15 Minute Creamy Pasta Primavera

Ingredients

• 8 oz Pasta (such as penne, fusilli, or farfalle)
• 1 tbsp Olive oil (for sautéing)
• 2 cups Mixed vegetables (such as broccoli florets, sliced carrots, bell peppers, and zucchini)
• 2 Garlic (cloves, minced)
• 0.5 cup Heavy cream
• 0.25 cup Parmesan cheese (freshly grated)
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

3. 3

   Add the mixed vegetables to the skillet and sauté for 5-6 minutes until they are tender-crisp and slightly browned.

4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

5. 5

   Reduce the heat to medium-low. Pour in the heavy cream and bring to a gentle simmer.

6. 6

   Stir in the grated Parmesan cheese until melted and the sauce has thickened slightly.

7. 7

   Drain the pasta, reserving a small amount of pasta water. Add the cooked pasta to the skillet with the vegetables and sauce.

8. 8

   Toss everything together until the pasta is well coated, adding a splash of pasta water if the sauce is too thick. Season with salt and pepper to taste.

9. 9

   Garnish with fresh parsley and serve immediately.

Notes

For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less thick. Feel free to add cooked chicken or shrimp for extra protein.

Nutrition per serving

• main
• pasta
• vegetarian
• quick-dinner
• 15-minute-meal
• creamy