Creamy Pasta Primavera

We completely understand how irresistible Creamy Pasta Primavera can be. This delicious dish that is full of vegetables and cheese is not as difficult to cook as it appears to be. It takes even less than 30 minutes to make!

If you are looking to get a healthy dose of fiber, vitamins, and minerals without giving your taste buds something boring to deal with, Creamy Pasta Primavera gives you a complete package.

It doesn’t make you feel the absence of meat and the perfect combination of vegetables and cheese in Creamy Pasta Primavera gives you a healthy and comforting meal.

Health Benefits

Full of vegetables, Creamy Pasta Primavera is highly nutritious. Broccoli is a sufficient source of dietary fiber, vitamins (B6, E, B1, and A), minerals (manganese, phosphorus, choline, potassium and copper), carrots are also a rich source of vitamin A and can do wonders for  your eyesight.

Ingredients

pound of linguine pasta: 1

cup of olive oil: 1/2

large carrots, diced into 1/2 inch pieces: 3

head of broccoli, cut into small florets: 1/2

small or one large zucchini(s), cut into lengthwise and then into 1/4 inch slices: 2

red bell pepper, seeds removed and sliced into strips of 1/4 inch: 1

green bell pepper, seeds removed and sliced into strips of 1/4 inch: 1

orange bell pepper, seeds removed and sliced into strips of 1/4 inch: 1

cloves of garlic – minced: 2

cup of heavy cream: 1/2

cup of Parmesan cheese, freshly grated: 1/2

tablespoons of basil paste (you can also use 1/4 cup of chopped fresh basil): 2

Salt and pepper to taste

How To Make Creamy Pasta Primavera

1. In a large pot, bring salted water to complete boil. Add the linguine pasta and cook until al dente. Follow the package directions to prepare the pasta.
2. In a non-stick skillet, heat olive oil over medium heat.
3. Add diced carrots to the heated oil. Stir and cook for 5 minutes until carrots are softened.
4. Add broccoli and zucchini to the skillet. Stir and cook for another three minutes.
5. Add the bell peppers to the fried vegetables and cook for five minutes, stirring continuously.
6. Stir in minced garlic and basil paste.
7. Mix until the vegetables are combined.
8. Season the mixture with salt and pepper.
9. Turn the heat off and remove skillet from the burner.
10. Take the boiled linguine pasta and drain water.
11. In the same pot used for boiling pasta, combine pasta with the vegetables, heavy cream and parmesan cheese. Carefully fold and stir the mixture until everything has combined.
12. Season with salt and pepper to attain the required taste.
13. Serve while warm, garnished with basil and parmesan cheese.

Trivia

• The dish Creamy Pasta Primavera was invented by the New York chef, Sirio Maccioni when he tried to make something new using butter, cream, and cheese with vegetables and pasta in 1975.
• The recipe for Creamy Pasta Primavera was initially tested in Robert’s Island, Nova Scotia, but then brought back to New York. From there on the dish gained fame in 1977.

Creamy Pasta Primavera has been termed as “the most talked-about dish in Manhattan” by Claiborne and Franey.