Cheesy Pasta Primavera
Indulge in the vibrant flavors of Cheesy Pasta Primavera, a comforting yet wholesome dish that brings together tender penne pasta, a medley of colorful sautéed vegetables, and a luxuriously creamy cheese sauce. Perfectly al dente pasta is tossed with zucchini, yellow squash, red bell pepper, carrots, cherry tomatoes, and peas, creating a rainbow of textures and flavors in every bite. The rich combination of parmesan and mozzarella cheese melts seamlessly into a velvety cream sauce, complemented by aromatic garlic, a hint of red pepper flakes, and fresh basil for a burst of freshness. Ready in just 35 minutes, this easy pasta recipe is ideal for weeknight dinners or casual gatherings, offering a delightful balance of indulgence and lightness. Serve it warm, garnished with extra parmesan, for a dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, thinly sliced
- 1.5 cups cherry tomatoes, halved
- 1 cup frozen peas
- 1.25 cups heavy cream
- 1 cup parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Add the diced zucchini, yellow squash, red bell pepper, and sliced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the cherry tomatoes and frozen peas. Cook for another 2 minutes, allowing the tomatoes to soften slightly.
Reduce the heat to low and stir in the heavy cream. Simmer for 1 minute, stirring to combine.
Add the reserved pasta water to the skillet to loosen the sauce if needed.
Stir in the parmesan cheese, mozzarella cheese, salt, black pepper, and optional red pepper flakes. Mix until the cheese is fully melted and the sauce is creamy.
Toss the cooked pasta with the cheesy vegetable sauce in the skillet until evenly coated.
Remove from heat and sprinkle the chopped fresh basil over the pasta.
Serve warm with an extra sprinkle of parmesan cheese if desired.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 603 mg | 46% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 912 mg | 19% | |
*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.
