Oh boy, do I have a treat for you today! One of my all-time favorite dishes to whip up in the kitchen is none other than Pasta Primavera. It’s like a celebration of vibrant colors and flavors dancing on your plate! Whenever I make it, I’m immediately transported back to those sunny summer days when my friends and I would gather for picnics. We’d bring over baskets filled with food and laugh until our sides hurt, all while enjoying the fresh produce from the farmer’s market. Pasta Primavera, with its fresh vegetables and creamy sauce, was always a star dish on our menu.
What I love most about this recipe is its versatility – you can use whatever veggies you have on hand, and it’s quick enough to make on a busy weeknight! Plus, it’s a fantastic way to sneak in those healthy greens without even realizing it. In short, it’s delicious, it’s colorful, and it’s simply a joy to eat! Let’s dive right in, shall we?
What’s in Pasta Primavera?
Penne Pasta: The base of the dish, penne is perfect for holding onto that delicious creamy sauce. I usually go for whole grain or gluten-free options if I’m feeling adventurous!
Olive Oil: A staple in many kitchens, olive oil adds a lovely richness to this dish and is great for sautéing all those vibrant veggies.
Onion: Diced small and sautéed until translucent, this adds a sweet and savory note. I love using yellow onions for their balanced flavor.
Garlic: Nothing says “yum” like the aroma of freshly minced garlic. It’s the sneaky little flavor booster that makes everything better!
Broccoli Florets: These little green trees add a wonderful crunch and a splash of nutrition. I always look for the freshest ones at the market!
Bell Peppers: You can use an array of colorful bell peppers – red, yellow, and green. They bring sweetness and a pop of color to the dish.
Zucchini: Tender and mild, zucchini adds great texture. I like slicing it into half-moons for that perfect bite!
Cherry Tomatoes: Halved for sweetness, they burst with flavor, especially when cooked just right. If you have the time, roasting them in the oven beforehand can bring out even more sweetness!
Frozen Peas: A quick and easy addition, they add a nice sweetness and a bright green pop. No need to defrost, they’ll cook perfectly in the skillet.
Heavy Cream: This is where the magic happens! It gives the sauce a rich and creamy texture that ties everything together.
Parmesan Cheese: Grated and added for that cheesy goodness. I really recommend fresh parmesan over the pre-grated stuff if possible; it makes a world of difference!
Salt and Black Pepper: Simple but crucial for bringing out all those flavors. A sprinkle of each goes a long way!
Italian Seasoning: A blend of herbs that brings an aromatic twist to the dish. If you’re feeling brave, you can make your own mix!
Fresh Parsley: Chopped and sprinkled on top for a fresh finish! It adds not just flavor, but a nice burst of green that makes the dish look so inviting!
Is Pasta Primavera Good for You?
Absolutely! Pasta Primavera is like the superhero of pasta dishes! It’s filled with fresh vegetables that are low in calories but high in nutrients.
Broccoli: Loaded with vitamins C and K, it also provides fiber for digestive health. Who knew veggies could be so powerful?
Bell Peppers: They’re super high in antioxidants and vitamin C, which can help boost your immune system.
Zucchini: This low-calorie squash is hydrating and is a great source of vitamin A and potassium.
However, do keep in mind that the heavy cream and parmesan cheese can add to the calorie count if you’re watching your intake. That’s why I sometimes lighten it up by using half-and-half or a plant-based cream! But I believe in balance – so enjoy it as is if that’s what your heart desires!
Ingredients
– 12 oz penne pasta
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell peppers (assorted colors), sliced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 1 cup frozen peas
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– 1 teaspoon Italian seasoning
– Fresh parsley, chopped for garnish
This recipe serves about 4 people—perfect for sharing with family or friends!
How to Make Pasta Primavera?
1. Start by cooking the penne pasta according to the package instructions until it’s al dente. Drain and set it aside; we want it to be firm!
2. In a large skillet over medium heat, drizzle in the olive oil. Toss in the diced onion and garlic, sautéing until they’re translucent and fragrant—about 2-3 minutes should do the trick.
3. Now it’s time to add the veggies! Toss in the broccoli florets, bell peppers, and sliced zucchini. Cook for 5-7 minutes, stirring occasionally until those vibrant veggies are tender-crisp.
4. Stir in the halved cherry tomatoes and frozen peas, cooking for an additional 2-3 minutes. You’ll start to smell all those lovely flavors mingling together!
5. Lower the heat and pour in the heavy cream, mixing it all up. Then, add the grated Parmesan cheese and stir until it melts and combines beautifully with the cream.
6. Toss in the cooked penne pasta and mix it all together until every piece of pasta is elegantly coated in that dreamy sauce. Season with salt, black pepper, and Italian seasoning to taste.
7. Remove the skillet from heat and garnish with freshly chopped parsley before serving. Voilà! Your Pasta Primavera is ready to impress.
Final Touches: Flavor Profile Enhancements!
If you’re looking to jazz it up, consider adding a squeeze of lemon juice to brighten the flavors even further! You can also toss in some cooked chicken or shrimp for added protein if you wish. And if you want a kick, throw in some red pepper flakes for a spicy twist!
So what are you waiting for? I encourage you to try brewing up this fantastic Pasta Primavera. I’d love to hear how it turns out for you, what tweaks you made, and how you enjoyed it! Happy cooking, my friend! 🍽️
