Save The first time I made this pasta primavera, I was halfway through cooking when I realized I'd forgotten to start boiling water separately. Instead of scrambling, I tossed everything into one pot and hoped for the best. That happy accident turned into the creamiest, most flavorful pasta I'd ever made, with the vegetables perfectly tender and the sauce clinging to every strand.
Last summer, my neighbor Sarah dropped by unexpectedly while this was simmering on my stove. She kept asking what smelled so amazing, and I ended up sending her home with a bowl. Now she calls it 'that pasta' and requests it every time we have dinner together.
Ingredients
- 340 g (12 oz) penne or fusilli pasta: Short pasta shapes catch the sauce and vegetables in every bite, though any pasta works in a pinch
- 1 medium zucchini, sliced: Slice about 1/4 inch thick so they soften but don't completely disappear into the sauce
- 1 red bell pepper and 1 yellow bell pepper, diced: Using both colors makes the dish visually stunning and adds slightly different sweet notes
- 1 cup (150 g) cherry tomatoes, halved: They burst during cooking, releasing juices that mingle beautifully with the cream
- 1 cup (120 g) snap peas, trimmed and halved: These add a satisfying crunch that contrasts with the tender pasta
- 1 medium carrot, sliced thin: The natural sweetness balances the richness of the cream sauce
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here, it becomes the aromatic foundation
- 2 tablespoons olive oil: This coats the vegetables before they simmer, preventing sticking and adding flavor
- 3 cups (720 ml) vegetable broth: Low-sodium broth lets you control the salt level while the pasta cooks
- 1 cup (240 ml) heavy cream: Room temperature cream incorporates more smoothly and prevents curdling
- 80 g (¾ cup) grated Parmesan cheese: Freshly grated melts better and has a more complex flavor than pre-grated
- ½ teaspoon dried Italian herbs: A blend of oregano, basil, and thyme works beautifully here
- Salt and black pepper to taste: Wait until the end to season, since the broth and cheese already add saltiness
- 2 tablespoons chopped fresh basil: Add this at the very last moment to preserve its bright, fresh flavor
- Extra grated Parmesan cheese (optional): Because a little more cheese never hurt anyone
Instructions
- Sauté the vegetables:
- Heat olive oil in a large pot or Dutch oven over medium heat, then add garlic, zucchini, bell peppers, carrot, and snap peas, cooking for 3 to 4 minutes until they're just softened and fragrant
- Add pasta and broth:
- Pour in the pasta, cherry tomatoes, and vegetable broth, stir everything together, bring to a boil, then reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally until the pasta is al dente and most liquid is absorbed
- Create the creamy sauce:
- Stir in heavy cream, Parmesan cheese, and Italian herbs, then simmer uncovered for 3 to 4 minutes, stirring frequently until the sauce thickens and coats everything beautifully
- Season and finish:
- Remove from heat, season with salt and pepper to taste, and gently fold in fresh basil before serving
Pin it This recipe has become my go-to for hectic weeknights when I want something comforting but don't have energy for a complicated cooking project. Something about the combination of tender vegetables and rich sauce just makes everything feel better.
Making It Your Own
I've learned that the vegetable combinations are endlessly flexible based on what's in your fridge or what's in season. Sometimes I add asparagus in spring or broccoli in winter, and the technique never fails me.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness perfectly, though a simple green salad with a bright vinaigrette works just as well. This pasta wants something fresh and acidic alongside it.
Storage and Make-Ahead Tips
This pasta reheats beautifully with a splash of cream or broth to loosen the sauce. I often make a double batch and enjoy it for lunch the next day, when the flavors have melded even more.
- The pasta continues absorbing liquid as it sits, so you may need to add more liquid when reheating
- Store in an airtight container in the refrigerator for up to three days
- Freezing isn't recommended since the cream sauce can separate when thawed
Pin it There's something deeply satisfying about a one-pot meal that feels like it came from a restaurant kitchen but took minimal effort. This pasta primavera is exactly that kind of comfort food magic.
Frequently Asked Questions
- → Can I use different pasta shapes?
Yes, any short pasta works well here. Try rotini, farfalle, or rigatoni instead of penne or fusilli.
- → What vegetables can I substitute?
Feel free to use asparagus, broccoli florets, baby spinach, green beans, or diced eggplant based on what's in season.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or broth to restore creaminess.
- → Can I make this dairy-free?
Absolutely. Replace heavy cream with coconut cream or cashew cream, and use nutritional yeast or vegan Parmesan alternative.
- → Why is my sauce too thick?
The sauce naturally thickens as the pasta releases starch. If it becomes too thick, simply add more vegetable broth, cream, or pasta water.
- → Can I add protein to this dish?
Yes! Grilled chicken strips, sautéed shrimp, or white beans make excellent additions. Simply stir them in during the last few minutes of cooking.