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Creamy Garlic Parmesan Pasta Primavera

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A quick and easy creamy garlic parmesan pasta primavera featuring fresh seasonal vegetables, silky sauce, and a perfect balance of flavors. This dish is light yet indulgent, perfect for spring and summer meals.

Ingredients

Scale
  • 12 ounces (340 grams) fettuccine or linguine pasta
  • 1 cup zucchini, sliced into half-moons
  • 1 cup yellow squash, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • ½ cup snap peas, trimmed
  • ½ cup thinly sliced red bell pepper (optional)
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter, softened
  • 1 cup (240 ml) heavy cream
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • A handful fresh basil, chopped (optional)
  • ½ cup (120 ml) reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup (120 ml) of pasta water before draining. Set pasta aside.
  2. While pasta cooks, wash and slice veggies: zucchini and yellow squash into thin half-moons, cherry tomatoes halved, snap peas trimmed, and bell pepper thinly sliced. This prep takes about 10 minutes.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
  4. Add zucchini, yellow squash, snap peas, and bell pepper to the skillet. Sauté for 4-5 minutes until veggies are tender-crisp. Toss in cherry tomatoes last and cook for another 1-2 minutes just to warm them through.
  5. Reduce heat to low and add 3 tablespoons unsalted butter to the skillet. Once melted, pour in 1 cup (240 ml) heavy cream and stir to combine. Simmer gently for 2-3 minutes, stirring occasionally.
  6. Gradually add 1 cup freshly grated parmesan cheese, stirring until melted and smooth. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  7. Add drained pasta directly into the skillet with sauce and veggies. Toss well to coat evenly. Stir in 1 tablespoon fresh lemon juice and season with salt and freshly ground black pepper to taste. Cook together for 1-2 minutes to meld flavors.
  8. Remove from heat and sprinkle with chopped fresh basil if using. Serve immediately while warm and creamy.

Notes

Avoid burning garlic by cooking it just until fragrant. Sauté vegetables quickly and in batches if needed to keep them crisp. Use freshly grated parmesan for a silky sauce. Reserve pasta water to loosen sauce if needed. Toss pasta and sauce off heat to prevent curdling. Leftovers can be stored up to 3 days; reheat gently with cream or milk.

Nutrition

Keywords: creamy garlic parmesan pasta, pasta primavera, easy veggie pasta, spring pasta recipe, summer pasta, creamy pasta sauce, fresh vegetables pasta

Find it online: https://twirltaste.com/creamy-garlic-parmesan-pasta-primavera-recipe-easy-homemade-veggie-pasta/