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Pasta Primavera Recipe in 30 Minutes Bursting With Fresh Flavor

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop, Boiling
  • Cuisine: Italian-American
  • Diet: Vegetarian
Pasta Primavera Recipe in 30 Minutes Bursting With Fresh Flavor

Description

This pasta primavera brings together tender penne with an abundance of fresh seasonal vegetables in a light creamy garlic sauce. The dish showcases crisp-tender zucchini, bell peppers, cherry tomatoes, broccoli, and snap peas, all coated in a sauce that’s rich enough to satisfy but light enough to let the vegetables shine. It’s a versatile weeknight dinner that feels special without requiring hours in the kitchen.

Ingredients

  • 12 oz penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 red bell pepper, diced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas, trimmed
  • 1 cup cherry tomatoes, halved
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil and cook penne according to package directions until al dente, reserving 1/2 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering, then add broccoli and cook for 2 minutes until it begins to turn bright green.
  3. Add zucchini, yellow squash, and bell pepper to the skillet, sautéing for 4-5 minutes until vegetables are crisp-tender and lightly golden at the edges.
  4. Toss in snap peas and cherry tomatoes, cooking for 2 minutes until tomatoes just begin to soften and release their juices.
  5. Reduce heat to medium-low, add minced garlic, and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  6. Pour in heavy cream and bring to a gentle simmer, letting it reduce slightly for 2-3 minutes until it coats the back of a spoon.
  7. Add drained pasta to the skillet along with Parmesan cheese, tossing everything together until the sauce clings to the pasta, adding reserved pasta water a splash at a time if needed.
  8. Season with salt, pepper, and red pepper flakes, then remove from heat and fold in fresh basil before serving immediately.

Notes

  • Swap vegetables based on what’s in season—asparagus, mushrooms, or artichoke hearts all work well.
  • For a lighter sauce, substitute half-and-half or use a splash of pasta water with extra Parmesan.
  • Add grilled chicken or shrimp for extra protein.
  • Use gluten-free pasta to make this dish gluten-free friendly.

Nutrition

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