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Creamy Pasta Primavera

Creamy Pasta Primavera
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Creamy Pasta Primavera is a delightful dish that perfectly marries the freshness of seasonal vegetables with a rich, velvety sauce. This recipe showcases vibrant, tender-crisp veggies like zucchini, bell peppers, and asparagus, all enveloped in a light cream sauce. Ideal for busy weeknights or special gatherings, this colorful pasta comes together in under 30 minutes, making it both a quick meal and an impressive centerpiece. Whether you’re serving it to family or guests, this pasta primavera will please every palate with its delicious flavors and beautiful presentation.

Ingredients

Scale
  • 8–10 ounces pappardelle or other pasta
  • 1/4 medium yellow onion (chopped)
  • 1 small zucchini or yellow squash (chopped into quarters)
  • 1/2 small bunch asparagus (trimmed and chopped into 2-3” pieces)
  • 1/2 bell pepper (any color, seeded and chopped into 2-3” pieces)
  • 1/2 cup frozen peas
  • 3–4 cloves garlic (minced)
  • 3/4 cup heavy cream
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1/2 cup dry white wine
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon Italian seasoning
  • Garnish: cherry tomatoes and freshly-grated Parmesan cheese

Instructions

  1. Boil the pasta in salted water according to package instructions until al dente.
  2. In a skillet, heat butter and olive oil over medium-high heat. Sauté the onions until softened.
  3. Add zucchini, asparagus, bell pepper, peas, and garlic; cook until tender-crisp.
  4. Remove veggies from skillet; add wine, broth, lemon juice, and Italian seasoning. Simmer for a few minutes.
  5. Stir in cream until smooth. Add halved tomatoes and Parmesan; season to taste.
  6. Combine drained pasta with the sauce and veggies; serve immediately.

Nutrition

Find it online: https://weekendsrecipe.com/creamy-pasta-primavera/