Creamy Pasta Primavera (Printable version)

Vibrant pasta stirred with fresh spring vegetables in a luscious creamy sauce for a colorful meal.

# Ingredient list:

→ Pasta

01 - 12 ounces penne or fettuccine pasta

→ Vegetables

02 - 1 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 medium carrot, julienned
06 - 1 cup cherry tomatoes, halved
07 - 1 cup sugar snap peas, trimmed
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons olive oil
10 - 2 tablespoons unsalted butter
11 - ¾ cup plus 1 tablespoon heavy cream
12 - ¾ cup grated Parmesan cheese
13 - Zest of 1 lemon
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh basil
16 - Additional grated Parmesan cheese, as desired

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add zucchini, red and yellow bell peppers, and carrot to the skillet. Sauté for 3 to 4 minutes until vegetables begin to soften.
04 - Stir in sugar snap peas and cherry tomatoes. Cook for an additional 2 to 3 minutes until vegetables are tender but retain their vibrant color.
05 - Reduce heat to low. Pour in heavy cream and add lemon zest, stirring to combine. Simmer gently for 2 to 3 minutes to develop flavor.
06 - Add cooked pasta to the skillet with vegetables and sauce. Sprinkle in Parmesan cheese and toss thoroughly to coat. Add reserved pasta water gradually to adjust sauce consistency as needed.
07 - Season with salt and freshly ground black pepper to taste. Remove from heat and fold in chopped basil.
08 - Plate immediately, garnished with additional grated Parmesan and basil if desired.

# Expert Tips:

01 -
  • It tastes like spring tastes, if that makes sense—bright, creamy, and somehow both comforting and refreshing at once.
  • You can have dinner on the table in under 45 minutes without feeling like you rushed through anything.
  • Every vegetable stays vibrant and tender, never mushy or overdone, because the timing is forgiving once you get the rhythm.
02 -
  • If you overcook the vegetables before adding the cream, they'll turn mushy and lose their bright color—keep an eye on them and pull them off the heat while they still have slight resistance.
  • Pasta water is your secret weapon; a few splashes can transform a sauce from paste-like to silky, so never throw it away.
  • Lemon zest changes everything about this dish, cutting through the richness in a way that makes every flavor pop—don't skip it or substitute juice.
03 -
  • Reserve pasta water like your life depends on it—it's the difference between a sauce that coats the noodles and one that sits in a puddle on the plate.
  • If you want to add protein, sauté shrimp separately and add it in the final minute, or toss in shredded cooked chicken so it doesn't dilute the sauce with its moisture.
  • Whole wheat pasta works beautifully here and actually adds a subtle earthiness that complements the cream, so don't hesitate to swap it in.

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