Pasta Primavera for Two
Treat yourself and a loved one to the vibrant flavors of "Pasta Primavera for Two," a quick and easy dinner bursting with fresh seasonal vegetables and a creamy Parmesan sauce. This light yet satisfying Italian-inspired dish combines tender penne pasta with crisp-tender zucchini, bell peppers, cherry tomatoes, broccoli, and yellow squash, all sautéed in fragrant garlic and olive oil. A splash of heavy cream and freshly grated Parmesan create a luxurious sauce that perfectly coats the noodles, while a sprinkling of fresh basil adds a fragrant, herby finish. Ready in just 35 minutes and ideal for date night or a cozy dinner, this colorful recipe is a great way to bring wholesome, garden-fresh ingredients to your table. Perfect for pasta lovers searching for a quick, delicious, and veggie-packed meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 ounces penne pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced into half-moons
- 1 small red bell pepper, julienned
- 1 cup broccoli florets
- 1 small yellow squash, sliced into half-moons
- 0.5 cup frozen peas
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed 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 1/2 cup of pasta water before draining. Set the pasta aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Add the cherry tomatoes, zucchini, red bell pepper, and broccoli to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the yellow squash and frozen peas. Cook for another 2-3 minutes until all the vegetables are tender-crisp.
Reduce the heat to low and pour in the heavy cream. Stir to combine and let it warm through for 1-2 minutes.
Gradually add the Parmesan cheese, stirring continuously to form a creamy sauce.
Season with salt, black pepper, and crushed red pepper flakes (if using). Adjust the seasoning as desired.
Add the cooked pasta to the skillet, tossing to coat it with the sauce and vegetables. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Remove the skillet from heat and stir in the fresh basil.
Divide the Pasta Primavera between two plates or bowls and serve immediately. Garnish with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 20.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1937 mg | 41% | |
*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.
