Pasta Primavera

5 from 5 votes

Eat the rainbow with this creamy yet quick and easy to make Dozen Veggie Pasta Primavera! The texture of the pasta and flavor in the sauce is incredible!!!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

6 cups diced vegetables any combination of broccoli, cauliflower, peas, carrots, spinach, tomato, red pepper, orange pepper, mushrooms
2 tablespoons salt
3 tablespoons olive oil
1/2 large yellow onion diced
4 cloves garlic minced
1 cup heavy cream
1 cup chicken broth
1 cup parmesan finely grated
1 pound spaghetti you can use high quality spaghetti or fettucine
fresh basil sliced into thin ribbons for garnish

Instructions

Prep work: Cut up the 6 cups diced vegetables. Boil a large pot of water with 2 tablespoons salt.
In large sauté pan over high heat, add 3 tablespoons olive oil. Once hot, add 1/2 large yellow onion (diced) and cook for several minutes, occasionally stirring, until golden brown. Add 4 cloves garlic (minced), stir, and cook for another minute or two until golden brown. Add remaining vegetables, stir, and allow to cook until tender, about 5 minutes. [Note: around this time is when you should be starting the pasta]
To make the sauce, combine 1 cup heavy cream and 1 cup chicken broth. Add this mixture to the hot vegetables and allow it to come to a gentle simmer over high heat. As soon as it bubbles, immediately reduce the heat to low and allow it to simmer. Stir in 1 cup parmesan (finely grated) and it should melt quickly.
While veggies and sauce are cooking, add 1 pound spaghetti to the boiling salted water. Time the pasta such that the sauce will be finished by the time the pasta has cooked for 9 minutes. Cook the pasta al dente. Drain the pasta and add it directly to sauce with the vegetables. Stir to combine and allow the hot pasta to absorb the sauce for several minutes before serving. Top with thinly sliced fresh basil and serve hot.

Nutrition