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.
