I recently prepared a Creamy Pasta Primavera Recipe merging the goodness of fresh zucchini, red and yellow bell peppers, garlic, and hearty cherry tomatoes with a luscious lemon cream sauce and Parmesan cheese. I love combining these flavors to create a vibrant and colorful dish that feels perfectly balanced and enticing.

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I’m excited to share my take on a Pasta Primavera that really celebrates all the veggies. I started by tossing 12 oz of my favorite pasta in a pot while heating up 2 tbsp olive oil in a pan.

I love the aroma of 2 cloves minced garlic sizzling away, then adding thinly sliced red and yellow bell peppers along with sliced zucchini to get that colorful mix going. Toss in 1 cup of halved cherry tomatoes and 1 cup of broccoli florets with a pinch of salt and pepper and you’re onto something truly special.

The magic comes later when I mix in 1 cup heavy cream, the zest and juice of 1 lemon, and 1/2 cup grated Parmesan cheese. The fresh chopped basil and a sprinkle of parsley on top make it a dish that’s irresistible for any taste of healthy pastas.

I can’t wait for you guys to try this fun, easy summer recipe that takes a classic favorite to a whole new level.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how colorful and vibrant it is. I mean, every bite is packed with fresh veggies that not only taste awesome, but look amazing on the plate. Second, the creamy lemon sauce is just perfect—it’s tangy and rich without being too heavy. And lastly, it’s super easy to make. Even if you’re not a master chef, you can follow the steps and end up with a dinner that feels special and satisfying.

Here’s the recipe rewritten in my own words:

Get ready for a veggie explosion with this Creamy Pasta Primavera! Start by boiling a big pot of salted water and cooking about 12 oz of your favorite pasta until it’s al dente. Drain and set aside. Meanwhile, heat 2 tbsp of olive oil in a large skillet over medium heat. Toss in 2 cloves of minced garlic and let it sizzle for about a minute until you get that awesome aroma.

Then, add a small red bell pepper and a small yellow bell pepper, both thinly sliced, along with 1 sliced medium zucchini and 1 cup of broccoli florets. Let them cook for about 5 or 6 minutes until they begin to soften. Add in 1 cup of halved cherry tomatoes with a pinch of salt and pepper and cook for another 2 or 3 minutes.

Now, lower the heat a bit before pouring in 1 cup of heavy cream along with the zest and juice of 1 lemon. Stir it up real well to mix the flavors together. Sprinkle in 1/2 cup of grated Parmesan cheese and keep stirring until it melts into a delicious creamy sauce. Toss in the drained pasta so each piece gets nicely coated in that tangy sauce and mix in 1/4 cup of chopped fresh basil. Let everything mash together for about another minute, taste and adjust salt and pepper if needed.

When it’s done, serve it up with a sprinkle of fresh parsley on top. Trust me, this pasta recipe is the perfect summer dinner—fun, flavorful, and hassle-free, even if you’re not a cooking expert!

Ingredients

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12 oz pasta provides carbohydrates for energy and a filling base to balance the vegetables.
2 tbsp olive oil is loaded with healthy fats that boost flavor and help absorb nutrients.
2 cloves garlic acts as a tiny flavor bomb rich in antioxidants and adds a savory kick.
Red and yellow bell peppers are colorful veggies packed with vitamin C, bringing a crisp sweet and tangy taste.
1 cup cherry tomatoes are juicy, slightly tangy, and add refreshing vibrancy to the dish.
1 cup heavy cream gives a creamy richness that creates a luxurious texture and mellow flavor.
1/4 cup fresh basil offers a fragrant herbal note with a slight peppery zing.

Ingredient Quantities

12 oz pasta (like fettuccine or penne)

2 tbsp olive oil

2 cloves garlic, minced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

1 cup broccoli florets

Salt and pepper to taste

1 cup heavy cream

Zest and juice of 1 lemon

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

Fresh parsley for garnish

How to Make this

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1. Bring a large pot of salted water to a boil and cook the pasta according to its package instructions until al dente, then drain it and set aside.

2. In a large skillet, heat the olive oil over medium heat and add the minced garlic; let it sizzle for about a minute until it smells nice.

3. Toss in the thinly sliced red and yellow bell peppers, sliced zucchini, and broccoli florets, cooking them for about 5 to 6 minutes until they start to soften.

4. Stir in the halved cherry tomatoes along with a pinch of salt and pepper, cooking everything together for another 2 to 3 minutes.

5. Lower the heat, then pour in the heavy cream and add the lemon zest and juice, stirring well to combine all the flavors.

