Description
Creamy Pasta Primavera is a delightful and colorful dish featuring fresh vegetables and a rich, creamy sauce, perfect for brightening up dinner nights.
Ingredients
12 oz (340 g) fettuccine or penne pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic minced
1 small onion finely chopped
1 cup (240 ml) heavy cream
½ cup (120 ml) milk
¾ cup (75 g) grated Parmesan cheese
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional for heat)
Juice of ½ lemon (for brightness)
1 small zucchini sliced into half moons
1 small yellow squash sliced into half moons
1 red bell pepper thinly sliced
1 small carrot thinly sliced
1 cup (100 g) broccoli florets
½ cup (75 g) cherry tomatoes halved
½ cup (75 g) green peas (fresh or frozen)
2 tablespoons olive oil (for sautéing)
Extra Parmesan cheese
Fresh parsley or basil finely chopped
Instructions
- Cook the fettuccine or penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
- Add the sliced zucchini, yellow squash, red bell pepper, carrot, and broccoli florets to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.
- Stir in the cherry tomatoes and green peas, cooking for an additional 2-3 minutes.
- Reduce the heat to low and pour in the heavy cream and milk, stirring well. Add the grated Parmesan cheese, salt, black pepper, crushed red pepper flakes, and lemon juice. Mix until the sauce is creamy and well combined.
- Toss the cooked pasta in the skillet with the creamy sauce and vegetables, ensuring the pasta is well-coated.
- Serve the creamy pasta primavera warm, garnished with extra Parmesan cheese and fresh herbs.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also substitute vegetables based on seasonal availability.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Creamy Pasta Primavera, Pasta Recipe, Vegetarian Dinner, Quick Dinner, Colorful Pasta Dish