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Creamy Pasta Primavera with Parmesan

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A delightful creamy pasta dish filled with vibrant seasonal vegetables, perfect for family dinners and gatherings.

Ingredients

Scale
  • 8 oz Pasta (fusilli or penne)
  • 2 tablespoons Olive oil
  • 3 cloves Garlic, minced
  • 1 each Bell peppers (red and yellow), diced
  • 1 medium Zucchini, sliced
  • 1 cup Broccoli florets
  • 1 cup Cherry tomatoes, halved
  • 1 cup Heavy cream
  • 1 cup Parmesan cheese, grated
  • Salt and pepper, to taste
  • Fresh basil, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to boil. Add your pasta, cooking it according to package instructions until al dente. Drain and set aside, saving a bit of the pasta water for later.
  2. In a large skillet, heat the olive oil over medium-high heat. Add minced garlic, sautéing for about a minute until fragrant. Toss in the diced bell peppers, zucchini, and broccoli, cooking until tender and vibrant, about 5-7 minutes.
  3. Stir in the halved cherry tomatoes, allowing them to soften for another 3-4 minutes. Their juices will mingle with the other vegetables for a burst of freshness.
  4. Lower the heat to medium, and pour in the heavy cream. Stir everything together, letting it simmer gently for a couple of minutes. Add in the grated Parmesan, continuing to stir until the sauce is thick, creamy, and utterly irresistible.
  5. Add the cooked pasta to the skillet, gently tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water to get the desired consistency. Season with salt and pepper to taste.
  6. Dish your Creamy Pasta Primavera into bowls. Top with fresh basil for a pop of color and extra aroma. Serve hot and watch your loved ones dig in with joy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream or reserved pasta water if needed.

Nutrition

Find it online: https://recypez.com/creamy-pasta-primavera-with-parmesan/

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