Here is a recipe for the easiest pasta primavera loaded with fresh veggies all made creamy and delicious with a generous amount of cream. Light, flavorful, and easy to make, give this recipe a try on a beautiful summer evening.
About the recipe
The inspiration for this pasta dish was a lovely collection of farm fresh veggies picked up from the farmer’s market. My pasta had carrots, zucchini, kale, swiss chard, and fresh onions. But you could use any combo of veggies you like.
Really this is one easy pasta primavera recipe. Just saute the veggies with onions and garlic, then combine with cooked pasta and cream . Mix it all together so the cream coats all the pasta and veggies. Serve warm with Parmesan cheese and black pepper. Give it a try!
Quick and Easy Pasta Primavera
Ingredients:
6 cups of any combination of veggies cut into pieces.
6 cloves of garlic minced
1 large onion finely cut
Salt
Black pepper to taste
Herbs optional – 1 tsp oregano, thyme, 1 tsp basil
Olive oil
1 cup cream
1lb pasta of your choice
Chili flakes (optional)
Parsley (optional)
Directions:
Warm 2 tbsp olive oil in a large pan. Add the onions and cook until tender, then add the garlic and shallow fry for a few seconds.
Next add all the veggies and cook until tender but with a little bite. Add the herbs and chili flakes if using. Season with salt and pepper. Turn the stove off.
In the meantime cook any pasta you like according to package directions. Save 2 cups of pasta water before draining pasta.
Add the cooked pasta to the veggies along with 1 cup pasta water. Add 1 cup cream and warm the pasta until its bubbly. If the sauce gets too thick add the extra pasta water. Taste and adjust for salt accordingly. Pasta Primavera is ready. Garnish with finely chopped parsley. Serve warm with Parmesan cheese and extra black pepper.
