why make this recipe

Spring Pasta is a delightful dish that celebrates the vibrant flavors of fresh vegetables. This recipe is not only easy to prepare but also light and creamy, making it perfect for a springtime meal. The combination of pasta and colorful veggies creates a delicious and healthy dish that is sure to please everyone at the table.

how to make Spring Pasta

Ingredients:

8 oz pasta (spaghetti or fettuccine)
1 cup heavy cream
1 tablespoon olive oil
1 cup bell peppers (sliced)
1 cup zucchini (sliced)
1 cup broccoli florets
2 cloves garlic (minced)
Salt and pepper to taste
Parmesan cheese (for serving)
Fresh parsley (for garnish)

Directions:

Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add bell peppers, zucchini, and broccoli to the skillet. Cook until vegetables are tender.
Stir in the heavy cream and let it simmer for a few minutes until slightly thickened.
Combine the cooked pasta with the cream sauce and mix well.
Season with salt and pepper.
Serve with grated Parmesan cheese and garnish with fresh parsley.

how to serve Spring Pasta

Spring Pasta is best served warm. To present it nicely, place the pasta on a plate and sprinkle grated Parmesan cheese on top. Add a few sprigs of fresh parsley for color and a fresh taste. You can also serve it with a side of crusty bread or a light salad to complete the meal.

how to store Spring Pasta

If you have leftovers, store Spring Pasta in an airtight container in the refrigerator. It can last for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through. You may want to add a splash of cream or a bit of water to loosen the sauce.

tips to make Spring Pasta

Choose fresh, seasonal vegetables for the best flavor.
You can use any pasta shape you prefer; just adjust the cooking time accordingly.
Feel free to add your favorite herbs for extra flavor, like basil or thyme.
For a protein boost, you can add cooked chicken, shrimp, or tofu.

variation

If you want to change things up, try adding other vegetables like asparagus or peas. You can also experiment with different types of cream, such as half-and-half or even a dairy-free alternative for a lighter version.

FAQs

Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen vegetables. Just make sure to thaw and drain them before adding them to the skillet.

Can I make this dish ahead of time?

Yes, you can prepare the vegetable sauce ahead of time and store it separately. When ready to serve, cook the pasta and combine it with the sauce.

Is Spring Pasta suitable for vegetarians?

Yes, this recipe is vegetarian-friendly. Just make sure to use a vegetarian-friendly Parmesan cheese if needed.

Spring Pasta

Print Recipe

A light and creamy pasta dish celebrating fresh vegetables, perfect for a springtime meal.

Author: lila-monroe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

8 oz pasta (spaghetti or fettuccine)
1 cup heavy cream
1 tablespoon olive oil
1 cup bell peppers (sliced)
1 cup zucchini (sliced)
1 cup broccoli florets
2 cloves garlic (minced)
Salt and pepper to taste
Parmesan cheese (for serving)
Fresh parsley (for garnish)

Instructions

Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add bell peppers, zucchini, and broccoli to the skillet. Cook until vegetables are tender.
Stir in the heavy cream and let it simmer for a few minutes until slightly thickened.
Combine the cooked pasta with the cream sauce and mix well.
Season with salt and pepper.
Serve with grated Parmesan cheese and garnish with fresh parsley.

Notes

For best flavor, choose fresh, seasonal vegetables. This dish can be served with crusty bread or a light salad.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 300mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 60mg

Keywords: pasta, spring, vegetarian, creamy, vegetables