Description
A delightful Pasta Primavera recipe that combines colorful vegetables, al dente pasta, and a creamy Parmesan sauce for a satisfying meal bursting with flavors.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne, fettuccine, or spaghetti)
Vegetables:
- 2 tablespoons olive oil
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 1 medium yellow squash, sliced into half moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
Others:
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Cook the Pasta: Boil pasta until al dente, then drain and set aside.
- Sauté Vegetables: Cook bell peppers, zucchini, squash, and broccoli in olive oil until slightly tender. Add cherry tomatoes and garlic.
- Combine: Mix cooked pasta with vegetables. Add Parmesan, cream, and seasonings. Toss until heated through.
- Serve: Garnish with herbs and enjoy warm.
Notes
- Try seasonal vegetables for variety.
- For a dairy-free option, skip cream and Parmesan or use plant-based alternatives.
- Add protein like grilled chicken or shrimp if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg
