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Pasta Primavera

A colorful pasta dish loaded with fresh seasonal vegetables in a light creamy parmesan sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz penne pasta
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes halved
Sauce
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh basil chopped

Equipment

  • Large skillet
  • Wooden spoon
  • Large pot

Method
 

  1. Cook the pasta in salted boiling water until al dente, then drain and reserve some pasta water.
  2. Sauté garlic in olive oil, then cook the vegetables until tender-crisp.
  3. Add cream and parmesan, then stir until smooth.
  4. Toss in the cooked pasta and basil, adjusting sauce with reserved pasta water if needed.
  5. Serve immediately with extra parmesan.

Notes

Use seasonal vegetables for the freshest flavor and avoid overcooking to maintain vibrant color.