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Creamy Vegetable Primavera Recipe

Italian-American · Main course · 35 min total

A vibrant, creamy pasta dish loaded with fresh spring vegetables, perfect for a quick weeknight dinner that feels special.

Ingredients

• 8 oz (225g) fettuccine or linguine
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small zucchini, halved and sliced
• 1 small yellow squash, halved and sliced
• 1 cup broccoli florets
• 1/2 cup frozen peas
• 1/2 cup cherry tomatoes, halved
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Add zucchini, yellow squash, and broccoli. Cook, stirring occasionally, for 4-5 minutes until tender-crisp.
4. Stir in peas and cherry tomatoes; cook for 1 minute.
5. Reduce heat to low. Pour in heavy cream and add Parmesan cheese. Stir until cheese melts and sauce thickens slightly, about 2-3 minutes. If too thick, add reserved pasta water a little at a time.
6. Add drained pasta to the skillet and toss to coat. Season with salt and pepper. Garnish with fresh basil and serve immediately.

Tips

• For extra protein, add grilled chicken or shrimp.
• Substitute half-and-half for a lighter sauce.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk.

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