Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I made Pasta Primavera Alfredo with Broccoli and Carrots. It was a rainy Saturday afternoon, and my kitchen smelled like comfort itself. I had a basket of fresh vegetables sitting on the counter, and I wanted something creamy, satisfying, and nourishing. As the pasta boiled and the Alfredo sauce thickened on the stove, I felt a wave of nostalgia. This recipe reminded me of family dinners growing up, where laughter, warmth, and a good meal always went hand in hand.
Whenever I make this Pasta Primavera Alfredo with Broccoli and Carrots, I can’t help but smile. The combination of tender broccoli, sweet carrots, and perfectly coated pasta in a silky, garlicky Alfredo sauce is pure joy. The best part? It’s surprisingly simple and quick, yet it tastes like it’s been slow-cooked all day.
Why I Love Making This Recipe
I love making Pasta Primavera Alfredo with Broccoli and Carrots because it’s the ultimate comfort food without feeling heavy or greasy. The vegetables stay vibrant and full of flavor, and the creamy sauce hugs every noodle. It’s also incredibly versatile: I sometimes add peas, bell peppers, or even asparagus depending on what’s in season.
Making this dish is like giving a hug through food. Every time I serve it to friends or family, it disappears within minutes. I love the way it brings people together around the table. Cooking isn’t just about following a recipe; it’s about creating a moment of connection, a memory that lingers long after the last bite.
Ingredients & Little Kitchen Secrets
Here’s what you need to make this dreamy Pasta Primavera Alfredo with Broccoli and Carrots:
- 12 oz (340 g) fettuccine or your favorite pasta
- 2 cups broccoli florets
- 1 cup sliced carrots
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ÂĽ teaspoon black pepper
- ÂĽ teaspoon nutmeg (optional, adds warmth)
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon olive oil (for veggies)
Little kitchen secrets:
- Don’t overcook your pasta it will finish cooking in the sauce.
- Steam the broccoli and carrots just until tender-crisp to preserve color and nutrients.
- Freshly grated Parmesan melts better than pre-grated, giving you a silky sauce.
- A pinch of nutmeg elevates the Alfredo sauce without overpowering it.
How I Make It, Step by Step
- Prep the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
- Cook the vegetables: While pasta cooks, heat olive oil in a large skillet over medium heat. Add carrots and broccoli, sautéing for 5–7 minutes until tender-crisp. Remove from skillet and set aside.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in the heavy cream and bring to a gentle simmer.
- Add the cheese: Gradually whisk in the Parmesan cheese until smooth and creamy. Season with salt, pepper, and nutmeg. If the sauce is too thick, stir in reserved pasta water, a little at a time, until you reach the perfect consistency.
- Combine pasta and veggies: Toss the cooked pasta and sautéed vegetables into the sauce. Stir gently to coat every strand and floret with the creamy goodness.
- Garnish and serve: Sprinkle fresh parsley on top and serve immediately. A little extra Parmesan never hurts!
How I Serve It at Home
At home, I like to serve Pasta Primavera Alfredo with Broccoli and Carrots straight from the pan, family-style, right on the table. We usually pair it with a crisp green salad and warm garlic bread. Sometimes I pour a little extra olive oil over the top and sprinkle a few chili flakes for a subtle kick.
This dish works perfectly for a cozy weeknight dinner or a small gathering with friends. I love the aroma that fills the kitchen as everyone digs in it’s pure comfort and joy.
Storage, Reheating & Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently over low heat, adding a splash of cream or milk to bring back the silky texture.
- Make-ahead: You can prep the vegetables and sauce ahead of time. When ready to serve, cook pasta and combine everything for a quick dinner.
100-Word Short Version
This Pasta Primavera Alfredo with Broccoli and Carrots is creamy, comforting, and packed with vibrant vegetables. I sauté tender broccoli and carrots, then toss them with perfectly cooked fettuccine in a rich, garlicky Alfredo sauce made with butter, cream, and freshly grated Parmesan. A pinch of nutmeg adds warmth, and fresh parsley brightens every bite. It’s a simple, cozy dish perfect for family dinners or a small gathering with friends. Ready in under 30 minutes, it’s a weeknight lifesaver that doesn’t compromise on flavor. Creamy, nourishing, and full of love!
Recipe Card Section (Before Conclusion)
⏱️ Time
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
đź›’ Ingredients
- 12 oz fettuccine
- 2 cups broccoli florets
- 1 cup sliced carrots
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ÂĽ teaspoon black pepper
- ÂĽ teaspoon nutmeg (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
👩‍🍳 Instructions
- Boil salted water and cook fettuccine until al dente. Reserve ½ cup pasta water.
- Sauté broccoli and carrots in olive oil until tender-crisp; set aside.
- Melt butter in a skillet, add garlic, sauté 1 minute.
- Stir in heavy cream, simmer gently.
- Whisk in Parmesan, season with salt, pepper, and nutmeg; thin with pasta water if needed.
- Toss pasta and vegetables in sauce until coated.
- Garnish with parsley and serve immediately.
đź“ť Notes
- Don’t overcook pasta; it will finish cooking in the sauce.
- Steam veggies to keep color and nutrients.
- Fresh Parmesan ensures a smooth sauce.
- Add nutmeg for warmth and depth.
🍽️ Nutrition (per serving)
Calories: 520 kcal
Protein: 18 g
Fat: 28 g
Carbs: 48 g
Fiber: 5 g
Sugar: 4 g
Sodium: 400 mg
Pasta Primavera Alfredo with Broccoli and Carrots
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sauté & Toss
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pasta Primavera Alfredo with Broccoli and Carrots is creamy, comforting, and packed with vibrant vegetables. Tender broccoli and carrots are tossed with fettuccine in a rich garlic Parmesan sauce, making it perfect for weeknight dinners or cozy family meals.
Ingredients
- 12 oz fettuccine
- 2 cups broccoli florets
- 1 cup sliced carrots
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ÂĽ teaspoon black pepper
- ÂĽ teaspoon nutmeg (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Boil salted water and cook fettuccine until al dente. Reserve ½ cup pasta water.
- Sauté broccoli and carrots in olive oil until tender-crisp; set aside.
- Melt butter in a skillet, add garlic, sauté 1 minute.
- Stir in heavy cream, simmer gently.
- Whisk in Parmesan, season with salt, pepper, and nutmeg; thin with pasta water if needed.
- Toss pasta and vegetables in sauce until coated.
- Garnish with parsley and serve immediately.
Notes
Don’t overcook pasta; it will finish cooking in the sauce. Steam veggies to keep color and nutrients. Fresh Parmesan ensures a smooth sauce. Add nutmeg for warmth and depth.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4
- Sodium: 400
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 5
- Protein: 18
- Cholesterol: 85
Conclusion
Making Pasta Primavera Alfredo with Broccoli and Carrots is more than just cooking it’s about creating memories in the kitchen. Every creamy bite, every vibrant vegetable, every sprinkle of cheese feels like a hug on a plate. I hope this recipe brings warmth and joy to your home just like it does to mine. Share it with family, friends, or anyone who needs a little comfort; after all, food is love, and cooking is storytelling.