Creamy Pasta Primavera with Vegetables (Printable)
Fresh seasonal vegetables tossed in a luscious creamy sauce with penne pasta for a perfect meal.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 1 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, julienned
04 - 1 cup cherry tomatoes, halved
05 - 1 cup broccoli florets
06 - 1 cup snap peas, trimmed
07 - 1 small carrot, thinly sliced
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 - 1/2 cup grated Parmesan cheese
13 - Salt and black pepper, to taste
14 - 1/4 tsp red pepper flakes (optional)
15 - Zest of 1 lemon
→ Garnish
16 - 2 tbsp chopped fresh basil
17 - Additional grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. Reserve 1/2 cup of pasta water and drain the pasta.
02 - Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add carrot slices and broccoli florets to the skillet and sauté for 2 minutes.
04 - Incorporate zucchini, red bell pepper, and snap peas; cook for 3 to 4 minutes until just tender.
05 - Stir in the cherry tomatoes and cook for an additional 2 minutes.
06 - Reduce heat to low. Pour in heavy cream and half of the Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly.
07 - Add lemon zest, optional red pepper flakes, salt, and black pepper. Toss in the drained pasta, adding reserved pasta water as needed to achieve a smooth, silky sauce.
08 - Sprinkle with remaining Parmesan and chopped basil. Toss well to combine and serve immediately with additional Parmesan and basil if desired.
# Expert Advice:
01 -
- It comes together faster than you'd expect for something that tastes this composed and elegant.
- The sauce clings to every vegetable without being heavy, letting the fresh flavors actually shine through.
- You can swap vegetables based on whatever looks good that day, so it never gets boring.
02 -
- The pasta water is your friend—start with 1/4 cup, then add more as needed, because the starch in it helps the sauce cling to the pasta instead of just sliding off.
- If you add the cream while the heat is too high, it can break and become grainy; medium-low is the safest temperature zone.
- Don't let the vegetables sit in the pan any longer than necessary before adding cream, or they'll keep cooking and get mushy.
03 -
- Reserve pasta water before you drain anything—I keep a small measuring cup right next to the colander so it's impossible to forget.
- Fresh grated Parmesan makes a difference in how smoothly the sauce comes together; block cheese and a microplane works beautifully.