Description
A refreshing and colorful dish made with seasonal vegetables and light sauces, perfect for quick weeknight dinners or family brunches.
Ingredients
- 12 ounces (340 g) penne or farfalle pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (90 g) broccoli florets
- 1 medium carrot, thinly sliced
- ½ cup (120 ml) vegetable broth
- ½ cup (120 ml) heavy cream
- ¾ cup (75 g) grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil, chopped
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced carrots and broccoli to the skillet. Sauté for a few minutes, then toss in the bell peppers and zucchini, cooking until just tender.
- Stir in the cherry tomatoes, salt, black pepper, and Italian seasoning. Pour in the vegetable broth and cream, let simmer until slightly thickened.
- Add the cooked pasta, Parmesan cheese, and fresh basil. If the sauce is too thick, adjust the consistency with the reserved pasta water.
- Dish out the vibrant pasta primavera while it’s warm, garnishing with extra Parmesan if desired.
Notes
Feel free to substitute the heavy cream with a dairy-free alternative. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian