Description
Enjoy the vibrant flavors of spring with this delightful Pasta Primavera recipe. It’s a creamy and satisfying dish packed with a variety of fresh vegetables and Parmesan cheese.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as penne, fettuccine, or farfalle)
Vegetables:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small zucchini (sliced)
- 1 yellow squash (sliced)
- 1 red bell pepper (sliced)
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup frozen peas (thawed)
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or half-and-half (optional)
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and set aside, saving 1/2 cup of pasta water.
- Sauté Vegetables: In a skillet, heat oil and butter. Sauté zucchini, squash, bell pepper, and broccoli until tender. Add garlic, tomatoes, peas, and red pepper flakes.
- Combine: Add cooked pasta to the skillet with reserved water, Parmesan, and cream. Toss until creamy. Season with salt and pepper.
- Serve: Garnish with basil or parsley and serve warm.
Notes
- Use any combination of fresh seasonal vegetables.
- For a lighter version, omit the cream and use extra pasta water.
- Add grilled chicken or shrimp for more protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg
