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Best Creamy Spring Pasta Primavera Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
  2. Reserve ½ cup pasta water, then drain the pasta.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add minced garlic and sauté for about 1 minute until fragrant.
  5. Add bell peppers, zucchini, and broccoli and cook for 5–7 minutes until tender-crisp.
  6. Pour in heavy cream and bring to a gentle simmer.
  7. Stir in grated Parmesan cheese until melted and smooth.
  8. Season with salt and black pepper to taste.
  9. Add cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed.
  10. Gently fold in cherry tomatoes and cook for 2–3 minutes.
  11. 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.