Spaghetti Primavera Adopted
Transform your pasta night with "Spaghetti Primavera Adopted," a vibrant and creamy dish that celebrates the bounty of fresh vegetables. Perfectly al dente spaghetti is tossed in a luxurious sauce made with cream, Parmesan, and a medley of colorful veggies like zucchini, red bell pepper, cherry tomatoes, and peas, creating a harmony of flavors and textures. Enhanced with the aromatics of garlic and onion, and finished with fresh basil for a fragrant touch, this recipe balances decadence and lightness beautifully. Ideal for a quick dinner, this 40-minute meal is as wholesome as it is flavorful. Serve it hot, garnished with extra Parmesan and basil, for a restaurant-worthy pasta experience right at home. Perfect keywords: "creamy spaghetti primavera," "vegetarian pasta recipes," "quick dinner ideas with fresh veggies."
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 200 grams, halved cherry tomatoes
- 1 large, julienned carrot
- 100 grams, fresh or frozen green peas
- 100 ml heavy cream
- 50 grams, grated parmesan cheese
- 10 leaves, chopped fresh basil leaves
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 0.25 teaspoon (optional) crushed red pepper flakes
- 4 liters water
- 1 tablespoon salt (for pasta water)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and the spaghetti. Cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti. Set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced zucchini, red bell pepper, julienned carrot, and a pinch of salt. Sauté for 5-6 minutes until the vegetables are tender-crisp.
Stir in the halved cherry tomatoes and green peas. Cook for 2-3 minutes until the tomatoes begin to release their juices.
Reduce the heat to low and stir in the heavy cream. Let it simmer for 2-3 minutes, then add the grated Parmesan cheese, stirring until melted and incorporated.
Season the sauce with salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasoning as needed.
Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce. If the sauce seems too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Remove from heat and stir in the chopped basil leaves.
Serve the Spaghetti Primavera Adopted hot, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.3 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 558 mg | 12% | |
*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.
