Oh my goodness, let’s talk about one of my all-time favorite dishes: Pasta Primavera! There’s something so enchanting about a bowl of colorful veggies dancing together with pasta, tossed in creamy deliciousness. Every time I whip this up, I’m instantly transported back to lazy summer evenings when my friends and I would gather on my patio, laughter filling the air like a warm hug. There’s no way to resist a dish that’s as vibrant as it is hearty, and it just screams “summer celebration” with each bite.
The beauty of Pasta Primavera lies in its versatility—the world is your oyster when it comes to veggies! You can mix and match what you have on hand, which makes it perfect for those times when you want something fresh and wholesome without multiple grocery trips. Let me share my take on this delightful dish!
What’s in Pasta Primavera?
Let’s break down the magic ingredients that come together to create this colorful feast!
Penne Pasta: My go-to pasta for this dish! Its shape holds on to the sauce beautifully, but you can use whatever pasta you have on hand.
Olive Oil: Just a couple of tablespoons can transform your veggies with that luscious Mediterranean flavor.
Onion: A small onion, chopped up to add a sweet, aromatic base that’s absolutely essential for flavor.
Garlic: Because can you ever have too much garlic? I think not! Minced and sautéed, it perfumes the pan so wonderfully.
Broccoli Florets: These little trees of goodness are like the backbone of the vegetable medley, adding both crunch and nutrition.
Cherry Tomatoes: Halved for that juicy burst of sweetness and color. Who doesn’t love a pop of freshness?
Bell Pepper: You can use red or yellow; both bring a lovely sweetness and crunch that pairs perfectly with the other veggies.
Peas: Fresh or frozen works here! These green gems add a wonderful pop of color and flavor.
Heavy Cream: The secret sauce! Creamy goodness that brings everything together in a heavenly way.
Grated Parmesan Cheese: Optional, but oh-so-delicious! You can also swap it for nutritional yeast for a vegan twist.
Salt and Pepper: Simple yet essential for elevating all the flavors.
Fresh Parsley: Chopped up for a nice herbaceous garnish that makes every plate look so inviting!
Is Pasta Primavera Good for You?
Absolutely! This dish is packed full of goodies.
Broccoli: A nutritional powerhouse, it’s rich in vitamins C and K, fiber, and antioxidants. It’s like a tiny tree giving you big benefits!
Peas: Not only do they bring fiber, but they also pack in protein. Talk about a double whammy for a veggie!
Cherry Tomatoes: These little gems are full of lycopene, which is great for heart health!
Pasta: While traditional pasta can be a bit high in carbs, you can always choose whole wheat or legume-based pastas for an extra nutrient boost.
Just a heads-up though, if you’re watching your fat intake, you might want to use less cream or go with a lighter non-dairy alternative. Also, if you have any dairy sensitivities, opt for a plant-based cheese substitute and leave out the cream entirely.
Ingredients
– 12 oz penne pasta (or pasta of choice)
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup cherry tomatoes, halved
– 1 bell pepper (red or yellow), sliced
– 1 cup peas (fresh or frozen)
– 1/2 cup heavy cream (or a dairy-free alternative)
– 1/2 cup grated Parmesan cheese (optional, or nutritional yeast for a vegan option)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
This recipe serves about 4 hungry people—perfect for feasting or meal prepping for the week!
How to Make Pasta Primavera?
1. Cook the penne pasta according to the package instructions until al dente. Drain and set aside; your pasta should be firm and not mushy.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. This will create a cozy base aroma that will have everyone wandering in from the other room.
3. Add the minced garlic and sauté for another 30 seconds until fragrant. Seriously, at this point, you’ll be smelling like a kitchen wizard!
4. Toss in the broccoli florets, cherry tomatoes, bell pepper, and peas into the skillet. Cook for about 5-7 minutes, stirring occasionally. You want the veggies tender but still bold and crisp.
5. Reduce heat to low and add the cooked pasta into the skillet with the colorful array of veggies. Pour in the heavy cream and stir to combine everything well. Oh, the creamy magic begins!
6. Stir in the grated Parmesan cheese (if using). Gently season with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through and the flavors meld together.
7. Finally, remove from heat and garnish with chopped fresh parsley before serving. Grab a spoon and dig in!
Pasta Perfection Tips!
– Feel free to make this dish your own! Swap in whatever seasonal veggies you have on hand—zucchini, spinach, or asparagus work beautifully.
– For a bit of zing, add a pinch of red pepper flakes for some heat.
– Leftovers can last 3-4 days in the fridge—just add a splash of cream or a dash of olive oil when reheating to brighten the flavors!
Now it’s your turn! Go ahead, give this Pasta Primavera a try and watch it disappear faster than a Sunday dinner at my house. I can’t wait to hear how yours turns out! Happy cooking, my friend!
