Description

Creamy Pasta Primavera is a delightful dish that harmoniously combines fresh vegetables and a rich, creamy sauce. With colorful veggies and perfectly cooked pasta, this recipe not only satisfies your taste buds but also brings a burst of summer flavors to your table. Perfect for busy weeknights or elegant gatherings, this versatile dish allows for customization with seasonal produce or protein additions.

Ingredients

Scale

8 oz fettuccine or penne pasta
1 cup diced bell peppers (mixed colors)
1 cup sliced zucchini
1 cup julienned carrots
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp extra virgin olive oil
Salt and pepper to taste
1 tsp Italian herbs

Instructions

Cook the pasta in salted boiling water according to package directions until al dente; drain.
In a large skillet, heat olive oil over medium heat. Sauté bell peppers, zucchini, and carrots for about 5 minutes until tender-crisp.
Add minced garlic and sauté for an additional 30 seconds before pouring in heavy cream. Simmer gently until slightly thickened.
Stir in grated Parmesan cheese until melted, then season with salt, pepper, and Italian herbs.
Add drained pasta to the skillet, tossing well to coat with the creamy sauce.
Serve hot, garnished with extra Parmesan and fresh basil.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approx. 250g)
Calories: 550
Sugar: 4g
Sodium: 680mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 18g
Cholesterol: 70mg

Keywords: Customize this dish by substituting seasonal vegetables or adding grilled chicken or shrimp for added protein. For a lighter version, replace heavy cream with Greek yogurt or low-fat milk.