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Easy Creamy Pasta Primavera Loaded with Fresh Spring Veggies
Allison Bryant

Easy Creamy Pasta Primavera Loaded with Fresh Spring Veggies

Silky cream sauce clings to al dente pasta and a rainbow of crisp-tender spring vegetables. Ready in 35 minutes, naturally vegetarian, and endlessly customizable.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne pasta (or favorite shape)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh or frozen peas
  • 2 medium carrots, julienned or thinly sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 large red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup vegetable broth
  • 1 lemon (zest and juice)
  • to taste salt and black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped fresh basil and parsley

Equipment

  • Large pot for boiling pasta
  • Large deep skillet for sautéing vegetables and sauce
  • Colander
  • Zester or microplane for lemon zest
  • Wooden spoon or tongs for tossing

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup pasta water before draining.
  2. Heat olive oil and butter in a large skillet over medium heat. Add diced onion and cook 3 minutes until softened.
  3. Add minced garlic and optional red pepper flakes. Cook 1 minute until fragrant.
  4. Add carrots, asparagus, and red bell pepper. Sauté 4-5 minutes until bright and beginning to soften.
  5. Stir in zucchini, yellow squash, and peas. Cook 3 minutes more.
  6. Pour in vegetable broth and simmer 2 minutes.
  7. Reduce heat to low. Add heavy cream, lemon zest, lemon juice, and Parmesan. Stir until melted and slightly thickened, 3-4 minutes. Season with salt and pepper.
  8. Add drained pasta and ½ cup reserved pasta water. Toss 1-2 minutes until sauce clings beautifully, adding more water if needed.
  9. Remove from heat, garnish with fresh basil and parsley, and serve immediately.

Notes

Reserve pasta water for the silkiest sauce. Lemon zest is the secret brightness that balances the richness perfectly.