Description
Creamy Pasta Primavera is a vibrant and flavorful vegetarian pasta dish featuring al dente linguine tossed with sautéed fresh vegetables, a rich cream sauce, and Parmesan cheese. This quick and easy recipe balances the freshness of carrots, broccoli, zucchinis, and colorful bell peppers with a touch of basil for a satisfying meal perfect for any weeknight.
Ingredients
Scale
Pasta
- 1/2 pound linguine pasta
Vegetables
- 3 large carrots, diced in 1/2 inch pieces
- 1/2 head broccoli, cut into small florets
- 2 small zucchinis (or 1 large), cut in half lengthwise then sliced into 1/4 inch pieces
- 1 small red bell pepper, seeds removed and sliced into 1/4 inch strips
- 1 small green bell pepper, seeds removed and sliced into 1/4 inch strips
- 1 small orange bell pepper, seeds removed and sliced into 1/4 inch strips
- 2 cloves garlic, minced
Other Ingredients
- 1/4 cup olive oil
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons basil paste
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente. Drain and set aside.
- Sauté Carrots: While the pasta cooks, heat olive oil in a large non-stick skillet over medium heat. Add the diced carrots and cook, stirring frequently, for about 5 minutes until they start to soften.
- Add and Cook Vegetables: Add the broccoli florets and sliced zucchini to the skillet. Stir and cook for another 3 minutes. Next, add all the sliced bell peppers to the skillet. Continue cooking and stirring the vegetable mixture for an additional 5 minutes until all the vegetables are tender-crisp. Stir in the minced garlic and basil paste, season with salt and pepper, then turn off the heat and remove the skillet from the burner.
- Combine Pasta and Sauce: Return the drained linguine to the pot. Add the cooked vegetables, heavy cream, and freshly grated Parmesan cheese. Carefully fold and stir to combine everything thoroughly. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the creamy pasta primavera warm, optionally garnished with extra basil paste and Parmesan cheese for added flavor. Enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use fresh basil instead of basil paste if preferred, approximately 2 tablespoons finely chopped.
- Add a pinch of red pepper flakes when cooking vegetables for a spicy kick.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
