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Creamy Pasta Primavera with Parmesan

A creamy and flavorful pasta dish loaded with vibrant vegetables and topped with Parmesan cheese, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 12 ounces pasta (fettuccine, penne, or spaghetti)
  • 2 tablespoons olive oil for sautéing
  • 2-3 cloves garlic, minced
  • 1 cup bell peppers, diced various colors for visual appeal
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated plus more for serving
  • Salt and pepper, to taste
  • Fresh basil, for garnish (optional)

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
  3. Toss in the diced bell peppers and zucchini. Cook for about 5 minutes until they begin to soften.
  4. Stir in the cherry tomatoes and fresh spinach, cooking for another 2-3 minutes until the spinach wilts.
  5. Pour in the heavy cream, stirring well. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
  6. Add the drained pasta to the skillet, tossing everything together until the pasta is well coated with the sauce.
  7. Mix in the grated Parmesan and season with salt and pepper to taste.
  8. Serve hot, garnished with additional Parmesan and fresh basil if using.

Notes

Feel free to use whatever vegetables you have at home. Broccoli, asparagus, or even carrots would work wonderfully! Consider mixing in some mozzarella or goat cheese for extra flavor. Try not to overcook the vegetables to retain their crunch and vibrancy. For a bit more zest, sprinkle in red pepper flakes or fresh herbs like thyme or parsley.