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
Scale
- 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