Creamy Pasta Primavera Vegetables (Printer-Friendly)
A blend of linguine, vibrant vegetables, and basil parmesan cream sauce creates a flavorful Italian classic.
# What You’ll Need to Cook:
→ Pasta
01 -
225 grams linguine pasta
→ Vegetables
02 -
3 large carrots, diced into 1.25 cm pieces
03 -
1/2 head broccoli, cut into small florets
04 -
2 small zucchinis (or 1 large), halved lengthwise and sliced into 0.5 cm pieces
05 -
1 small red bell pepper, deseeded and sliced into 0.5 cm strips
06 -
1 small green bell pepper, deseeded and sliced into 0.5 cm strips
07 -
1 small orange bell pepper, deseeded and sliced into 0.5 cm strips
→ Sauce
08 -
60 ml extra virgin olive oil
09 -
2 cloves garlic, minced
10 -
120 ml heavy cream
11 -
50 grams freshly grated Parmesan cheese
12 -
2 tablespoons basil paste
13 -
Salt and freshly ground black pepper, to taste
# Steps to Prepare:
01 -
Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente according to package instructions. Drain and reserve.
02 -
Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots and sauté, stirring occasionally, for 5 minutes until softened.
03 -
Add broccoli florets and zucchini pieces to the skillet. Continue to stir and cook for 3 minutes.
04 -
Add all sliced bell peppers. Cook, stirring frequently, for an additional 5 minutes until the vegetables are tender yet vibrant.
05 -
Add minced garlic and basil paste to the skillet. Stir to combine and season generously with salt and freshly ground black pepper. Remove the skillet from heat.
06 -
Return drained linguine to the pot. Add sautéed vegetables, heavy cream, and freshly grated Parmesan cheese. Fold gently to evenly coat the pasta. Adjust seasoning if necessary.
07 -
Serve warm, garnished with additional basil and Parmesan if desired.
# Extra Cooking Tips:
01 -
For a gluten free adaptation, substitute the linguine with gluten free pasta. Additional vegetables such as mushrooms, asparagus, spinach, or cherry tomatoes may be included for variety.