Vegetable Pasta Primavera

Vegetable Pasta Primavera with Cream Sauce is a delightful dish that brings together fresh seasonal vegetables and a rich, creamy sauce. It’s colorful, flavorful, and fun to make. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow. Plus, it’s perfect for any time of the year. Get ready to enjoy a plate of vibrant veggies and delicious pasta!

Why You’ll Love Vegetable Pasta Primavera with Cream Sauce

Vegetable Pasta Primavera with Cream Sauce is not just a meal; it’s an experience. The combination of seasonal vegetables and a creamy sauce makes each bite a burst of flavor. You’ll love the way this dish looks. It’s like a rainbow on your plate! Beyond the colors, it’s versatile too. You can change up the veggies based on what’s fresh and in season. It’s great for impressing friends, hosting family dinners, or simply enjoying a cozy night in.

Ingredients

• 8 ounces fettuccine pasta (or spaghetti, penne, or another shape)
• 4 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely chopped shallot (or yellow onion)
• 2 teaspoons finely chopped garlic (1-2 cloves)
• 1 carrot, peeled and sliced into matchsticks
• 2 cups broccoli florets (about 4 ounces)
• ½ pound fresh asparagus spears, sliced into 2-inch pieces
• 1 cup sliced bell pepper (red, orange, or a mix)
• 1½ cups heavy whipping cream
• Kosher salt
• 1 cup cherry tomatoes, sliced in half
• 1 cup peas (fresh or frozen)
• ¾ cup grated Parmesan cheese
• ¼ cup fresh basil leaves (or chopped parsley)

Cooking Instructions

Boil the Pasta

First things first, let’s get that pasta cooking! Grab a large pot and fill it with water. Bring the water to a boil over high heat. Don’t forget to salt the water generously—about 1 tablespoon of kosher salt for every quart. This helps flavor the pasta. Once it’s boiling, toss in your pasta. Follow the package directions to cook it until it’s al dente. This usually means it should be firm to the bite but not hard. When it’s done, drain it and keep it warm while you prepare the sauce.

Sauté Aromatics

Now, let’s make that sauce! In a large skillet (a 12-inch one works great), melt the butter and olive oil over medium heat. As they melt together, they create a delicious base for your dish. Add the finely chopped shallot and garlic to the skillet. Cook them until they become aromatic. This should take about 1 minute. Keep stirring to avoid burning. The smell will be heavenly!

Add Carrots

Time to add some crunch! Introduce the sliced carrots to the pan. Stir them into the butter and oil mix. Cook for about 3-4 minutes. You want them to become bright orange and just slightly tender. They add a lovely sweetness to the dish.

Steam Broccoli and Asparagus

Next up, the green veggies! Add the broccoli florets and the sliced asparagus to your skillet. These veggies are full of flavor and nutrients. Cover the pan with a lid and let them steam for 4-5 minutes. You’ll know they’re ready when they turn a bright green color and are slightly tender. Steaming helps to keep their vibrant color and crunch.

Incorporate Bell Peppers

Now that your greens are steamed, it’s time to add some color! Remove the lid from the skillet and toss in the sliced bell peppers. You can choose red, orange, or even a mix for a fun look. Stir them in and cook for an additional 1-2 minutes. You want them to stay crisp but slightly softened.

Create the Cream Sauce

Here comes the creamy magic! Pour in the heavy whipping cream and add about 1 teaspoon of salt to the skillet. Turn up the heat to medium-high and bring the cream to a gentle boil. Stir it occasionally. Let it cook for about 5 minutes until it thickens up. The sauce should be luscious and coat the back of a spoon.

Mix in Remaining Vegetables

Once your sauce is thick, stir in the cherry tomatoes, peas, and ½ cup of the grated Parmesan cheese. The cheese adds richness and flavor. Mix everything together well. Then, turn off the heat. The residual warmth will help the tomatoes soften without losing their shape.

Combine Pasta and Sauce

Now, it’s time for the pasta! Add the cooked pasta to the skillet and gently stir everything together. You want to make sure every strand of pasta is coated in that creamy sauce. The colors from the veggies will look stunning against the pasta.

Serve and Garnish

You can serve the pasta in a big bowl or right from the pan. It looks great either way! Just before serving, sprinkle the remaining ¼ cup of Parmesan cheese and the fresh basil leaves on top. The basil adds a fresh aroma and a pop of color. Serve it immediately and watch everyone dig in!

