Description
Celebrate the vibrant colors of spring with Creamy Pasta Primavera, featuring al dente pasta and a rainbow of seasonal vegetables in a silky cream sauce.
Ingredients
- Pasta of choice (spaghetti, fettuccine, or penne)
- 1 medium zucchini, diced
- 1 cup peas (fresh or frozen)
- 1 bell pepper, sliced (any color)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to the package directions. Reserve 1 cup of pasta water before draining.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Toss in the zucchini and bell peppers, cooking for about 3-4 minutes until they soften. Add peas during the last minute of cooking.
- Make the Sauce: Lower the heat and pour in the cream, followed by the grated Parmesan. Stir until the cheese melts and the sauce is smooth. If it seems too thick, add a bit of the reserved pasta water.
- Combine: Add the drained pasta right into the skillet, tossing everything together until the pasta is well coated with the creamy sauce. Season with salt and pepper to taste.
- Serve: Plate and enjoy your Creamy Pasta Primavera hot!
Notes
Consider serving with a light side salad or garlic bread. A splash of lemon juice can brighten the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian