Eightyrecipes
Creamy Pasta Primavera
Penne tossed with broccoli, peppers, courgette and peas in a Parmesan cream sauce, finished with fresh cherry tomatoes.
Ingredients
Pasta and Vegetables
- 12 oz penne pasta 340 g
- 1 tablespoon olive oil
- 1 cup broccoli florets cut small
- 1 red bell pepper sliced
- 1 yellow squash sliced
- 1 zucchini sliced
- 1 cup peas fresh or frozen
- 1 cup cherry tomatoes halved
- 3 cloves garlic minced
Cream Sauce
- 1 cup heavy cream 240 ml
- 1/2 cup grated Parmesan cheese plus extra to serve
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Cook the pasta in salted water according to package directions. Drain and set aside, saving a mug of the cooking water.
- Heat the olive oil in a large skillet over medium heat.
- Add the broccoli, bell pepper, squash and zucchini. Cook until tender-crisp, about 5 minutes.
- Stir in the garlic and cook for about 30 seconds, until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese, salt, black pepper and red pepper flakes, if using.
- Add the cooked pasta and toss until fully coated in the sauce, loosening with a splash of the reserved pasta water if needed.
- Fold in the cherry tomatoes off the heat.
- Garnish with extra Parmesan and fresh herbs before serving.
Notes
Nutrition values are an estimate. Keep the vegetables tender-crisp, as they carry on cooking in the hot sauce. Grate the Parmesan from a block, since pre-grated cheese makes the sauce grainy. Fold the cherry tomatoes in off the heat, because their acidity can split the cream.
Nutrition
Nutrition is an estimate, calculated automatically.
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