Ranch Pasta Primavera
Indulge in the creamy, veggie-packed goodness of Ranch Pasta Primavera, a vibrant dish that brings together tender penne pasta, fresh garden vegetables, and a luxurious ranch-infused cream sauce. This easy-to-make dinner boasts a colorful medley of zucchini, yellow squash, red bell peppers, and sweet cherry tomatoes, all sautéed to perfection and paired with the rich, tangy flavor of ranch seasoning. Topped with a sprinkle of Parmesan cheese and fresh parsley, this quick 35-minute recipe is perfect for weeknight dinners or gatherings where you want to impress with minimal effort. Both comforting and light, Ranch Pasta Primavera is a family-friendly favorite that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 2 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 medium red bell pepper, julienned
- 1.5 cups cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 1 cup heavy cream
- 2 tablespoons ranch seasoning mix
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the 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 zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes and peas, cooking for an additional 2-3 minutes.
Lower the heat to medium-low and pour in the heavy cream. Stir in the ranch seasoning mix until well combined.
Allow the sauce to gently simmer for 2-3 minutes, then add the cooked pasta to the skillet. Toss the pasta to coat it evenly in the creamy ranch sauce.
Add the grated Parmesan cheese and stir until melted and incorporated. Season with salt and black pepper to taste.
Garnish with fresh parsley and serve warm. Optionally, sprinkle more Parmesan on top for extra flavor.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4134 mg | 180% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 40.9 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3608 mg | 77% | |
*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.
