Description
A rich and colorful pasta dish made with penne, fresh vegetables, cream, and parmesan for a comforting dinner that still feels bright and fresh.
Ingredients
Scale
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 medium zucchini, sliced into half moons
- 1 medium yellow squash, sliced into half moons
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons parsley, chopped
Instructions
- Bring a large pot of generously salted water to a boil over high heat. Cook the penne until al dente according to the package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, heat the olive oil and butter together.
- Add the garlic, zucchini, yellow squash, red bell pepper, and broccoli florets. Cook for 4 to 5 minutes, until the vegetables are just tender.
- Stir in the peas, cherry tomatoes, heavy cream, Italian seasoning, salt, and black pepper. Cook for 2 to 3 minutes until warmed through.
- Add the parmesan cheese and stir until melted and smooth.
- Add the drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce.
- Stir in the chopped parsley, taste, and adjust seasoning if needed.
- Serve warm with extra parmesan if desired.
Notes
- Freshly grated parmesan melts better and gives the sauce a smoother texture.
- Do not overcook the vegetables, they should stay bright and slightly firm.
- A splash of milk, cream, or pasta water helps refresh leftovers when reheating.
- You can swap in vegetables like asparagus, mushrooms, or spinach based on the season.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Keywords: creamy pasta primavera, vegetable pasta, vegetarian pasta dinner, creamy penne with vegetables, easy weeknight pasta