Creamy Pasta Primavera Delight (Printable)
A creamy pasta with fresh spring vegetables tossed in a luscious sauce for a colorful meal.
# Ingredient List:
→ Pasta
01 - 12 oz penne or fettuccine pasta
→ Vegetables
02 - 1 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 medium carrot, julienned
06 - 1 cup cherry tomatoes, halved
07 - 1 cup sugar snap peas, trimmed
08 - 2 cloves garlic, minced
→ Sauce
09 - 2 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 3/4 cup plus 1 tbsp heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - Zest of 1 lemon
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh basil
16 - Additional grated Parmesan cheese, as desired
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add zucchini, red and yellow bell peppers, and carrot to the skillet. Sauté for 3 to 4 minutes until vegetables begin to soften.
04 - Stir in sugar snap peas and cherry tomatoes. Continue to cook for 2 to 3 minutes until vegetables are tender but still vibrant.
05 - Reduce heat to low, pour in heavy cream and add lemon zest. Stir to combine and simmer gently for 2 to 3 minutes.
06 - Add cooked pasta to the skillet with vegetables and sauce. Sprinkle in Parmesan cheese and toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
07 - Season with salt and freshly ground black pepper to taste. Remove from heat and fold in chopped basil. Serve immediately garnished with additional Parmesan and basil if desired.
# Expert Tips:
01 -
- The entire dish comes together in under 40 minutes, which means weeknight dinner without the stress.
- It tastes indulgent and restaurant-worthy, but you're actually just letting fresh vegetables shine in a simple cream sauce.
- Every vegetable stays vibrant instead of turning into mush, because you add them in stages like you actually know what you're doing.
02 -
- Reserve your pasta water before you drain—that starchy liquid is what makes the cream sauce cling to everything instead of pooling at the bottom.
- Don't add the cream until your vegetables are already soft; if they're still firm, they won't finish cooking gently in the cream and will end up mushy from the heat.
03 -
- Grate your Parmesan fresh right before you use it; pre-grated cheese has anti-caking agents that keep it from melting into the sauce the way it should.
- If your sauce breaks or looks grainy, whisk in a splash of pasta water off the heat and it usually comes back together smoothly.