Creamy Pasta Primavera: Easy Dinner Recipe
Creamy Pasta Primavera is a simple, comforting dinner that brings together tender pasta, a mix of veggies, and a light cream sauce that doesn’t feel heavy. It’s the kind of meal that works year-round and comes together quickly, making it perfect for busy weeknights when you still want something homemade.
Looking for more dinner ideas? Try this tuscan pasta or chipotle pasta next.
This recipe is easy to make your own. Use the veggies you love, add protein if you want, or keep it simple and meatless. It’s the kind of dependable dinner you can count on when you need something comforting but not complicated.
What You’ll Love About This Recipe
Recipe Ingredients
Ingredient Notes
Pasta – Penne works well because it holds the sauce, but rotini or rigatoni also work.
Vegetables – Cut everything to similar sizes so they cook evenly.
Half and Half – Gives a creamy texture without being too heavy. You can also use heavy cream if you would like it richer.
Parmesan – Use freshly grated for smoother melting.
Cherry Tomatoes – Add at the end so they stay fresh and don’t break down too much.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Add Protein – Grilled chicken, shrimp, or salmon pair well.
Different Veggies – Asparagus, spinach, mushrooms, or green beans work nicely.
Lighter Option – Use milk instead of half and half, adding a little at a time.
Pasta Swap – Use whole wheat or protein pasta for extra fiber and protein.
How to Make Pasta Primavera: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Cook the penne in well-salted water according to package directions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add broccoli, bell pepper, squash, and zucchini. Cook until tender but still slightly crisp.
Step 3: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Step 4: Pour in the half and half and bring to a gentle simmer.
Step 5: Stir in Parmesan cheese, salt, black pepper, and red pepper flakes if using. Mix until smooth.
Step 6: Add the cooked pasta to the skillet and toss until fully coated in the sauce.
Step 7: Fold in the cherry tomatoes, garnish with extra Parmesan.
Step 8: Serve warm.
Recipe Tips and Tricks
Salt the pasta water well to season the dish from the start.
Don’t overcook the vegetables — they should still have a little bite.
Keep the sauce at a gentle simmer to avoid separating.
If the sauce thickens too much, add a splash of pasta water or cream.
Frequently Asked Questions
Can I substitute the vegetables?
Yes. This recipe is very flexible and works with many vegetables you already have.
Can I make this ahead of time?
You can cook it ahead, but it’s best enjoyed fresh. Reheat gently to maintain the sauce texture.
Is this dish very rich?
No. The sauce is creamy but balanced and not overly heavy.
Can I use pre-cut vegetables?
Absolutely. They’re a great time-saver and work well here.
I hope you love this pasta primavera. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
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Creamy Pasta Primavera
Ingredients
Pasta & Vegetables
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 yellow squash sliced
- 1 zucchini sliced
- 1 cup peas
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
Cream Sauce
- 1 cup half and half
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Prepare the penne according to package directions in salted water. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, squash, and zucchini. Cook until they are tender-crisp.
- Stir in the minced garlic and cook for about 30 seconds, until it becomes fragrant.
- Pour in the half and half (or heavy cream as noted in the original instructions) and bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese, salt, black pepper, and the red pepper flakes, if desired.
- Add the cooked pasta to the skillet and toss well to ensure it is fully coated with the cream sauce.
- Fold in the cherry tomatoes. Garnish with extra Parmesan and fresh herbs before serving.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data