Description
Indulge in the creamy goodness of this delectable Creamy Pasta Primavera, a delightful Italian-American dish that showcases a medley of vibrant spring vegetables tossed in a luscious Parmesan cream sauce. Perfect for a quick and satisfying weeknight dinner!
Ingredients
Scale
Pasta:
- 12 ounces fettuccine or penne pasta
Vegetables:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Boil pasta until al dente, then drain and set aside.
- Sauté Vegetables: In a skillet, sauté onion and garlic. Add broccoli, carrots, zucchini, and bell pepper. Cook until tender-crisp. Add cherry tomatoes and cook briefly.
- Make the Sauce: Stir in heavy cream, Parmesan, basil, red pepper flakes, salt, and pepper. Simmer until slightly thickened.
- Combine: Toss cooked pasta in the sauce until heated through. Garnish with parsley.
Notes
- You can swap in any seasonal vegetables or use a frozen vegetable medley.
- For a lighter version, use half-and-half instead of heavy cream.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 70 mg
