Creamy Pasta with Vegetables

This colorful creamy pasta primavera transforms simple vegetables into a restaurant-worthy dinner that comes together in just 30 minutes. The combination of fresh seasonal vegetables and a light parmesan cream sauce creates a perfect balance that feels indulgent yet wholesome.

I first created this recipe when my farmers market haul was overflowing with spring vegetables, and it quickly became our Thursday night tradition. My children actually request "rainbow pasta" now, which is my personal victory in the vegetable department.

Ingredients

• Linguine pasta: Forms the hearty base for this dish, use bronze-die pasta for better sauce adhesion
• Olive oil: Provides the perfect sautéing medium and adds richness to the final dish
• Carrots: Offer sweetness and beautiful color contrast while holding their texture
• Broccoli florets: Absorb the cream sauce wonderfully in all their little nooks
• Zucchini: Adds a tender texture and mild flavor that pairs perfectly with cream
• Bell peppers: In three colors provide sweetness, crunch and visual appeal
• Garlic cloves: Build the aromatic foundation
• Heavy cream: Creates the luxurious sauce without hours of reduction
• Parmesan cheese: Adds umami depth and thickens the sauce naturally
• Basil paste: Infuses the dish with fresh herb flavor in every bite
• Salt and pepper: For balancing and enhancing all the flavors

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea. Add your linguine and cook until just al dente, usually 1 minute less than the package directions suggest. The pasta will continue cooking slightly when combined with the hot vegetables and sauce.

Start the Vegetable Base:

While the pasta cooks, heat olive oil in a large non-stick skillet over medium heat until it shimmers. Add the diced carrots first as they take longest to soften. Cook them for a full 5 minutes, stirring occasionally to ensure even cooking but allowing enough contact with the pan to develop slight caramelization.

Layer in Remaining Vegetables:

Add the broccoli and zucchini to the carrots, stirring to coat with oil. Cook for 3 minutes until the broccoli turns bright green but remains crisp. Then add all three colors of bell peppers, continuing to cook for 5 more minutes. The vegetables should be tender-crisp with vibrant colors preserved.

Finish the Vegetables:

Stir in the minced garlic and basil paste, cooking just until fragrant, about 30 seconds. Be careful not to burn the garlic. Season with salt and pepper, then remove from heat immediately to prevent overcooking.

Combine and Create the Sauce:

Drain the cooked linguine, reserving about 1/4 cup of pasta water if needed. Return pasta to its pot and add the vegetable mixture. Pour in the heavy cream and sprinkle with grated parmesan cheese. Gently fold everything together until the cheese melts and creates a silky sauce that coats each strand of pasta and vegetable.

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This dish holds a special place in my heart because it reminds me of my grandmother's garden. She taught me that the secret to exceptional pasta primavera isn't fancy technique but simply respecting each vegetable's cooking time. The carrots still remind me of pulling them from her garden soil, brushing them off, and eating them right there between the rows.

Make Ahead Options

This pasta primavera reheats beautifully, making it perfect for meal prep. Cook as directed, then portion into microwave-safe containers and refrigerate for up to 3 days. When reheating, add a splash of water or cream before microwaving to revive the sauce. The flavors actually develop overnight, making next-day leftovers sometimes even better than the original serving.

Seasonal Adaptations

The beauty of pasta primavera lies in its flexibility. While this recipe features spring and summer vegetables, you can easily adapt it throughout the year. In fall, substitute butternut squash and brussels sprouts for zucchini and bell peppers. Winter versions work beautifully with hearty greens like kale and frozen peas. Simply adjust cooking times based on the density of your chosen vegetables.

Serving Suggestions

Serve this colorful pasta with a simple green salad dressed with lemon vinaigrette for a complete meal. For protein, consider adding grilled chicken slices, sautéed shrimp, or white beans stirred in at the end. A glass of crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce and vegetable flavors perfectly. Don't forget some crusty bread to catch every last bit of that delicious sauce!

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Nutritional Boosters

Transform this dish into an even more nutritious powerhouse with a few simple adjustments. Substitute whole wheat or legume-based pasta for additional fiber and protein. Add a handful of spinach or arugula at the final combining stage to wilt into the hot pasta. For an omega-3 boost, sprinkle with toasted pine nuts or walnuts before serving.

Frequently Asked Questions

→ Can I use different vegetables in this pasta primavera?

Absolutely! Pasta primavera is incredibly versatile. Try adding asparagus, cherry tomatoes, snap peas, or yellow squash. You can use whatever seasonal vegetables you have on hand, just adjust cooking times accordingly for firmer or softer vegetables.

→ How can I make this dish lighter?

To create a lighter version, substitute half-and-half or milk for the heavy cream, or use pasta cooking water mixed with a touch of cream. You can also reduce the amount of Parmesan and olive oil while increasing the proportion of vegetables to pasta.

→ Can I make this pasta primavera ahead of time?

This dish is best served fresh, but you can prepare the vegetables ahead of time. Store prepped vegetables in the refrigerator for up to 24 hours, then sauté them just before serving. If you must reheat leftovers, add a splash of cream or broth to revive the sauce.

→ What protein would pair well with this dish?

Grilled chicken, sautéed shrimp, or Italian sausage would complement the flavors nicely. For a vegetarian protein boost, add white beans or top with toasted pine nuts. Simply cook your protein separately and add it to the final dish when combining the pasta and vegetables.

→ What pasta shapes work best for this primavera?

While linguine is recommended, any medium pasta shape works well. Try fettuccine, spaghetti, penne, or farfalle. Shorter pasta shapes like bowties or rotini are excellent for catching the vegetables and sauce in their crevices.

→ Is there a dairy-free alternative for this pasta?

For a dairy-free version, substitute the heavy cream with coconut cream or a cashew cream sauce. Replace the Parmesan with nutritional yeast or a dairy-free Parmesan alternative to maintain that savory umami flavor.