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Pasta Primavera

A bright and simple dish that combines pasta with fresh vegetables and a creamy sauce, perfect for quick dinners or light lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 oz pasta of choice
  • 2 tablespoons olive oil
  • 1 cup heavy cream Alter with half-and-half for a lighter sauce
  • 1/2 cup grated Parmesan cheese For garnish and flavor
  • Salt to taste salt Add at the end to retain flavor
  • Pepper to taste pepper
Vegetables
  • 1 cup cherry tomatoes, halved Adds color and sweetness
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • Fresh basil for garnish Use for flavor and presentation

Method
 

Preparation
  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
Cooking
  1. Add the cherry tomatoes, zucchini, bell pepper, and broccoli; sauté until tender, about 5-7 minutes.
  2. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
  3. Combine the cooked pasta with the sauce and vegetables.
  4. Season with salt and pepper to taste.
Serving
  1. Serve garnished with fresh basil.

Notes

Store leftovers in a covered container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or cream to loosen the sauce. For a vegan version, use plant-based cream and dairy-free cheese.