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.
One of my favorite memories in the kitchen is from a sunny Sunday afternoon a few years ago. I had just picked up a basket of fresh spring vegetables from the local farmer’s market, vibrant green asparagus, bell peppers, and cherry tomatoes shining in the sunlight. I wanted to create something that felt light, yet comforting — a dish that made the table feel alive with color and flavor. That’s how my Creamy Pasta Primavera with Parmesan Sauce was born. From that moment, this recipe has been a family favorite, bringing friends and loved ones together for meals full of warmth, laughter, and simple joy.
This recipe, Creamy Pasta Primavera with Parmesan Sauce, is perfect for anyone who loves fresh vegetables and indulgent, velvety pasta. Over the years, I’ve made it countless times, each batch sparking memories of cozy spring evenings and laughter-filled kitchens. It’s a dish that’s not just about feeding people but about nourishing the soul, celebrating color on your plate, and making every meal feel special.
Why I Love Making This Recipe
There’s something magical about a creamy pasta that carries the vibrant taste of spring vegetables. I love how Creamy Pasta Primavera with Parmesan Sauce balances richness and freshness. The creaminess of the Parmesan sauce wraps around each strand of pasta while the lightly sautéed vegetables retain their bite and brightness. Every time I make it, I feel like I’m sharing a little moment of spring with my family.
What I truly adore about this recipe is its versatility. You can easily swap vegetables according to season or preference. Zucchini, peas, carrots, or even roasted cherry tomatoes work beautifully. And it’s quick in under 30 minutes, I have a dish that looks like I spent hours on it, yet tastes like pure comfort. Cooking, to me, is about simplicity, love, and making food that makes people smile, and this pasta embodies all of that.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make this creamy, comforting dish:
- 350g (12oz) fettuccine or tagliatelle pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow bell pepper, sliced thinly
- 1 medium red bell pepper, sliced thinly
- 150g (1 cup) cherry tomatoes, halved
- 100g (2/3 cup) fresh peas
- 250ml (1 cup) heavy cream
- 100g (1 cup) grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 teaspoon lemon zest (optional, adds brightness)
- Fresh basil leaves, torn for garnish
Little Kitchen Secrets:
- Sauté vegetables lightly so they remain tender-crisp; overcooking them makes the pasta less vibrant.
- Use freshly grated Parmesan it melts beautifully and gives the sauce a richer flavor.
- A touch of lemon zest adds a fresh lift, balancing the creaminess perfectly.
How I Make It, Step by Step
- Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Reserve ½ cup of pasta water before draining.
- Sauté the aromatics: In a large skillet, heat butter and olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add the vegetables: Toss in zucchini, bell peppers, and peas. Sauté gently for 3–5 minutes until tender but still crisp. Cherry tomatoes go in last and cook just until slightly softened.
- Make the creamy sauce: Lower the heat and pour in heavy cream, stirring to combine. Add the grated Parmesan cheese gradually, stirring until smooth and creamy. Season with salt, black pepper, and lemon zest.
- Combine pasta and sauce: Add the drained pasta to the skillet. Toss well to coat evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Serve immediately with extra Parmesan and torn fresh basil leaves.
How I Serve It at Home
I love setting the table with colorful plates and fresh basil sprinkled on top — it makes the dish feel celebratory. We usually enjoy this pasta with a simple side of crusty bread to soak up the sauce and a light green salad for balance. Sometimes, I even drizzle a little olive oil or sprinkle crushed red pepper for a subtle kick. This dish shines as both a weeknight dinner or a cozy weekend lunch when friends pop by.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently on the stovetop with a splash of cream or water to keep the sauce silky. Avoid the microwave if possible; it can make the vegetables soggy.
- Make-ahead: You can prep vegetables and even the Parmesan cream sauce separately a day in advance. Just combine and warm before serving.
100-Word Short Version
My Creamy Pasta Primavera with Parmesan Sauce is a springtime favorite that blends fresh, vibrant vegetables with a rich, velvety sauce. Sauté zucchini, bell peppers, peas, and cherry tomatoes until tender-crisp, then coat in a Parmesan cream sauce with garlic and a touch of lemon zest. Toss with cooked pasta for a comforting, colorful meal that feels indulgent yet fresh. Garnish with fresh basil and extra Parmesan. Quick, easy, and full of flavor, this pasta brings warmth, love, and joy to any table. Perfect for cozy family dinners or casual meals with friends.
