Garden Pasta Primavera
Bursting with vibrant vegetables and bathed in a luscious Parmesan cream sauce, Garden Pasta Primavera is a feast for both the eyes and palate. This easy-to-make recipe combines tender penne pasta with a medley of crisp, sautéed veggies like zucchini, yellow squash, broccoli, and sweet cherry tomatoes, bringing the flavors of a summer garden to your table year-round. The rich, creamy sauce is elevated with fresh basil and a hint of garlic, while optional red pepper flakes add a subtle kick. Ready in just 35 minutes, this colorful vegetarian dish is perfect for busy weeknights or an impressive meatless dinner party offering. Garnish with extra Parmesan and basil for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium zucchini, sliced into half moons
- 1 medium yellow squash, sliced into half moons
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
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 cup of pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Add the diced red bell pepper, zucchini, yellow squash, and broccoli florets to the skillet. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp.
Add the cherry tomatoes and frozen peas to the skillet and cook for an additional 2 minutes.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer for 2-3 minutes, gently reducing.
Stir in the grated Parmesan cheese, fresh basil, salt, black pepper, and red pepper flakes (if using). Mix well until the cheese melts and the sauce becomes creamy. If needed, add reserved pasta water, 2 tablespoons at a time, to thin out the sauce.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce and vegetables.
Taste and adjust seasoning if necessary.
Serve immediately, garnished with additional Parmesan and fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.1 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 600 mg | 13% | |
*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.
