The Perfect Pasta Primavera
Bright, colorful, and bursting with fresh flavors, The Perfect Pasta Primavera is a celebration of seasonal vegetables and creamy comfort. This easy-to-make classic combines tender al dente penne pasta with a medley of crisp-tender veggies—like zucchini, asparagus, and cherry tomatoes—all enveloped in a velvety Parmesan cream sauce. With just 40 minutes from prep to plate, it's the ultimate weeknight dinner that's as gorgeous as it is delicious. Expertly seasoned with garlic, fresh basil, and optional red pepper flakes for a hint of heat, this pasta dish is a versatile crowd-pleaser. Perfect for vegetarian meals or as a side for hearty mains, Pasta Primavera lets the natural flavors of vibrant produce shine. Whether you're entertaining or treating yourself, it's a true taste of spring and summer on a plate!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh basil, chopped
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring 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.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes, zucchini, yellow squash, red bell pepper, and asparagus to the skillet. Sauté the vegetables for 5–7 minutes until they are tender but still crisp.
Reduce the heat to low and stir in the heavy cream. Let it simmer for 2–3 minutes, then fold in the baby spinach and cook until just wilted.
Stir in the grated Parmesan cheese and mix until the sauce is creamy and smooth. If the sauce is too thick, add some reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. Season with salt, black pepper, and crushed red pepper flakes (if using).
Remove the skillet from heat and stir in the chopped basil. Adjust seasoning as needed.
Serve the Pasta Primavera immediately, garnished with additional Parmesan cheese and basil if desired. Enjoy!
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.7 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 896 mg | 19% | |
*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.
