Pasta Primavera
Prepare a vibrant Pasta Primavera with fresh vegetables and whole milk cream sauce, perfect for a light meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Penne Pasta (uncooked) | 500 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Garlic (minced) | 3 | Clove |
| Red Bell Pepper (sliced) | 1 | Count |
| Yellow Bell Pepper (sliced) | 1 | Count |
| Zucchini (sliced) | 1 | Count |
| Cherry Tomatoes (halved) | 200 | Grams |
| Asparagus (trimmed and cut into 2-inch pieces) | 200 | Grams |
| Peas (fresh or frozen) | 150 | Grams |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Parmesan Cheese (grated) | 100 | Grams |
| Basil (fresh, chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add sliced red and yellow bell peppers, zucchini, and asparagus to the skillet. Sauté for about 5 minutes until vegetables are tender.
- Add cherry tomatoes and peas to the skillet. Cook for another 3 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in grated parmesan cheese until melted and combined.
- Add the cooked pasta to the skillet and toss to coat with the sauce and vegetables.
- Season with salt and freshly ground black pepper to taste. Stir in chopped fresh basil.
- Serve the Pasta Primavera hot, garnished with additional parmesan cheese if desired.
Kitchen equipment
Large SkilletGrater