Creamy Pasta Primavera Vegetables (Printable)
A vibrant dish with fresh vegetables in a luscious cream sauce, perfect for spring.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 1 medium zucchini, sliced into half-moons
03 - 1 red bell pepper, julienned
04 - 1 cup cherry tomatoes, halved
05 - 1 cup broccoli florets
06 - 1 cup snap peas, trimmed
07 - 1 small carrot, thinly sliced
08 - 2 cloves garlic, minced
→ Sauce
09 - 2 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 3/4 cup plus 1 tbsp heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - Salt and black pepper, to taste
14 - 1/4 tsp red pepper flakes (optional)
15 - Zest of 1 lemon
→ Garnish
16 - 2 tbsp chopped fresh basil
17 - Additional grated Parmesan, for serving
# Step-by-step:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water; drain the pasta.
02 - Heat olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add sliced carrots and broccoli; sauté for 2 minutes. Incorporate zucchini, red bell pepper, and snap peas; cook for 3 to 4 minutes until just tender.
03 - Stir in halved cherry tomatoes and cook for an additional 2 minutes.
04 - Reduce heat to low. Pour in heavy cream and half of the grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens slightly.
05 - Add lemon zest, red pepper flakes if using, salt, and black pepper. Toss in drained pasta, adding reserved pasta water as needed to achieve a silky consistency.
06 - Sprinkle remaining Parmesan and chopped fresh basil over pasta. Toss gently until evenly combined. Serve immediately with extra Parmesan and basil if desired.
# Expert Advice:
01 -
- Somehow tastes indulgent but uses real food—no cream soup shortcuts or jarred sauces required.
- Ready in 35 minutes, which means you can make it on the nights you need it most.
- Vegetables stay bright and crisp instead of turning to mush, so every bite actually has texture.
- The lemon zest is subtle enough that nobody realizes it's what makes everything taste more like itself.
02 -
- Never add cream to high heat or it can break and separate—low heat and patience are non-negotiable.
- Reserve pasta water before you drain; that starchy liquid is what makes the sauce coat the pasta instead of sliding off.
- Pre-grated cheese from a bag won't melt into the sauce smoothly because of the anti-caking powder, so take 30 seconds to grate it fresh.
03 -
- The pasta water is your secret weapon—it's thicker than regular water because of the starch, and it's the only thing that should thin the sauce if it gets too thick.
- Lemon zest added at the very end tastes brighter than lemon zest cooked in the sauce, so wait until after you've done all your sautéing.
- If you're cooking for someone picky about vegetables, cut them smaller—they disappear into the sauce and are less noticeable, but their flavor remains.