Creamy Pasta Primavera
A delightful dish mixing colorful vegetables with pasta and a rich, creamy sauce. Perfect for busy weeknights and gatherings, this customizable recipe is both satisfying and healthy.
Ingredients
Pasta and Base Ingredients
- 8 oz Pasta (such as penne or fettuccine) Use your preferred type of pasta
- 1 medium Zucchini Chopped
- 1 medium Bell peppers Chopped
- 1 medium Carrots Chopped
- 1 cup Cherry tomatoes Halved
- 1 medium Lemon Juiced
Creamy Sauce Ingredients
- 1 cup Heavy cream For a lighter version, substitute with half-and-half
- 1/2 cup Parmesan cheese Grated
Seasoning and Garnish
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Black pepper Adjust to taste
- 2 tablespoons Olive oil For sautéing
- 1/4 cup Fresh herbs (such as basil or parsley) Chopped, for garnish
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing Vegetables
- In a large skillet, heat olive oil over medium heat.
- Add chopped zucchini, bell peppers, and carrots. Sauté until tender, about 5-7 minutes.
- Add cherry tomatoes and cook for another 2-3 minutes.
Combining Ingredients
- In a separate bowl, mix heavy cream, lemon juice, salt, and pepper.
- Combine cooked pasta with the sautéed vegetables in the skillet.
- Pour the cream mixture over the pasta and toss to coat.
- Stir in grated Parmesan cheese and fresh herbs.
Serving
- Serve warm, garnished with additional herbs if desired.
Notes
Use fresh seasonal vegetables for the best flavor and nutrition. Experiment with different types of pasta like whole wheat or gluten-free options. If you prefer a lighter version, you can use half-and-half instead of heavy cream. Add proteins like grilled chicken or shrimp for a more filling meal.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 4g
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