why make this recipe
Spring Pasta brings bright vegetables and a simple cream sauce together. It cooks fast and tastes fresh. This dish works well for weeknights and for guests. You can change vegetables to what you like.
introduction
This Spring Pasta uses common ingredients and gives a light, creamy meal. It is easy to follow and ready in about 30 minutes. For more ideas on simple pasta dishes and flavor tips, see this helpful guide on marry me chicken pasta tips.
how to make Spring Pasta
Make sure all vegetables are washed and cut before you start. Cook the pasta, then cook garlic and vegetables in oil. Add the cream and cheese, then mix with the pasta. Taste and add salt and pepper. Finish with fresh basil.
Ingredients :
- 8 oz pasta (e.g., penne or fettuccine)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Directions :
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add broccoli, bell pepper, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes until vegetables are tender.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mix well.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
how to serve Spring Pasta
Serve the pasta hot. Add more grated Parmesan on top if you like. A side salad and crusty bread go well with this dish. For a light meal, serve with lemon wedges.
how to store Spring Pasta
Cool the pasta to room temperature before storing. Put it in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water or cream to keep it creamy.
tips to make Spring Pasta
- Cut vegetables to similar sizes so they cook evenly.
- Do not boil the cream; heat it gently to avoid splitting.
- Use fresh Parmesan for the best flavor.
- Save a little pasta water when you drain the pasta to loosen the sauce if needed.
variation (if any)
- Add cooked chicken or shrimp for more protein.
- Use half-and-half or milk for a lighter sauce (it will be thinner).
- Swap vegetables for asparagus, peas, or spinach when in season.
- Make it vegan: use plant cream and vegan Parmesan.
FAQs
Q: Can I use other pasta shapes?
A: Yes. Penne, fettuccine, or any pasta you like will work.
Q: Can I make this dairy-free?
A: Yes. Use plant-based cream and vegan cheese.
Q: How long do leftovers last?
A: In the fridge, leftovers last up to 3 days in an airtight container.
Q: Can I freeze this pasta?
A: You can freeze it, but the texture may change. Freeze in a tight container for up to 2 months. Thaw in the fridge before reheating.
Conclusion
For a similar bright and veggie-forward pasta idea, check this Pasta Primavera recipe on Love and Lemons: Pasta Primavera recipe – Love and Lemons.
Spring Pasta
Ingredients
Pasta and Cream Sauce
- 8 oz pasta (e.g., penne or fettuccine)
- 1 cup heavy cream Do not boil to avoid splitting.
- 1/2 cup grated Parmesan cheese Use fresh for the best flavor.
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
Seasoning and Garnish
- 2 tablespoons olive oil
- to taste Salt and pepper
- to garnish Fresh basil
Instructions
Preparation
- Make sure all vegetables are washed and cut before you start.
- Cook pasta according to package instructions. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add broccoli, bell pepper, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes until vegetables are tender.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mix well.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh basil. Add more grated Parmesan on top if you like.