Description
Creamy spring pasta primavera made with seasonal vegetables like zucchini, bell peppers, broccoli, and cherry tomatoes tossed in a rich Parmesan cream sauce. This quick and comforting pasta is bursting with fresh flavors and ready in just 35 minutes, perfect for busy weeknights or casual entertaining.
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain the pasta.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add bell peppers, zucchini, and broccoli and cook for 5–7 minutes until tender-crisp.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and smooth.
- Season with salt and black pepper to taste.
- Add cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed.
- Gently fold in cherry tomatoes and cook for 2–3 minutes.
- Remove from heat, garnish with fresh basil, and serve immediately.
Notes
For best texture, avoid overcooking the vegetables and use freshly grated Parmesan to ensure a smooth, creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
Keywords: creamy spring pasta, pasta primavera, spring pasta primavera recipe, creamy vegetable pasta