Creamy Pasta Primavera with Parmesan
A delightful and vibrant pasta dish featuring fresh vegetables in a creamy sauce, perfect for family gatherings or weeknight meals.
Ingredients
Pasta and Sauce Ingredients
- 8 oz Pasta (fusilli or penne) About 2 cups of your favorite pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 each Bell peppers (red and yellow), diced
- 1 medium Zucchini, sliced
- 1 cup Broccoli florets
- 1 cup Cherry tomatoes, halved
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
Cooking Pasta
- In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing Vegetables
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Toss in the diced bell peppers, zucchini, and broccoli florets. Cook for about 5-7 minutes or until the veggies are tender yet crisp.
Making Cream Sauce
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese, mixing until the sauce is creamy and fully integrated.
- Season with salt and pepper to taste.
Combining All
- Fold the cooked pasta into the creamy vegetable mixture, ensuring every piece is coated.
- Add in the cherry tomatoes and cook for an additional 2-3 minutes to warm them through.
Serving
- Plate your creamy primavera, garnishing with fresh basil and additional Parmesan if desired. Enjoy your culinary masterpiece!
Notes
For substitutions, feel free to swap out any veggies for what you have on hand, such as spinach, asparagus, or carrots. Ensure your pasta is cooked to al dente for best texture. Avoid overheating the cream or sauce to prevent graininess.