Description
A delicious combination of fresh, crisp vegetables and creamy pasta, perfect for quick weeknight dinners or impressing guests.
Ingredients
Scale
- 8 oz pasta of choice
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, broccoli, carrots)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- Salt and pepper to taste
- Fresh herbs (e.g., basil, parsley) for garnish
Instructions
- Cook the pasta according to the package instructions. Stir occasionally to prevent sticking. Drain and set aside, reserving some pasta water.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic for about 1 minute until fragrant.
- Cook the mixed vegetables for about 5 to 7 minutes until tender but still crunchy.
- Add the heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly.
- Incorporate the lemon zest and juice followed by the grated Parmesan cheese until melted and creamy.
- Season with salt and pepper as needed.
- Combine the cooked pasta with the sauce, tossing well to coat.
- Garnish with fresh herbs before serving.
Notes
For extra flavor, consider adding more Parmesan cheese and a squeeze of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, primavera, creamy, vegetarian, easy dinner, Italian cuisine