Pasta Primavera
This fresh and flavorful Pasta Primavera is packed with vibrant vegetables, a light creamy sauce, and perfectly cooked pasta. It’s a quick and easy dish perfect for any season!
Equipment
- Large pot
- Large skillet
- Cutting board & knife
- Wooden spoon
- Cheese grater
Ingredients
For the Pasta:
- 12 oz linguine or penne
- Salt for boiling water
- For the Vegetables:
- 1 tbsp olive oil
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 1 yellow squash sliced
- 1/2 red bell pepper thinly sliced
- 1/2 green bell pepper thinly sliced
- 1/2 cup asparagus trimmed and cut into 1-inch pieces
- 2 cloves garlic minced
For the Sauce:
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes optional
- Salt and black pepper to taste
- 1/4 cup fresh basil chopped
Instructions
- Cook the Pasta – Boil pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Sauté the Vegetables – Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds. Add zucchini, squash, bell peppers, and asparagus; sauté for 4–5 minutes. Stir in cherry tomatoes and cook for another 2 minutes.
- Make the Sauce – Push the vegetables to the side of the pan. Melt butter, then stir in heavy cream, Parmesan cheese, and red pepper flakes. Let the cheese melt into the sauce.
- Combine Everything – Add the drained pasta to the skillet and toss to coat with the sauce. Season with salt and black pepper. Stir in fresh basil before serving.
Notes
For a lighter version, replace heavy cream with vegetable broth or milk.
Add grilled chicken or shrimp for extra protein.
Store leftovers in an airtight container in the fridge for up to 3 days.
Add grilled chicken or shrimp for extra protein.
Store leftovers in an airtight container in the fridge for up to 3 days.