Creamy Pasta Primavera
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Course
Main Course, Lunch, Dinner, Others
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Cuisine
Italian, American, Vegetarian
Creamy Pasta Primavera
Description
The recipe starts by cooking linguine pasta until al dente. While the pasta cooks, a mix of carrots, broccoli, zucchini, and red, green, and orange bell peppers are sautéed in olive oil until tender but still crisp. Minced garlic and basil paste add aromatic and herbal notes, with salt and black pepper seasoning to enhance flavor. The cooked vegetables are combined with the drained pasta along with heavy cream and freshly grated Parmesan cheese, resulting in a rich, creamy sauce that coats the pasta evenly.
The vegetables provide varied textures and colors, creating a balanced dish with some sweetness from carrots and bell peppers and the earthiness of broccoli and zucchini. The basil paste contributes freshness without overwhelming the other ingredients. The creamy sauce, constructed from heavy cream and Parmesan, smooths the dish and adds depth.
This creamy pasta primavera is served warm and can be enjoyed as a satisfying vegetarian entrée. It can be complemented with additional basil or extra Parmesan cheese, making it a versatile dish for casual dinners.
Ingredients
- 1/2 pound linguine pasta
- 1/4 cup olive oil
- 3 carrot diced in 1/2 inch pieces, large
- 1/2 broccoli cut into small florets, head
- 2 zucchini cut in half lengthwise then cut into 1/4 inch slices, small, or 1 large
- 1 small red bell pepper seeds removed then sliced into 1/4 inch strips
- 1 small green bell pepper seeds removed then sliced into 1/4 inch strips
- 1 small bell pepper seeds removed then sliced into 1/4 inch strips, orange
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 cup Parmesan Cheese freshly grated
- 2 Tablespoons basil paste
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.
- Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.
- Add broccoli and zucchini to skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn heat off and remove skillet from burner.
- Drain water from linguine. Return linguine back to the pot and add the cooked vegetables, heavy cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!
User Reviews
Overall Rating
5
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