Creamy Pasta Primavera
This Creamy Pasta Primavera is a creamy vegetable pasta main dish made with tender pasta, fresh garden vegetables, and a rich Parmesan cream sauce. It’s an easy meal you can make in no time.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
It’s best served for weeknight dinners when you need a quick dinner, or even for small family gatherings. It also works really well in spring and summer when fresh vegetables are in season, and you want something light but satisfying.
If you are too busy and don’t have an hour to cook for dinner, these 30 minute dinner recipes will save your day!
How to Make Creamy Pasta Primavera
Ingredients you’ll need for this Pasta & Vegetables
Ingredients you’ll need for this Cream Sauce
Step-by-Step Guide
1. Cook the pasta in salted water according to package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the broccoli, bell pepper, squash, and zucchini. Cook until tender-crisp.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes, if using.
7. Add the cooked pasta and toss until fully coated in the sauce.
8. Fold in the cherry tomatoes.
9. Garnish with extra Parmesan and fresh herbs before serving.
Serve & Enjoy!
Important Recipe Notes
- Don’t overcook the vegetables. Keep them slightly crisp so they stay colorful, fresh, and don’t turn mushy in the sauce.
- Salt your pasta water well. This is your first chance to season the dish, so don’t skip it—it makes a big difference in flavor.
- Save a little pasta water, for if the sauce gets too thick, add a splash of the starchy water to loosen it and help the sauce coat the pasta better.
- I suggest using fresh parmesan if possible, as it has a more flavorful taste than pre-shredded cheese.
- Control the heat when adding cream. Keep it at a gentle simmer—boiling too hard can cause the cream to separate.
- This recipe is flexible, so you can swap in asparagus, spinach, mushrooms, or whatever you have on hand.
- Taste before serving. Adjust salt, pepper, or red pepper flakes at the end so the flavor is just right for your family.
- Reheat gently. Warm leftovers on low heat and add a splash of cream or milk to bring the sauce back to life.
Creamy Pasta Primavera
Ingredients
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 yellow squash sliced
- 1 cup peas
- 1 zucchini sliced
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
For the Cream Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
Instructions
- Cook the pasta in salted water according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the broccoli, bell pepper, squash, and zucchini. Cook until tender-crisp.
- Stir in the garlic and cook for about 30 seconds, until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes, if using.
- Add the cooked pasta and toss until fully coated in the sauce.
- Fold in the cherry tomatoes.
- Garnish with extra Parmesan and fresh herbs before serving.
Check Out More Pasta Dinner Recipe Ideas!
One-Pan Skillet Bacon Cheeseburger Tortellini
