A colorful bowl of Pasta Primavera with fresh vegetables and herbs.

Pasta Primavera

BySavannah Brooks
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why make this recipe

Pasta Primavera is a fantastic dish that celebrates fresh vegetables and pasta. It’s not only delicious but also colorful, making it appealing to everyone at the table. This recipe is perfect for those who want a quick meal that’s healthy and satisfying. Using seasonal vegetables makes it extra special, and you can tweak it based on what you have on hand. Whether you’re feeding a family or enjoying a solo dinner, Pasta Primavera is a great choice.

how to make Pasta Primavera

Ingredients:

  • 8 ounces pasta
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Directions:

  1. Cook the pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Add bell peppers, zucchini, and broccoli. Sauté for 5-7 minutes until vegetables are tender.
  4. Stir in the cherry tomatoes and cook for an additional 2 minutes.
  5. Pour in the heavy cream and simmer for 3-5 minutes, stirring occasionally.
  6. Add the cooked pasta to the skillet and toss to combine with the cream sauce and vegetables.
  7. Stir in Parmesan cheese and season with salt and pepper.
  8. Serve hot, garnished with fresh basil.

how to serve Pasta Primavera

Serve Pasta Primavera warm in bowls. You can add extra Parmesan cheese on top for more richness. Fresh basil is a wonderful garnish that adds a fresh flavor. This dish pairs well with a side salad or garlic bread for a wholesome meal.

how to store Pasta Primavera

If you have leftovers, let the Pasta Primavera cool down before storing it in an airtight container. It can stay in the fridge for about 3 days. To reheat, simply warm it in a skillet over low heat or microwave it until heated through.

tips to make Pasta Primavera

  • Feel free to use any vegetables you like! Carrots, peas, or spinach would work well.
  • For a lighter version, you can substitute heavy cream with half-and-half or a plant-based cream.
  • Remember to season your dish at every step to enhance the flavors.

variation

You can make Pasta Primavera with different sauces. If you prefer a lighter option, try using olive oil and lemon juice instead of heavy cream. Adding cooked chicken or shrimp can also turn this vegetarian dish into a fun protein-packed meal.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and sauce in advance. Just cook the pasta when you’re ready to serve.

2. Is Pasta Primavera suitable for meal prep?
Absolutely! It stores well in the fridge and can be enjoyed throughout the week.

3. Can I freeze Pasta Primavera?
It’s best not to freeze this dish as the cream and vegetables may change texture when thawed. For best results, consume it fresh or within three days of cooking.

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Pasta Primavera

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A quick and healthy pasta dish celebrating fresh seasonal vegetables, perfect for any occasion.

Ingredients

  • 8 ounces pasta
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions

  1. Cook the pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Add bell peppers, zucchini, and broccoli. Sauté for 5-7 minutes until vegetables are tender.
  4. Stir in the cherry tomatoes and cook for an additional 2 minutes.
  5. Pour in the heavy cream and simmer for 3-5 minutes, stirring occasionally.
  6. Add the cooked pasta to the skillet and toss to combine with the cream sauce and vegetables.
  7. Stir in Parmesan cheese and season with salt and pepper.
  8. Serve hot, garnished with fresh basil.

Notes

Feel free to substitute vegetables or the heavy cream for a lighter version. This dish pairs well with a side salad or garlic bread.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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