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–+ servings

Creamy Pasta Primavera

A delightful pasta dish filled with colorful vegetables and a rich, creamy sauce, perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Sauce
  • 8 oz pasta (penne or fettuccine) Cook according to package instructions.
  • 1 cup heavy cream The heart of the sauce.
  • 1/2 cup grated Parmesan cheese Use freshly grated for the best results.
  • 2 tbsp olive oil For that rich flavor.
  • 2 cloves garlic (minced) Add aroma and depth to the dish.
  • salt to taste Don't shy away!
  • pepper to taste Season well as the pasta absorbs the sauce.
Vegetables
  • 1 cup bell peppers (sliced thin) Assorted colors for a fun twist.
  • 1 cup zucchini (sliced into half-moons)
  • 1 cup cherry tomatoes (halved) Adds sweetness.
  • fresh basil for garnish Elevates the dish.

Method
 

Cook the Pasta
  1. Cook the pasta according to the package instructions until it’s al dente. Drain and set aside.
Prepare the Vegetables
  1. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the minced garlic and sauté until fragrant, about 30 seconds.
  2. Add the bell peppers and zucchini to the skillet, stirring for about 4-5 minutes until they start to soften.
  3. Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until slightly blistered.
Make the Sauce
  1. Pour in the heavy cream and let it bubble gently while stirring.
  2. Sprinkle in the grated Parmesan cheese and mix thoroughly until melted.
  3. Season the sauce with salt and pepper to taste.
Combine and Serve
  1. Toss the cooked pasta with the creamy mixture ensuring every piece is well-coated.
  2. Serve hot, garnished with fresh basil.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 400mgFiber: 3gSugar: 5g

Notes

This dish can be paired with a crisp green salad or toasted garlic bread. Store leftovers in an airtight container in the fridge for up to three days.

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