Recipe Card Section
⏱️ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
đź›’ Ingredients <ul> <li>350g (12oz) fettuccine or tagliatelle pasta</li> <li>2 tablespoons unsalted butter</li> <li>1 tablespoon olive oil</li> <li>2 garlic cloves, minced</li> <li>1 medium zucchini, sliced into half-moons</li> <li>1 medium yellow bell pepper, sliced thinly</li> <li>1 medium red bell pepper, sliced thinly</li> <li>150g (1 cup) cherry tomatoes, halved</li> <li>100g (2/3 cup) fresh peas</li> <li>250ml (1 cup) heavy cream</li> <li>100g (1 cup) grated Parmesan cheese</li> <li>1/2 teaspoon freshly ground black pepper</li> <li>1/4 teaspoon salt</li> <li>1 teaspoon lemon zest (optional)</li> <li>Fresh basil leaves, torn for garnish</li> </ul>
👩‍🍳 Instructions <ol> <li>Cook pasta in salted boiling water until al dente; reserve ½ cup pasta water and drain.</li> <li>In a skillet, heat butter and olive oil. Sauté garlic 30 seconds.</li> <li>Add zucchini, bell peppers, and peas. Cook 3–5 minutes. Add cherry tomatoes last.</li> <li>Lower heat, add cream and Parmesan gradually. Season with salt, pepper, and lemon zest.</li> <li>Toss cooked pasta with sauce. Add reserved pasta water if needed to loosen.</li> <li>Serve immediately with extra Parmesan and torn basil.</li> </ol>
đź“ť Notes
- Sauté vegetables until just tender-crisp.
- Use freshly grated Parmesan for best flavor.
- Lemon zest brightens the creamy sauce beautifully.
- Store leftovers up to 2 days in the fridge; reheat gently with cream or water.
🍽️ Nutrition
Calories: 480 per serving
Protein: 18g
Carbohydrates: 60g
Fat: 20g
Saturated Fat: 12g
Fiber: 6g
Sugar: 6g
Sodium: 350mg
Creamy Pasta Primavera with Parmesan Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sauté and Toss
- Cuisine: Italian
- Diet: Vegetarian
Description
My Creamy Pasta Primavera with Parmesan Sauce is a springtime favorite blending fresh vegetables with a rich, velvety Parmesan cream sauce. Quick, easy, and bursting with flavor, this comforting pasta dish is perfect for family meals or cozy lunches with friends.
Ingredients
- 350g (12oz) fettuccine or tagliatelle pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow bell pepper, sliced thinly
- 1 medium red bell pepper, sliced thinly
- 150g (1 cup) cherry tomatoes, halved
- 100g (2/3 cup) fresh peas
- 250ml (1 cup) heavy cream
- 100g (1 cup) grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon lemon zest (optional)
- Fresh basil leaves, torn for garnish
Instructions
- Cook pasta in salted boiling water until al dente; reserve ½ cup pasta water and drain.
- In a skillet, heat butter and olive oil. Sauté garlic 30 seconds.
- Add zucchini, bell peppers, and peas. Cook 3–5 minutes. Add cherry tomatoes last.
- Lower heat, add cream and Parmesan gradually. Season with salt, pepper, and lemon zest.
- Toss cooked pasta with sauce. Add reserved pasta water if needed to loosen.
- Serve immediately with extra Parmesan and torn basil.
Notes
- Sauté vegetables until just tender-crisp.
- Use freshly grated Parmesan for best flavor.
- Lemon zest brightens the creamy sauce beautifully.
- Store leftovers up to 2 days in the fridge; reheat gently with cream or water.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 65mg
Conclusion
Making Creamy Pasta Primavera with Parmesan Sauce always feels like a celebration in my kitchen. The combination of fresh vegetables, velvety sauce, and aromatic Parmesan brings comfort, joy, and a little touch of spring to every meal. It’s more than a recipe — it’s an experience, a chance to share warmth and love with friends and family. Cooking is my way of telling stories, creating memories, and brightening days, one cozy plate at a time. I hope this recipe brings the same happiness to your table as it does to mine.