Easy Creamy Pasta Primavera

Featured in Delicious Main Course Recipes for Every Occasion.

Make this lively pasta by cooking up your favorite short noodles and tossing them with fresh, seasonal veggies like zucchini, peppers, broccoli, cherry tomatoes, and carrots. Whip up the creamy Parmesan and garlic sauce to coat everything, then combine. It’s a speedy, meat-free meal that’s packed with flavor but also works great with chicken, shrimp, or tofu if you’d like. Sprinkle fresh basil leaves on top to tie things together.

Haya
Updated on Mon, 12 May 2025 21:19:12 GMT
Bowl of creamy pasta with colorful veggies like broccoli and tomatoes. Pin it
Bowl of creamy pasta with colorful veggies like broccoli and tomatoes. | recipeown.com

This colorful pasta primavera has become my trusty standby for showing off the best seasonal veggies in a creamy, mouthwatering sauce. When you mix soft pasta with crunchy vegetables and a gentle Parmesan cream coating, you get a fancy-looking meal that's actually super easy to whip up in your own kitchen.

I came up with this pasta primavera while putting together a last-minute dinner for friends and needed something that looked impressive without much fuss. It's now turned into my signature dish that buddies specifically ask for when they come over, particularly during those warmer months when fresh produce is everywhere.

Ingredients

  • Pasta: Any shape works fine but try fettuccine or penne since they grab sauce nicely and catch those tiny veggie bits
  • Olive oil: Pick something high-quality for the tastiest foundation
  • Broccoli florets: They give great bite and soak up that creamy goodness in their little flowery tops
  • Bell peppers: Mix up the colors for a pretty plate and different sweet notes
  • Carrots: They bring a bit of sweetness and make everything pop with their bright orange
  • Cherry tomatoes: These little guys pop with juice and add a nice tang that cuts through the creaminess
  • Zucchini: This easygoing summer squash cooks quick and soaks up all the surrounding flavors
  • Garlic: Fresh chopped cloves create that amazing smell that changes everything
  • Heavy cream: This makes that smooth sauce that wraps everything in velvety goodness
  • Parmesan cheese: Grate it fresh for better melting and real flavor
  • Butter: Just a spoonful makes the sauce shiny and rich
  • Fresh basil: You can skip it but it really adds nice smell and pretty green flecks

Step-by-Step Instructions

Cook the Pasta:
Get your pasta going in salty water until it's just a touch firmer than done, about a minute less than what the box says. It'll keep cooking a bit in the sauce later so this keeps it from getting mushy. Don't forget to save some of that starchy cooking water before draining – it's the magic stuff that makes sauce stick to every bite.
Sauté the Hardy Vegetables:
Get some olive oil hot in a big pan until it's shimmering then toss in the tougher veggies – your broccoli, carrots and peppers. Let them cook about 4-5 minutes until they start getting soft but still have some crunch. Cooking them in this order makes sure nothing gets overdone.
Add the Quick Cooking Vegetables:
Now throw in your zucchini, cherry tomatoes and minced garlic. These cook faster so they go in later. The tomatoes will start getting soft and releasing their juices which makes a tasty base while the garlic gets all fragrant without burning.
Create the Creamy Sauce:
Drop in the butter and let it melt all around the veggies, then pour in your heavy cream. Let everything bubble gently before you sprinkle in the Parmesan. Keep stirring while the cheese melts into a smooth, thick sauce that sticks to your spoon. Add salt and pepper until it tastes just right.
Combine and Finish:
Dump your drained pasta right into the sauce and toss everything around so all the pasta and veggies get coated in creamy goodness. If things seem too thick, splash in some of that pasta water you saved – the starchiness helps everything stick together. You want it creamy but not runny.
A plate of pasta with peas and carrots. Pin it
A plate of pasta with peas and carrots. | recipeown.com

The best moment for me is watching those bright veggies meet the cream in the hot pan. Seeing basic ingredients turn into something so rich and delicious always feels like magic happening in my kitchen. Even my kids who used to pick out every vegetable now clean their plates when I make this pasta, and honestly, that feels like winning the cooking Olympics.

