Creamy Pasta Primavera (Printable Version)

Vibrant pasta with fresh vegetables in a creamy sauce, prepared in one pot for a quick, easy meal.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Vegetables

02 - 1 medium zucchini, sliced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup snap peas, trimmed and halved
07 - 1 medium carrot, sliced thin
08 - 2 cloves garlic, minced

→ Sauce

09 - 2 tablespoons olive oil
10 - 3 cups vegetable broth
11 - 1 cup heavy cream
12 - 3/4 cup grated Parmesan cheese
13 - 1/2 teaspoon dried Italian herbs
14 - Salt and black pepper to taste

→ Garnish

15 - 2 tablespoons chopped fresh basil
16 - Extra grated Parmesan cheese (optional)

# How To Make It:

01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3-4 minutes until slightly softened.
02 - Add pasta, cherry tomatoes, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
03 - Stir in heavy cream, Parmesan cheese, and Italian herbs. Simmer uncovered for 3-4 minutes, stirring frequently, until the sauce thickens and coats the pasta and vegetables.
04 - Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
05 - Serve hot, garnished with extra Parmesan and basil if desired.

# Expert Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time actually enjoying your meal instead of scrubbing pans.
  • It tastes like you spent hours cooking when you've really just invested thirty-five minutes of mostly hands-off time.
  • The vegetables stay crisp enough to matter while still melding into this silky sauce that coats every piece of pasta.
02 -
  • Don't walk away during those ten to twelve minutes of simmering—stir occasionally so the pasta doesn't clump or stick to the bottom, and you'll catch it at that perfect moment when the broth is almost gone but the pasta isn't overdone.
  • If your sauce seems too thin after the pasta finishes cooking, let it simmer uncovered for another minute or two before adding the cream, because the creaminess happens from evaporation and emulsion, not just from pouring in more dairy.
03 -
  • Grate your Parmesan fresh from a block just before you need it—pre-shredded cheese contains anti-caking agents that prevent the sauce from becoming truly silky and smooth.
  • If you're not confident about your vegetable timing, prep everything and arrange it by cooking time so you can add them in stages rather than all at once, giving you more control over the final texture.
Return