Big Bowl Pasta Primavera
Indulge in a vibrant and creamy pasta dish with our Big Bowl Pasta Primavera, a colorful celebration of fresh, seasonal vegetables and flavors! This recipe features tender penne pasta tossed in a luscious garlic and Parmesan cream sauce, perfectly complemented by an array of sautéed veggies like red and yellow bell peppers, zucchini, broccoli, cherry tomatoes, and baby spinach. The dish is finished with fragrant fresh basil and an optional sprinkle of extra Parmesan for a restaurant-quality touch. Ready in just 35 minutes, this pasta primavera is not only quick and easy but also a feast for the eyes and the taste buds—ideal for busy weeknights or casual gatherings. Packed with flavor and nutrition, this creamy pasta recipe is a must-try for pasta lovers and veggie enthusiasts alike!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 medium Zucchini, sliced into half moons
- 2 cups Broccoli florets
- 1.5 cups Cherry tomatoes, halved
- 2 cups Baby spinach
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat olive oil over medium heat.
Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the red and yellow bell peppers, zucchini, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the cherry tomatoes and cook for 2 more minutes until they begin to soften.
Stir in the baby spinach and cook for 1 minute until wilted.
Reduce the heat to low, then gently stir in the heavy cream and Parmesan cheese. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
Season with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Remove from heat and sprinkle with fresh basil leaves.
Serve immediately in large bowls, garnished with additional Parmesan if desired.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
