Pasta Primavera is a colorful dish packed with fresh veggies and pasta. It’s not just good-looking, it tastes amazing too! Perfect for a quick meal that feels like a fancy dinner.
I love how easy it is to mix and match veggies. When I have leftovers, I throw them in, and it’s always a hit! Plus, who can resist that bright shine of olive oil? It’s a joy to eat! 🍝
Key Ingredients & Substitutions
Penne Pasta: This is my go-to for Pasta Primavera due to its hollow shape that captures the sauce. If you want a gluten-free option, try using chickpea pasta or zucchini noodles for a lighter dish.
Asparagus: Fresh asparagus adds a lovely crunch. If you can’t find it, green beans or broccoli would work well too. Just make sure they’re cut into smaller pieces to match the cooking time.
Heavy Cream: It gives a rich and creamy texture. If you prefer a lighter option, you can substitute it with half-and-half or use a plant-based cream for a dairy-free choice.
Parmesan Cheese: Grated Parmesan adds a great salty flavor. If you need a vegan alternative, nutritional yeast is a fantastic substitute for a cheesy taste without the dairy.
How Do I Cook the Veggies Just Right?
Getting veggies perfectly tender and vibrant is key in this recipe. Here’s my method:
- Start with garlic in olive oil for flavor, but don’t burn it.
- Add harder veggies like asparagus and carrots first. Give them a 4-5 minute head start to cook.
- Then, toss in zucchini and bell peppers. They need less time, just about 3 minutes.
- Cherry tomatoes go last, cooking only until they soften. This keeps their shape and fresh taste.
It’s all about timing! By layering the veggies, you ensure each one is perfectly cooked and flavorful. Enjoy your Pasta Primavera! 🌱
Delicious Pasta Primavera Recipe
Ingredients You’ll Need:
- 12 oz penne pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup green peas (fresh or frozen)
- 1 medium carrot, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This delightful Pasta Primavera will take about 25-30 minutes to prepare. You’ll spend around 10-12 minutes boiling the pasta and sautéing the veggies, followed by 5-10 minutes simmering and combining everything together. Quick, simple, and oh-so-tasty!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until it’s al dente (usually around 10-12 minutes). Once done, reserve about 1/2 cup of the pasta water, then drain the pasta and set it aside.
2. Sauté the Garlic:
While the pasta is cooking, take a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute until it becomes fragrant. This will create a lovely base flavor for your veggies!
3. Add the Veggies:
Next, toss in the asparagus, zucchini, yellow bell pepper, carrot, and peas. Sauté all these colorful vegetables together for about 4-5 minutes, stirring occasionally, until they are tender-crisp. You want them to retain a bit of their crunch!
4. Stir in the Tomatoes:
Add the halved cherry tomatoes to the skillet, stirring them in gently. Cook for another 2 minutes until they soften a bit but still hold their shape.
5. Make it Creamy:
Pour in the heavy cream (or half-and-half), stirring everything together. Let it simmer for about 2-3 minutes until the sauce slightly thickens. If it gets too thick, you can always add a splash of the reserved pasta water.
6. Combine Everything:
Now, add the drained pasta to the skillet and toss well to combine it with the vegetables and creamy sauce. If you feel the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
7. Final Touches:
Remove the skillet from heat, and stir in the grated Parmesan cheese and chopped parsley. Season your dish with salt, freshly ground black pepper, and the optional red pepper flakes if you like a bit of heat.
8. Serve and Enjoy:
Plate your vibrant Pasta Primavera immediately and sprinkle a bit more Parmesan on top for extra flavor. Dive in and enjoy a delicious, hearty meal!
Cooking this delightful dish should bring a smile to your face. Happy eating! 🌟
Can I Use Different Vegetables?
Absolutely! Feel free to swap in any seasonal vegetables you love or have on hand, like bell peppers, spinach, or even broccoli. Just keep in mind that different veggies may require slightly different cooking times.
Can I Make This Dish Vegan?
Yes! To make Pasta Primavera vegan, substitute the heavy cream with a plant-based cream, and use a vegan cheese alternative or nutritional yeast instead of Parmesan.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy again, just reheat in a skillet over low heat, adding a splash of water or broth to loosen up the sauce.
Can I Add Protein to This Recipe?
Definitely! Grilled chicken, shrimp, or even chickpeas would be great additions for extra protein. Just cook them separately and mix them in when you combine the pasta and veggies.
