Description
Creamy Pasta Primavera combines vibrant veggies and rich cream sauce with al dente penne for a delightful meal. It’s perfect for a quick dinner or a comforting dish.
Ingredients
Scale
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 yellow squash sliced
- 1 zucchini sliced
- 1 cup peas
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
- 1 cup half and half
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Cook the penne pasta according to package instructions in salted water. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the broccoli, bell pepper, squash, and zucchini, cooking until tender-crisp.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the half and half and bring to a gentle simmer.
- Stir in the Parmesan cheese, salt, black pepper, and optional red pepper flakes.
- Add the cooked pasta to the skillet and toss thoroughly to coat with the cream sauce.
- Fold in the cherry tomatoes and garnish with additional Parmesan and fresh herbs before serving.
Notes
Feel free to switch up the vegetables based on your preference or what’s in season.
For a richer flavor, use heavy cream instead of half and half.
Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 482mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 56mg