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Creamy pasta primavera with asparagus, broccoli, carrots and cherry tomatoes

One-Pan Spring Pasta Primavera (Fresh & Creamy in 35 Minutes)

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Dinner
Cuisine Italian-American
Servings 6 people
Calories 398 kcal

Ingredients
  

  • For the Pasta:
  • 1 lb fettuccine linguine, or penne pasta
  • For the Vegetables:
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 medium zucchini sliced into half-moons
  • 1 cup cherry tomatoes halved
  • For the Cream Sauce:
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • For Garnish:
  • ¼ cup fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Step 1: Prepare the Vegetables
  • Wash and cut all vegetables according to specifications.
  • Bring a large pot of salted water to a boil.
  • Blanch asparagus in boiling water for 2-3 minutes, then shock in ice water.
  • Repeat with other vegetables as needed (bell peppers, zucchini).
  • Step 2: Cook the Pasta
  • Bring a large pot of salted water to a rolling boil.
  • Cook pasta according to package directions minus 1 minute.
  • Reserve 1 cup of starchy pasta water before draining.
  • Step 3: Prepare the Cream Sauce
  • Heat olive oil in a large skillet over medium heat.
  • Add garlic and cook for 30 seconds until fragrant.
  • Add blanched vegetables and sauté for 2-3 minutes.
  • Add butter, then slowly pour in cream.
  • Bring to a gentle simmer – do not boil vigorously.
  • Step 4: Combine and Serve
  • Transfer slightly underdone pasta directly to the sauce.
  • Add ½ cup pasta water and toss over medium heat for 1-2 minutes.
  • Remove from heat, add Parmesan cheese and fresh herbs.
  • Season with salt and pepper to taste.
  • Serve immediately in warm bowls.
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