Creamy Pasta Primavera
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.
Servings: 6
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
Serving Suggestions: This pasta is excellent as a light main course or paired with grilled protein (chicken or fish). Serve alongside a simple green salad or garlic bread.
Storage: Leftovers can be refrigerated for up to 3 days. When reheating on the stovetop or microwave, add a splash of cream if the sauce seems too thick.