Creamy Pasta Primavera Easy
This easy Creamy Pasta Primavera is your go-to recipe for a vibrant and comforting weeknight meal that comes together in just 35 minutes! Featuring tender penne pasta tossed in a luscious Parmesan cream sauce, this dish is bursting with the freshness of red bell peppers, zucchini, yellow squash, cherry tomatoes, and peas. The addition of Italian seasoning and a hint of garlic adds aromatic depth, while freshly chopped basil provides the perfect finishing touch. Ideal for busy schedules, this one-pan recipe uses simple, wholesome ingredients and is customizable to suit your favorite seasonal vegetables. Perfectly creamy, colorful, and satisfying, this pasta primavera will quickly become a family favorite for any occasion.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 pcs garlic cloves, minced
- 1 pc red bell pepper, thinly sliced
- 1 pc zucchini, sliced into half moons
- 1 pc yellow squash, sliced into half moons
- 1.5 cups cherry tomatoes, halved
- 1 cup frozen peas
- 1 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves, chopped
- 4 quarts water for boiling pasta
Instructions
Fill a large pot with 4 quarts of water, add 1 teaspoon of salt, and bring it to a boil.
Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the red bell pepper, zucchini, and yellow squash to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the cherry tomatoes and frozen peas. Cook for another 2-3 minutes until the tomatoes start to blister and the peas are warmed through.
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine with the vegetables.
Add the grated Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until the cheese has melted and the sauce is creamy.
Gently toss the cooked pasta into the skillet with the vegetable cream sauce. If the sauce seems too thick, add a splash of reserved pasta water until it reaches your desired consistency.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove from heat and garnish with freshly chopped basil leaves before serving.
Serve warm and enjoy your creamy pasta primavera!
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 30.1 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3123 mg | 66% | |
*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.
