Pasta Primavera Recipe
Pasta with fresh vegetables and a light cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Cream Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a little pasta water.
Preparing the Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add sliced bell pepper, zucchini, and carrot. Sauté for 5-7 minutes until they start to soften.
- 3
Add Spinach and Tomatoes
Add the cherry tomatoes and fresh spinach to the skillet. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften.
Making the Cream Sauce
- 4
Prepare the Cream Sauce
In a small saucepan over low heat, combine the heavy cream, grated Parmesan cheese, salt, and black pepper. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-5 minutes.
Combining Everything
- 5
Combine Pasta and Sauce
Add the cooked pasta to the skillet with vegetables. Pour the cream sauce over the pasta and toss everything together, adding reserved pasta water if needed to reach desired consistency.
- 6
Serve
Serve hot, garnished with extra Parmesan cheese if desired.