This creamy pasta primavera recipe combines colorful, crisp vegetables with a rich and creamy sauce, creating a satisfying and flavorful dish. The vibrant mix of carrots, bell peppers, broccoli, and peas brings a burst of freshness to the pasta, while the creamy sauce coats each strand, making every bite heavenly. This recipe is perfect for a weeknight dinner when you want something quick, easy, and packed with nutrients. With a preparing time of just 30 minutes, you can enjoy a restaurant-worthy pasta dish in the comfort of your own home.
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup broccoli florets
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Directions
- Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the carrots, bell peppers, broccoli, and peas. Sauté for 5-7 minutes until the vegetables are tender-crisp.
- Add the minced garlic to the skillet and sauté for an additional 1 minute.
- Pour in the heavy cream and stir well. Bring the mixture to a simmer and cook for 3-4 minutes until the cream starts to thicken.
- Add the cooked penne pasta to the skillet, tossing it with the creamy vegetable sauce until well coated. Cook for an additional 2-3 minutes to allow the pasta to absorb the flavors.
- Stir in the grated Parmesan cheese until melted and incorporated into the sauce. Season with salt and pepper to taste.
- Remove the skillet from heat and garnish the creamy pasta primavera with fresh basil leaves.
- Serve hot and enjoy!
