This is my absolute favorite pasta primavera recipe! It’s one of the best Italian pasta dinner recipes you can make at home, full of a rainbow of colorful fresh vegetables in a creamy Parmesan sauce. This easy recipe shows you how to make pasta primavera any season of the year.

By Karen Tedesco of Familystyle Food

Ingredients

asparagus

broccoli

tomatoes

carrots

peas

bell pepper

Ingredients

cream

butter

pasta

cheese

Have all your prepped veggies ready before you start cooking.

Slice tomatoes in half, and bell pepper and peeled carrots into matchsticks

Slice broccoli into bite-size pieces, and the asparagus into 2-inch lengths.

Heat olive oil and butter over medium heat in a large skillet. Cook the shallots and garlic until aromatic, 1 minute.

Add the carrots to the softened shallot and cook 5 minutes, stirring occasionally.

Add the broccoli and asparagus. Cover the pan and allow them to steam 4-5 minutes, until they turn bright green.

Remove the lid. Add the bell peppers and cook 2 minutes.

Add salt, then pour in the cream and bring to a simmer.

After the cream thickens (about 5 minutes), stir in the tomatoes, peas and 1/2 cup Parmesan cheese.

Stir in the cooked pasta, and gently toss together. Garnish the pasta with fresh basil and remaining cheese.

Serve immediately for the best saucy texture.

Enjoy!