Pasta Primavera

5 from 14 votes

This Pasta Primavera is perfect for all those gorgeous veggies in your summer garden. It's a colorful, easy and super delicious 30 minute meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: Healthy-ish Comfort Food, Vegetarian

Servings:

Calories: 656kcal

Author: MaryAnn Dwyer

Ingredients

4 cups broccoli florets
2 cups red bell pepper, cut into thin strips (about 3 inches long)
2 cups yellow bell pepper, cut into thin strips (about 3 inches long)
2 cups carrots, cut into thin strips (about 3 inches long)
2 Tbsp. olive oil
2 1/2 cups cherry or grape tomatoes
1 medium red onion, sliced into strips
3 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
16 oz. pasta noodles, I used chifferi
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 Tbsp. butter
1/3 cup fresh basil leaves, roughly chopped

Instructions

Add the broccoli, red and yellow peppers and carrots to a large bowl. Pour boiling water over veggies making sure they are totally covered. Let stand for 4 minutes. Drain and then rinse under cold water. Set aside.
In a large skillet over medium-high heat saute tomatoes and onion for 3-4 minutes until tomatoes start to burst. Add garlic and continue to cook for one minute. Add the blanched veggies and cook for an additional 4 minutes. While veggies are cooking, cook pasta according to package directions.
Add pasta to veggies. Add heavy cream, Parmesan cheese and butter and gently toss until butter is melted and mixture is well combined. Pour mixture into a large bowl. Season with salt and pepper and top with chopped basil. Serve immediately with additional Parmesan cheese, if desired.

Notes

I used a combination of broccoli, red and yellow peppers, carrots, red onion and tomatoes, but feel free to substitute your favorite veggies.

The pasta I used here is called chifferi, but any type of pasta will work.

I blanch the broccoli, peppers and carrots first and then sauté later for about 4 minutes. I like my veggies to be a tad crunchy, but continue to sauté yours if you like them softer.

Nutrition