This vibrant Pasta Primavera brings together al dente pasta and fresh vegetables in a dish that’s ready in just 25 minutes. Perfect for busy weeknights, this wholesome recipe delivers a satisfying 16g of protein while keeping the calorie count to 461 per serving. The balanced combination of carbohydrates and healthy fats creates a restaurant-worthy meal that’s both nutritious and delicious. Whether you’re cooking for family or meal-prepping for the week, this failproof pasta dish delivers maximum flavor with minimal effort.
Ingredients for Perfect Pasta Primavera
- Pasta: 1 pound penne pasta – a sturdy pasta shape that holds sauce well
- Fresh Vegetables: 3-4 cups mixed vegetables (snap peas, broccolini, bell peppers, mushrooms, zucchini, asparagus) – choose your favorites!
- Aromatics: 1 clove garlic, minced and 1 tablespoon olive oil
- Sauce Base: 1 tablespoon butter, 2/3 cup low-sodium chicken broth, 1/2 cup heavy cream
- Cheese: 1/2 cup freshly grated parmesan – freshly grated melts better!
- Garnish: 1/2 cup fresh basil leaves, salt and pepper to taste
Step-by-Step Instructions
- Pasta Preparation: Cook pasta according to package directions until al dente. Remember to save some pasta water!
- Vegetable Magic: Heat olive oil, sauté garlic for 30 seconds until fragrant. Add vegetables with a pinch of seasoning, cooking just until tender-crisp
- Create the Sauce: Melt butter, add broth and cream. Let it simmer gently, then stir in parmesan until smooth and creamy
- Final Assembly: Toss pasta and vegetables in the sauce, adjust seasoning, and finish with fresh basil
- Serving: Serve immediately while hot, with extra parmesan if desired
Cooking Tips for Perfect Pasta Primavera
The magic of this dish happens in the timing! Cook your pasta until it’s just al dente – it should have a tiny bit of bite to it. For the veggies, quick cooking is key – you want them crisp-tender and colorful. Keep them moving in the pan for even cooking, and don’t overcrowd them or they’ll steam instead of sautéing. Your sauce will come together best if you let it simmer gently rather than boil.
Mix and Match Your Veggies
This recipe is super flexible! While the recipe suggests options like snap peas and bell peppers, you can use whatever vegetables you love or have on hand. Try carrots cut into thin strips, green beans, or corn in summer. If you’re using quick-cooking veggies like spinach, add them right at the end. Want to make it vegetarian? Just swap the chicken broth for vegetable broth. For a lighter version, use milk instead of cream, though your sauce won’t be quite as rich.
Serving Ideas
Pasta Primavera is a star on its own, but it’s even better with a few special touches! Serve it with extra parmesan cheese and fresh basil at the table. A piece of crusty garlic bread on the side is perfect for soaking up the creamy sauce. For a pretty presentation, save a few of your colorful veggies to scatter on top, and add a sprinkle of red pepper flakes if you like a bit of heat.
Storage and Leftovers
Keep any leftover pasta in an airtight container in your fridge for up to 3 days. When you reheat it, add a splash of cream or milk to bring the sauce back to life. Give it a gentle stir while heating to help the sauce come back together. The veggies might be a bit softer after storing, but the flavor will still be yummy!
Pasta Primavera
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 pound penne pasta or other pasta
- 1 Tablespoon olive oil
- 1 clove garlic minced
- 3-4 cups chopped veggies of choice snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes
Sauce
- 1 Tablespoon butter
- 2/3 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream or half and half
- 1/2 cup freshly grated parmesan cheese or more, to taste
- salt and freshly ground black pepper to taste
- 1/2 cup fresh basil leaves chopped, for garnish
Instructions
- Cook Pasta according to package instructions. Set aside.
- Sauté Veggies: Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don’t want to cook them too long. Remove to a plate.
- Sauce: Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking.
- Combine: Add cooked pasta and veggies to the pan then toss to combine. Top with fresh basil, if desired.