Serving Suggestions

This Vegetable Pasta Primavera with Cream Sauce pairs wonderfully with a crisp green salad. A side of garlic bread can also be a hit, adding a nice crunch to the meal. If you enjoy wine, a light white wine like Sauvignon Blanc is a perfect match. It enhances the flavors of the dish beautifully.

Tips for Success

• Use fresh seasonal vegetables: For the best flavor and nutrition, stick with what’s fresh. Farmers’ markets are great places to find seasonal produce.
• Don’t overcook the pasta: Remember, it should be slightly firm to the bite (al dente). This helps keep the texture nice.
• Adjust seasoning: Feel free to add more salt or pepper to taste. You can also sprinkle in some dried herbs if you like.

Variations

This dish is super versatile! Here are a few fun ideas:

• Swap the veggies: Use whatever you have on hand or what’s in season. Zucchini, spinach, or mushrooms would all be great additions.
• Add protein: If you want to make it more filling, add grilled chicken, shrimp, or tofu. It’s a great way to make it a complete meal.
• Experiment with cheese: Try different cheeses like goat cheese or feta for a unique twist. Each one brings its own flavor.

FAQs

1. Can I use frozen vegetables for this recipe?
Yes, you can absolutely use frozen vegetables. Just be sure to thaw and drain them well before adding to the dish. This helps avoid excess water in your sauce.

2. How can I store leftover Vegetable Pasta Primavera?
Store any leftovers in an airtight container in the refrigerator. They should stay good for about 3 days. Just reheat gently before eating!

3. Can I make this dish vegan?
Yes! You can substitute the heavy cream with coconut cream or cashew cream. For cheese, look for plant-based options. It’s a great way to enjoy this dish without dairy!

4. What type of pasta works best for Primavera?
While fettuccine is traditional, feel free to use any pasta shape you prefer. Whole grain or gluten-free options work great too.

In conclusion, making Vegetable Pasta Primavera with Cream Sauce is not only easy but also enjoyable. The blend of colorful ingredients and creamy sauce is sure to impress everyone at your table. It’s a dish you can customize, making it perfect for any occasion. So gather your ingredients, roll up your sleeves, and dive into this delicious culinary adventure. You’re going to love it!

More Easy Salads & Sides Recipes:

• Pesto Chicken Salad
• Mediterranean Chickpea Salad Bowl
• Rice Paper Chive Dumplings
• Vegan Cobb Salad

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Vegetable Pasta Primavera

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Vegetable Pasta Primavera is a vibrant, creamy dish that combines fresh seasonal vegetables and pasta for a delightful, flavorful experience.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 8 ounces fettuccine pasta (or spaghetti, penne, or another shape)
• 4 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely chopped shallot (or yellow onion)
• 2 teaspoons finely chopped garlic (1–2 cloves)
• 1 carrot, peeled and sliced into matchsticks
• 2 cups broccoli florets (about 4 ounces)
• ½ pound fresh asparagus spears, sliced into 2-inch pieces
• 1 cup sliced bell pepper (red, orange, or a mix)
• 1½ cups heavy whipping cream
• Kosher salt
• 1 cup cherry tomatoes, sliced in half
• 1 cup peas (fresh or frozen)
• ¾ cup grated Parmesan cheese
• ¼ cup fresh basil leaves (or chopped parsley)

Instructions

• Boil pasta in salted water until al dente, then drain and keep warm.
• Melt butter and olive oil in a skillet, add shallot and garlic, cooking until aromatic.
• Add sliced carrots and cook until slightly tender.
• Add broccoli and asparagus, cover, and steam until bright green and tender.
• Add bell peppers and cook until slightly softened.
• Pour in heavy cream and salt, bring to a boil, and let thicken.
• Stir in cherry tomatoes, peas, and Parmesan, mixing well.
• Combine pasta with the sauce, ensuring all pasta is coated.
• Serve garnished with remaining Parmesan and fresh basil.

Notes

Use fresh seasonal vegetables for best flavor.
Ensure pasta is cooked al dente for the right texture.
Feel free to adjust seasonings to taste.

• Author: Martha
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Calories: 650
• Sugar: 5g
• Sodium: 800mg
• Fat: 36g
• Saturated Fat: 21g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 100mg