Description
Creamy pasta primavera is packed with tender-crisp spring veggies in a silky Parmesan cream sauce, all made in one skillet.
Ingredients
Scale
- 12 ounces medium pasta (cooked)
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 cup sliced zucchini
- ½ cup chopped asparagus (trimmed and cut into thirds)
- ½ cup diced bell pepper (red, yellow or orange)
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ½ cup petite peas
- ½ cup snow peas
- ⅔ cup grape tomatoes (or cherry tomatoes)
- 1½ tablespoons cornstarch
- ½ cup shredded Parmesan cheese
Instructions
- Step 1: Cook pasta al dente according to package directions and set aside.
- Step 2: In a large skillet add butter and melt over medium heat. Add garlic and cook until fragrant, about one minute.
- Step 3: Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2 to 3 minutes or until vegetables are tender-crisp.
- Step 4: Stir in heavy cream, peas and tomatoes and simmer an additional 2 to 3 minutes.
- Step 5: Make a slurry by combining cornstarch with 1 tablespoon of broth or water. Whisk the cornstarch into the pan until the sauce thickens.
- Step 6: Stir in parmesan and pasta. Season with salt & pepper to taste. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little milk to thin out the sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 695 kcal
- Sugar: 6 g
- Sodium: 523 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 113 mg
Keywords: Pasta Primavera, creamy pasta, spring vegetables, one-skillet meal