6. Sprinkle in the grated Parmesan cheese and stir until it melts, creating a creamy and tangy sauce.

7. Add the drained pasta into the skillet and toss it thoroughly so each piece gets coated in the lemon cream sauce.

8. Mix in the chopped fresh basil, letting everything blend together for about a minute more.

9. Taste and adjust the salt and pepper if needed, then remove the skillet from the heat.

10. Serve up your Pasta Primavera with a sprinkle of fresh parsley on top and enjoy this easy, veggie-packed summer dish!

Equipment Needed

1. Large pot – for boiling the pasta in salted water
2. Colander – to drain the pasta
3. Large skillet – to sauté garlic and veggies and combine with the sauce
4. Cutting board – for slicing the bell peppers, zucchini, and other veggies
5. Chef’s knife – for mincing garlic and chopping all your veggies
6. Measuring cups and spoons – to measure out olive oil, heavy cream, and other ingredients
7. Spatula or wooden spoon – to stir the sauce and toss the pasta evenly
8. Citrus juicer or small bowl – to extract juice from the lemon
9. Grater – to grate the Parmesan cheese

These are the basic tools you need to prep and cook this recipe.

FAQ

What kinds of pasta work best for Pasta Primavera?
A: Fettuccine or penne work real good because they hold the creamy sauce well and mix with veggies great

Can I substitute heavy cream if I dont have any?
A: Yeah you can use half-and-half or even a mix of milk and butter if you want a lighter sauce, but it will change the flavor a bit

Is it okay to use other vegetables in this recipe?
A: Sure, feel free to experiment with your fav veggies like spinach or peas just make sure to adjust the cook time so they dont get mushy

How do I keep the vegetables crisp and not overcook them?
A: Its all about timing, cook them on medium heat just until they start to soften so they still have a bit of crunch

Can I prepare parts of the recipe ahead of time?
A: You can prep the veggies and even cook the pasta a bit in advance but try to add the sauce right before serving to keep it fresh

Pasta Primavera Recipe Substitutions and Variations

if you dont have heavy cream, try using half and half with a spoonful of melted butter to get a similar creaminess
if Parmesan cheese is hard to find, Pecorino Romano or Asiago cheese are great substitutes that still pack plenty of flavor
instead of zucchini you can use yellow squash or thinly sliced eggplant if you’re looking for a slight twist in your veggies
if you prefer a different oil, canola or vegetable oil can work, though olive oil keeps that classic taste

Pro Tips

1. Try saving a cup of the pasta water before draining; it can help thin out the sauce later if it gets too thick and really binds the flavors together.
2. When cooking the veggies, don’t be afraid to turn up the heat a bit so they get a little char; that slight burnt flavor adds a cool depth to the dish.
3. Add a pinch of red pepper flakes with the garlic if you like a bit of spice – it gives the whole meal an extra kick without being too overwhelming.
4. Taste your sauce at every step and adjust salt, pepper, and lemon as needed because sometimes ingredients can vary and you wanna be sure the flavors jump out.

Pasta Primavera Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

670

kcal

Equipment: 1. Large pot – for boiling the pasta in salted water
2. Colander – to drain the pasta
3. Large skillet – to sauté garlic and veggies and combine with the sauce
4. Cutting board – for slicing the bell peppers, zucchini, and other veggies
5. Chef’s knife – for mincing garlic and chopping all your veggies
6. Measuring cups and spoons – to measure out olive oil, heavy cream, and other ingredients
7. Spatula or wooden spoon – to stir the sauce and toss the pasta evenly
8. Citrus juicer or small bowl – to extract juice from the lemon
9. Grater – to grate the Parmesan cheese

These are the basic tools you need to prep and cook this recipe.

Ingredients

12 oz pasta (like fettuccine or penne)
2 tbsp olive oil
2 cloves garlic, minced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
Salt and pepper to taste
1 cup heavy cream
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Fresh parsley for garnish

Directions

Bring a large pot of salted water to a boil and cook the pasta according to its package instructions until al dente, then drain it and set aside.
In a large skillet, heat the olive oil over medium heat and add the minced garlic; let it sizzle for about a minute until it smells nice.
Toss in the thinly sliced red and yellow bell peppers, sliced zucchini, and broccoli florets, cooking them for about 5 to 6 minutes until they start to soften.
Stir in the halved cherry tomatoes along with a pinch of salt and pepper, cooking everything together for another 2 to 3 minutes.
Lower the heat, then pour in the heavy cream and add the lemon zest and juice, stirring well to combine all the flavors.
Sprinkle in the grated Parmesan cheese and stir until it melts, creating a creamy and tangy sauce.
Add the drained pasta into the skillet and toss it thoroughly so each piece gets coated in the lemon cream sauce.
Mix in the chopped fresh basil, letting everything blend together for about a minute more.
Taste and adjust the salt and pepper if needed, then remove the skillet from the heat.
Serve up your Pasta Primavera with a sprinkle of fresh parsley on top and enjoy this easy, veggie-packed summer dish!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.