Description
A delightful vegetarian pasta dish celebrating the vibrant flavors of fresh vegetables in a creamy sauce.
Ingredients
Scale
- 12 oz penne or fettuccine pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup zucchini, sliced
- 1 cup yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Optional: red pepper flakes for heat
Instructions
- Cook the pasta according to the package directions until al dente, reserving 1/2 cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat and sauté the onions for 3-4 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Introduce the sliced red bell pepper, broccoli, zucchini, and yellow squash, cooking for 5-7 minutes until tender-crisp.
- Stir in the halved cherry tomatoes and cook for an additional 2 minutes.
- Reduce the heat and add the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper, mixing well and simmering for 3-5 minutes until the sauce thickens.
- Add the cooked pasta to the skillet, tossing until well coated, and adjust the sauce’s consistency with reserved pasta water if needed.
- Garnish with parsley and optional red pepper flakes, then serve hot.
Notes
Use fresh, in-season vegetables for best flavor. This dish can also be customized with different pasta types or protein additions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: pasta, primavera, creamy, vegetarian, Italian