serve immediately for a warm, flavorful meal.
Notes
- Use fresh vegetables for the best texture and flavor.
- The crushed red pepper flakes are optional for a subtle spicy kick.
- For a lighter version, substitute heavy cream with half-and-half or use a plant-based cream alternative.
- To make it gluten-free, use gluten-free pasta.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
