As the days grow longer and the flowers begin to bloom, I find myself craving fresh and vibrant dishes. Spring Pasta holds a special place in my heart; it’s a meal that brings the colors of the season right onto your plate. Remember those sunny afternoons spent outdoors, sharing laughter and love over a warm bowl of pasta? This recipe invites those cherished moments into your kitchen. With its mix of fresh vegetables and creamy sauce, Spring Pasta is perfect for family get-togethers or even a quiet dinner at home. It’s a delightful celebration of spring and a reminder of the simple joys in life.
why make this recipe
Spring Pasta is not just a meal; it’s an experience. The fresh vegetables bring a burst of flavor and color to your plate, while the creamy sauce adds a comforting touch. It’s quick and easy to prepare, making it perfect for busy weeknights or weekend gatherings. You can enjoy a nutritious dish that’s packed with seasonal vegetables, and it’s versatile enough to suit any taste preference.
how to make Spring Pasta
Ingredients
- 8 ounces pasta
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Directions
- Cook the pasta according to package instructions until al dente. 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. Cook for about 5-7 minutes until vegetables are tender.
- Stir in cherry tomatoes and cook for another 2 minutes.
- Reduce heat and pour in the heavy cream, stirring until it thickens slightly.
- Add Parmesan cheese, salt, and pepper. Mix well.
- Combine the cooked pasta with the sauce and vegetables, tossing to coat evenly.
- Serve immediately, garnished with fresh basil.
how to serve Spring Pasta
Serve Spring Pasta hot, right from the skillet, for the best experience. You can place it in a large bowl for family-style dining or serve individual portions. A sprinkle of extra Parmesan and fresh basil on top adds a nice finishing touch.
how to store Spring Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to consume them within 3 days. When reheating, you might want to add a splash of cream or a bit of water to revitalize the sauce.
tips to make Spring Pasta
- Make sure to cook the pasta just until al dente to prevent it from becoming mushy.
- Feel free to add your favorite vegetables or protein, like chicken or shrimp, for extra flavor.
- For a lighter version, you could use half-and-half or a plant-based cream.
variation
You can switch the vegetables based on what you have on hand or what’s in season. Asparagus or peas would also work well in this dish.
FAQs
Can I use any type of pasta?
Yes, you can use any pasta you like! Penne or fusilli works especially well with this creamy sauce.
Is there a way to make this dish vegan?
Certainly! Use a plant-based cream and skip the cheese or use a vegan alternative.
How spicy is this recipe?
This recipe is not spicy. However, you can add red pepper flakes or a pinch of cayenne pepper if you prefer some heat.
Spring Pasta
Ingredients
Pasta and Sauce Base
- 8 ounces pasta Any type of pasta can be used.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream For a lighter version, use half-and-half or plant-based cream.
- 1/2 cup grated Parmesan cheese Can substitute with a vegan alternative.
Vegetables
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced Feel free to substitute with seasonal vegetables.
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
Method
Cooking Pasta and Vegetables
- Cook the pasta according to package instructions until al dente. 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. Cook for about 5-7 minutes until vegetables are tender.
- Stir in cherry tomatoes and cook for another 2 minutes.
Making the Sauce
- Reduce heat and pour in the heavy cream, stirring until it thickens slightly.
- Add Parmesan cheese, salt, and pepper. Mix well.
Combining and Serving
- Combine the cooked pasta with the sauce and vegetables, tossing to coat evenly.
- Serve immediately, garnished with fresh basil.