Description
Creamy Alfredo Pasta Primavera packed with fresh vegetables and finished with Parmesan and basil for a satisfying homemade meal.
Ingredients
Scale
- 1/2 pound bowtie pasta
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup broccoli florets
- 1 cup chopped asparagus
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped yellow squash
- 1/2 cup matchstick carrots
- 1/2 cup sliced red onion
- 1/2 cup grape tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil for garnish
- 1/2 cup salted butter
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- Cook pasta according to package directions until al dente, then drain and set aside.
- In a large skillet, melt butter with heavy cream, salt, and pepper over medium heat.
- Stir in Parmesan cheese until melted and smooth, then reduce heat.
- Sauté vegetables in olive oil until tender-crisp, adding zucchini, squash, and tomatoes last.
- Combine pasta, vegetables, and sauce, then garnish with Parmesan and basil.
Notes
- Use any pasta shape you prefer.
- Substitute gluten-free pasta if needed.
- Add shrimp, chicken, salmon, or tofu for protein.
- Try additional vegetables or fresh herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Sugar: 4 g
- Sodium: 1078 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 91 mg