Creamy Ramen Primavera
Elevate your weeknight dinner game with this Creamy Ramen Primavera—a vibrant and comforting dish that transforms humble instant ramen into a luscious, veggie-packed masterpiece. This quick 35-minute recipe pairs tender ramen noodles with a medley of fresh vegetables like zucchini, bell peppers, cherry tomatoes, and broccoli, all embraced by a rich, Parmesan-infused cream sauce. Perfect for families or busy weeknights, it’s a delicious nod to classic pasta primavera but with a fun ramen twist. Whether you’re craving a creamy bowl of comfort or looking for a creative way to enjoy more vegetables, this dish delivers bold flavors, creamy textures, and irresistible appeal. Ready in just under 40 minutes and perfect for any occasion, it’s topped with fresh parsley and a sprinkle of red pepper flakes for a final touch of flair. Try this Creamy Ramen Primavera tonight for a quick, indulgent escape!
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Recipe Information
Ingredients
- 2 packs Instant ramen noodles (no seasoning packet)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Cherry tomatoes, halved
- 1 medium Zucchini, sliced into half-moons
- 1 medium Bell peppers, thinly sliced
- 1 cup Broccoli florets
- 0.5 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Red pepper flakes (optional)
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a medium pot.
Add the ramen noodles and cook according to package instructions, typically 2-3 minutes. Drain and set aside. Do not use the seasoning packet.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes, zucchini, bell peppers, and broccoli. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the frozen peas and cook for another 2 minutes until heated through.
Pour in the heavy cream and stir to combine. Bring to a gentle simmer.
Gradually add the grated Parmesan cheese while stirring until melted and the sauce is smooth and creamy.
Season the sauce with salt, black pepper, and red pepper flakes, if using.
Add the cooked ramen noodles to the skillet and toss to coat in the creamy vegetable sauce.
Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors.
Remove from heat and garnish with freshly chopped parsley.
Serve warm, optionally topped with more Parmesan cheese or a sprinkle of red pepper flakes.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 23.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1962 mg | 42% | |
*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.
