Colorful Pasta Primavera with Seasonal Veggies and Simple Garlic Olive Oil Sauce
Pasta Primavera features tender pasta tossed with sautéed spring vegetables in a light creamy Parmesan sauce. The dish highlights zucchini, carrots, broccoli, bell pepper, and peas for color and gentle sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces fettuccine or linguine pasta
2 tablespoons olive oil
3 garlic cloves thinly sliced
1 medium carrot cut into thin matchsticks
1 cup small broccoli florets
1 small zucchini sliced into half moons
1 red bell pepper thinly sliced
1 cup green peas fresh or frozen
3/4 cup heavy cream
1/2 cup finely grated Parmesan cheese
1/4 cup reserved pasta cooking liquid
2 tablespoons chopped fresh basil or parsley
Salt to taste
Freshly ground black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until tender with slight firmness. Reserve 1 cup pasta cooking liquid then drain.
2. Warm olive oil in a large skillet over medium heat. Add sliced garlic and cook briefly until fragrant.
3. Add carrots and broccoli. Cook while stirring for about 3 minutes.
4. Stir in zucchini and bell pepper. Continue cooking until vegetables reach crisp-tender texture.
5. Add peas and cook for another minute until heated through.
6. Pour heavy cream into the skillet and allow a gentle simmer for 2 minutes.
7. Add cooked pasta and a splash of pasta cooking liquid. Toss until pasta becomes coated with sauce.
8. Sprinkle Parmesan cheese gradually while tossing so it melts into the sauce.
9. Season with salt and black pepper then finish with chopped basil or parsley before serving.
Notes
Vegetables should remain crisp-tender for the classic texture. Pasta cooking liquid helps adjust sauce thickness. Whole-grain pasta or additional vegetables such as asparagus or mushrooms work well in this dish.