This creamy veggie-loaded pasta primavera is one of my favorite ways to enjoy a colorful, fresh, and satisfying meal all in one bowl. It’s a quick and easy dinner that celebrates seasonal vegetables and wraps them in a light, creamy sauce that clings to every strand of pasta. I make this when I want something wholesome, vibrant, and comforting without being heavy.
Why You’ll Love This Recipe
I love how versatile and refreshing this dish is. It’s packed with crisp-tender vegetables, tossed with pasta, and coated in a sauce that’s both light and flavorful. It’s easy enough for a weeknight, yet beautiful and tasty enough to serve to guests. Whether I want to go meatless for the night or just sneak in more veggies, this recipe checks all the boxes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, fettuccine, or spaghetti)
- Olive oil
- Garlic, minced
- Onion, diced
- Bell peppers, sliced
- Zucchini, halved and sliced
- Cherry tomatoes, halved
- Broccoli florets
- Carrots, thinly sliced
- Frozen peas
- Heavy cream or plant-based cream
- Grated parmesan cheese or vegan alternative
- Salt and black pepper
- Fresh basil or parsley, chopped (for garnish)
- Lemon juice (optional, for brightness)
directions
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I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve a cup of pasta water, then drain the rest and set it aside.
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In a large skillet, I heat olive oil and sauté garlic and onion until soft.
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I add the bell peppers, carrots, broccoli, and zucchini, cooking until just tender but still vibrant.
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I stir in cherry tomatoes and peas, letting them soften slightly.
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I pour in the cream and a bit of the reserved pasta water, stirring until everything is combined and heated through.
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I add the cooked pasta to the skillet, tossing it in the sauce until well coated.
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I finish with grated parmesan, salt, pepper, and a squeeze of lemon juice. A sprinkle of fresh herbs adds the final touch.
Servings and timing
This recipe serves 4 and comes together in about 30 minutes. It’s perfect for a quick dinner that still feels nourishing and full of flavor.
Variations
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I swap in any veggies I have—like mushrooms, asparagus, or spinach—for a twist.
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To keep it vegan, I use dairy-free cream and vegan parmesan.
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If I want protein, I add chickpeas, grilled tofu, or even leftover roasted chicken.
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I sometimes use whole wheat or gluten-free pasta depending on what I have on hand.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of water or cream to loosen the sauce. It also reheats well in the microwave—just stir halfway through.
FAQs
Can I make this dish ahead of time?
Yes, I prep the veggies and even cook the pasta ahead. I just combine everything and heat it up when ready to eat.
What’s the best pasta shape for primavera?
I prefer shorter shapes like penne or fusilli for catching the veggies and sauce, but spaghetti works great too.
Can I make it without cream?
Absolutely. I’ve used just olive oil and a splash of pasta water for a lighter version, and it’s still delicious.
Is pasta primavera always vegetarian?
Traditionally, yes. But I sometimes add grilled chicken or shrimp if I’m in the mood for extra protein.
How do I keep the veggies from overcooking?
I cook the firmer veggies first, then add delicate ones like tomatoes and peas near the end to keep them crisp and colorful.
Conclusion
This pasta primavera is everything I want in a weeknight dinner: fresh, creamy, veggie-packed, and easy to make. It’s a simple yet impressive dish I can rely on anytime I want a hearty, wholesome meal that’s bursting with flavor and color. It never gets old.
Print
Creamy Veggie-Loaded Pasta Primavera in 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta, Vegetarian Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Creamy Veggie-Loaded Pasta Primavera is a vibrant, satisfying dish packed with fresh vegetables and tossed in a light, creamy sauce. Ready in just 30 minutes, it’s the perfect balance of comfort and nourishment—ideal for a quick weeknight dinner or a beautiful meatless meal that everyone will love.
Ingredients
12 oz pasta (penne, fettuccine, or spaghetti)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 bell pepper, sliced
1 zucchini, halved and sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 carrot, thinly sliced
- 1/2 cup frozen peas
- 1 cup heavy cream or plant-based cream
- 1/2 cup grated Parmesan cheese or vegan alternative
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- 2 tbsp fresh basil or parsley, chopped (for garnish)
- 1/2 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until softened.
- Add bell pepper, carrots, broccoli, and zucchini. Cook for 5–6 minutes until just tender.
- Stir in cherry tomatoes and peas. Cook for 2–3 minutes until slightly softened.
- Pour in cream and a splash of reserved pasta water. Stir to combine and let it heat through.
- Add cooked pasta to the skillet, tossing until evenly coated.
- Stir in Parmesan, season with salt, pepper, and a squeeze of lemon juice.
- Garnish with fresh herbs and serve warm.
Notes
- Swap in seasonal vegetables like mushrooms, asparagus, or spinach.
- Use dairy-free cream and vegan cheese to make it vegan.
- Add chickpeas, tofu, or grilled chicken for extra protein.
- Whole wheat or gluten-free pasta works just as well.
- Reheat with a splash of cream or water to refresh the sauce.
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