Description
A quick and delicious Creamy Pasta Primavera featuring tender penne pasta tossed with sautéed fresh vegetables and a luscious Parmesan cream sauce, ready in just 30 minutes for a perfect weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz penne or fettuccine pasta
Sauce and Vegetables
- 1 cup heavy cream
- 1 cup mixed fresh vegetables (bell peppers, zucchini, cherry tomatoes)
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Pasta: Boil salted water in a large pot. Add pasta and cook until al dente according to package instructions, usually about 8-10 minutes. Drain and set aside.
- Sauté the Vegetables: In a skillet over medium heat, heat olive oil and add minced garlic. Cook for about 1 minute until fragrant, then add sliced bell peppers and zucchini. Sauté the vegetables until they become tender, approximately 5-7 minutes.
- Add the Creamy Sauce: Stir in the heavy cream with the vegetables in the skillet. Let the mixture heat through gently for about 2-3 minutes, allowing the sauce to thicken slightly.
- Combine Everything Together: Fold the cooked pasta and freshly grated Parmesan cheese into the skillet with the creamy vegetable sauce. Mix well until the pasta is evenly coated. Season with salt and freshly ground black pepper to taste.
- Serve Up Your Masterpiece: Plate the creamy pasta primavera and sprinkle with additional Parmesan cheese if desired. Serve warm and enjoy your flavorful meal!
Notes
- For extra protein, consider adding grilled chicken or shrimp.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Cherry tomatoes can be added along with other vegetables for bursts of sweetness.
- Use gluten-free pasta to make the dish gluten-free.
- Fresh herbs such as basil or parsley can be added for extra flavor.
