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As the chill of winter fades and the world awakens with vibrant colors, spring brings forth an array of fresh produce and a renewed sense of culinary creativity. One of the most delightful ways to celebrate this season is through a bowl of Creamy Pasta Primavera. This dish encapsulates the very essence of springtime, boasting a medley of colorful vegetables tossed with creamy pasta that is both visually appealing and nourishing.

Spring's Delight: Colorful Creamy Pasta Primavera Recipe

Celebrate the essence of spring with a delightful bowl of Creamy Pasta Primavera! This Italian classic combines fresh, colorful vegetables like zucchini, bell peppers, and cherry tomatoes with a rich, creamy sauce. Perfect for family gatherings or special occasions, this dish not only offers a feast for the eyes but is also packed with nutrients. Discover how to create this vibrant, wholesome meal in just a few simple steps. Embrace spring's bounty and enjoy every delicious bite!
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Ingredients
  

8 oz. fettuccine or your choice of pasta (spaghetti or penne also work)

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, sliced into half-moons

1 bell pepper (red, yellow, or orange), sliced into thin strips

1 cup cherry tomatoes, halved

1 cup asparagus, cut into 1-inch pieces

1 cup broccoli florets

1 cup fresh peas or frozen peas

1 cup heavy cream

1/2 cup grated Parmesan cheese (plus extra for serving)

Salt and pepper, to taste

1 teaspoon Italian seasoning

Fresh basil leaves, for garnish

Zest of 1 lemon

1 tablespoon lemon juice

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté for 2-3 minutes until softened and fragrant.

      Add Vegetables: Bring in the sliced zucchini, bell pepper, cherry tomatoes, asparagus, and broccoli. Cook for about 5-7 minutes until they begin to soften but still maintain some crunch.

        Incorporate Peas: Stir in the fresh or frozen peas, cooking for another 2 minutes.

          Make the Cream Sauce: Lower the heat and pour in the heavy cream. Gradually stir in the grated Parmesan cheese, mixing until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until the desired creaminess is achieved.

            Season: Add salt, pepper, Italian seasoning, lemon zest, and lemon juice. Stir well to combine and let the sauce simmer for an additional 2-3 minutes on low heat.

              Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss until evenly coated in the creamy vegetable sauce. If needed, adjust seasoning with additional salt and pepper.

                Serve: Plate the creamy pasta primavera into bowls, garnishing with extra Parmesan cheese and fresh basil leaves. Enjoy immediately!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings