Creamy Pasta Primavera (Print Version)
# 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:
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.
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.
03 -
Throw in the zucchini, garlic, and tomatoes next. Stir and cook for 3–4 minutes, until everything is tender and cooked through.
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.
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.
06 -
Sprinkle fresh basil on top if you like, then dish up while it’s hot.
# Notes:
01 -
Try swapping in what's in season to keep it fresh.
02 -
Looking for lighter? Sub in half-and-half for the cream.
03 -
Want more protein? Toss in grilled shrimp or chicken.