Easy Creamy Pasta Primavera
This Easy Creamy Pasta Primavera is a vibrant, satisfying weeknight dinner loaded with crisp-tender vegetables and coated in a velvety Parmesan cream sauce. Ready in just 35 minutes, it celebrates the classic 1970s dish that put fresh spring vegetables front and center — featuring zucchini, yellow squash, broccoli, bell pepper, cherry tomatoes, and peas tossed with perfectly cooked penne. The sauce is rich, garlicky, and finished with a bright hit of lemon zest that keeps every bite fresh and balanced.
Equipment
- Large pasta pot At least 6-quart capacity
- Colander For draining pasta
- Large skillet 12-inch stainless steel or non-stick recommended
- Chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Box grater or Microplane grater For freshly grating Parmesan
- Ladle or heatproof cup For reserving pasta cooking water
Ingredients
- 12 oz penne pasta 340g; rigatoni, fettuccine, or farfalle also work well
- 2 tbsp olive oil
- 4 garlic cloves minced finely
- 1 medium zucchini sliced into 1/4-inch half-moons
- 1 medium yellow squash sliced into 1/4-inch half-moons
- 1 red bell pepper thinly sliced into 2–3 inch strips
- 1 cup broccoli florets about 90g; cut into small bite-size pieces
- 1 cup cherry tomatoes about 150g; halved
- 1/2 cup frozen peas about 75g; no need to thaw
- 2 tbsp unsalted butter about 28g
- 1/2 cup low-sodium chicken or vegetable broth 120ml
- 1 cup heavy cream 240ml; see notes for lighter substitutions
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional; adjust to taste
- 1 cup freshly grated Parmesan cheese about 100g; plus extra for serving. Do not use pre-shredded.
- 1 lemon zested only
- 1/2 cup reserved pasta cooking water 120ml; scoop out before draining pasta
- salt and black pepper to taste, for pasta water and seasoning
For Garnish
- fresh basil leaves torn; for serving
Instructions
- Bring a large pot of water to a vigorous boil over high heat, then add a generous amount of salt (the water should taste pleasantly salty). Do not add oil to the water.
- Add the penne and cook 1–2 minutes less than the package directions for al dente. Before draining, scoop out at least 1/2 cup of pasta water and set aside, then drain without rinsing.
- While the water heats, slice the zucchini and yellow squash into 1/4-inch half-moons, thinly slice the red bell pepper, cut broccoli into small florets, halve the cherry tomatoes, and finely mince the garlic.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add broccoli and cook 2 minutes, then add zucchini, yellow squash, and bell pepper with a pinch of salt and pepper; cook 4–5 minutes until crisp-tender.
- Stir in the cherry tomatoes and frozen peas and cook for 1–2 minutes until the tomatoes begin to soften. Push all the vegetables to the edges of the pan.
- Add butter to the center of the pan and let it melt, then add the minced garlic and stir constantly for 30–60 seconds until fragrant and lightly golden. Pour in the broth and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Italian seasoning, and red pepper flakes (if using). Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sauce reduces slightly and begins to thicken.
- Reduce heat to medium-low and add the freshly grated Parmesan a handful at a time, stirring constantly until fully melted and the sauce is silky and smooth. Stir in the lemon zest and season with salt and pepper to taste.
- Add the drained pasta to the skillet and toss to coat evenly. Add reserved pasta water a few tablespoons at a time if the sauce is too thick, and cook together over medium-low heat for 1–2 minutes.
- Divide into bowls, top with extra freshly grated Parmesan and torn fresh basil leaves, and serve immediately while the sauce is at its creamiest.
Notes
- Always use freshly grated Parmesan. Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting and create a grainy sauce. Grate a block fresh for best results.
- Save the pasta water. The starchy cooking water is essential for loosening and emulsifying the sauce. Always reserve at least 1/2 cup before draining.
- Don't overcook the vegetables. Pull them while they're still crisp-tender — they continue cooking slightly when tossed with the hot sauce and pasta.
- Add Parmesan off high heat. Melt the cheese over medium-low heat and add it gradually to prevent clumping or a grainy texture.
- Lighter sauce option: Swap the heavy cream for half-and-half, or use a mixture of cream cheese (2 oz) and extra pasta water for a lighter but still creamy sauce.
- Vegetable substitutions: Asparagus, mushrooms, spinach, snap peas, corn, artichoke hearts, or shaved fennel all work beautifully in place of or alongside the listed vegetables.
- Add protein: Stir in grilled chicken strips, sautéed shrimp, or pan-seared scallops after combining the pasta and sauce for a heartier meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well — cream sauces tend to break upon thawing.
- Reheating: Reheat in a skillet over medium-low heat with a splash of broth or water, tossing gently until warmed through. Avoid high heat, which can cause the sauce to break.
- Make-ahead tip: Chop all vegetables and grate the Parmesan up to 24 hours in advance and store in the refrigerator; the dish itself cooks in about 20 minutes when you're ready to serve.
Nutrition
Serving: 1ServingCalories: 580kcalCarbohydrates: 63gProtein: 18gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 420mgPotassium: 620mgFiber: 5gSugar: 7gVitamin A: 35IUVitamin C: 90mgCalcium: 28mgIron: 15mg
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