Tasty Vegetable Pairings

What makes pasta primavera so great is how you can switch things up based on what looks good at the store. In springtime I go for asparagus, snow peas and baby zucchini. Summer calls for fresh corn, little tomatoes and colorful peppers, while fall versions might mix in butternut squash, kale or mushrooms. Just make sure you cut everything about the same size so it all cooks evenly, and aim for lots of colors to make your plate look amazing.

A plate of pasta with broccoli and carrots. Pin it
A plate of pasta with broccoli and carrots. | recipeown.com

Preparing Beforehand

You can get a head start on this pasta primavera to make busy nights easier. Cook all the veggies and mix up the sauce up to two days early, then stick it in the fridge. Just boil fresh pasta when you're ready to eat and warm up the sauce with a splash of cream or pasta water to bring it back to life. For the best results, don't mix the pasta with the sauce until you're about to serve it, or the pasta might soak up too much liquid and get soggy.

Serving Suggestions

This creamy pasta primavera stands up great all by itself, but I love pairing it with a simple arugula salad dressed with just lemon juice and olive oil for a peppery kick against the creamy pasta. A cold glass of Pinot Grigio or Sauvignon Blanc goes perfectly with the flavors. If you want something more filling, some garlic bread on the side works wonders for soaking up any leftover sauce on your plate.

Frequently Asked Questions

→ What kind of pasta should I use?

Short-cut pasta like penne or shells, especially those with ridges, works best for holding the sauce.

→ How do I make it lighter?

Swap heavy cream for half-and-half or any plant-based cream you prefer.

→ Can I add meat or seafood?

Absolutely, grilled chicken, shrimp, or tofu will pair nicely with the dish.

→ What if I want the sauce thinner?

Just add some of that starchy pasta water until it’s the way you like it.

→ Can I pick different veggies?

Sure thing! Try spinach, peas, or asparagus if you're feeling adventurous.

Creamy Pasta Primavera

Creamy, veggie-filled pasta anyone can love.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Haya

Category: Main Dishes

Difficulty: Easy

Cuisine: Fusion of Italian and American

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

01 12 oz of your favorite pasta (penne, fettuccine, etc.)
02 1 cup of chopped broccoli
03 1 cup of thin-sliced colorful bell peppers
04 1/2 cup small sliced carrots
05 1 medium zucchini, cut into rounds
06 1/2 cup of halved cherry tomatoes
07 1 tablespoon of olive oil
08 2 cloves minced garlic
09 1/4 teaspoon ground black pepper
10 1/2 teaspoon table salt
11 1/2 cup of shredded Parmesan cheese
12 1 cup of rich heavy cream
13 1 tablespoon of unsalted butter
14 2 tablespoons roughly chopped fresh basil (optional)

Instructions

Step 01

Follow the directions on the package to cook the pasta until just firm. Save 1/2 cup of the cooking water before draining, then set to the side.

Step 02

Warm up olive oil in a big skillet over medium heat. Toss in the broccoli, bell peppers, and carrots. Let them cook for 4–5 minutes until they soften just a bit.

Step 03

Throw in the zucchini, garlic, and tomatoes next. Stir and cook for 3–4 minutes, until everything is tender and cooked through.

Step 04

Add butter and heavy cream to the skillet. Let it simmer gently, then mix in the Parmesan. Stir until it’s smooth and creamy, seasoning with salt and pepper.

Step 05

Toss the pasta into the skillet with the creamy veggie mixture. If you’d like a thinner sauce, use a bit of the reserved pasta water.

Step 06

Sprinkle fresh basil on top if you like, then dish up while it’s hot.

Notes

  1. Try swapping in what's in season to keep it fresh.
  2. Looking for lighter? Sub in half-and-half for the cream.
  3. Want more protein? Toss in grilled shrimp or chicken.

Tools You'll Need

  • Large frying pan
  • Pot for boiling pasta
  • Strainer or colander

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 26 g
  • Total Carbohydrate: 56 g
  • Protein: 15 g