Save to Pinterest Spring cleaning the fridge one Sunday afternoon, I found half a bag of snap peas, a lonely zucchini, and three bell peppers that needed using. Instead of making another stir-fry, I tossed everything into a pot with pasta and broth, stirring in cream at the end. The result was so creamy and colorful that my neighbor, who'd stopped by for coffee, asked for the recipe before she even finished her bowl. That happy accident became my go-to weeknight dinner.
I made this for my book club on a rainy Tuesday, doubling the recipe and serving it straight from the pot in the center of the table. Everyone kept going back for seconds, and someone said it reminded her of a trattoria she visited in Florence. The best part was watching the steam rise while we talked about everything except the book we were supposed to discuss.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges grab onto the creamy sauce better than smooth noodles, and they cook evenly when simmered with the vegetables.
- Zucchini: Slice it into half-moons no thicker than a quarter inch so it softens without turning to mush.
- Red and yellow bell peppers: The sweetness balances the richness of the cream, and using two colors makes the dish look like a painting.
- Cherry tomatoes: Halving them lets their juices mingle with the broth, adding a gentle acidity that brightens every bite.
- Snap peas: Trim the ends and snap them in half for the perfect tender-crisp texture that gives the dish a little crunch.
- Carrot: Thin slices are key here, they need to soften in the same time as the pasta, so use a peeler if your knife skills are rusty.
- Garlic: Fresh minced cloves bring a warm, aromatic base that makes your kitchen smell like an Italian grandmother is cooking.
- Olive oil: Use a decent one, it coats the vegetables first and carries all those flavors into the broth.
- Vegetable broth: This is the cooking liquid and flavor foundation, so choose a broth you'd actually want to sip on its own.
- Heavy cream: Stirred in at the end, it transforms the dish into something silky and luxurious without overwhelming the vegetables.
- Parmesan cheese: Freshly grated melts smoothly into the sauce, adding a nutty, salty depth that pre-shredded cheese just can't match.
- Dried Italian herbs: A pinch of oregano, basil, and thyme adds that classic Italian-American comfort without needing a spice cabinet raid.
- Fresh basil: Torn and stirred in at the very end, it adds a pop of color and a burst of summer no matter the season.
Instructions
- Start with the aromatics and vegetables:
- Heat the olive oil in your largest pot over medium heat until it shimmers, then add the garlic and let it sizzle for about 30 seconds until fragrant but not browned. Toss in the zucchini, bell peppers, carrot, and snap peas, stirring them around for 3 to 4 minutes until they just start to soften and the kitchen smells amazing.
- Add the pasta and broth:
- Pour in the dry pasta, scatter the cherry tomato halves on top, and add the vegetable broth, giving everything a good stir so the pasta is mostly submerged. Bring it to a rolling boil, then lower the heat to a gentle simmer, cover the pot, and cook for 10 to 12 minutes, stirring every few minutes to keep the pasta from sticking.
- Stir in the cream and cheese:
- Once the pasta is al dente and most of the liquid has been absorbed, remove the lid and stir in the heavy cream, grated Parmesan, and Italian herbs. Let it simmer uncovered for 3 to 4 minutes, stirring frequently, until the sauce thickens and clings to every piece of pasta and vegetable.
- Season and finish:
- Taste the sauce and add salt and black pepper as needed, remembering the Parmesan is already salty. Remove the pot from the heat and stir in the fresh basil, letting the residual heat wilt it just slightly.
- Serve and garnish:
- Spoon the creamy pasta into shallow bowls and top with extra Parmesan and a few more basil leaves if you like. Serve it hot while the sauce is still glossy and coating everything beautifully.
Save to Pinterest One evening my sister brought her picky toddler over for dinner, and I served this pasta primavera expecting a meltdown. Instead, he ate a full bowl, asked for more snap peas, and declared it was rainbow noodles. My sister looked at me like I'd performed a miracle, and I've been her emergency babysitting dinner ever since.
Making It Your Own
The beauty of this recipe is that it bends to whatever vegetables you have on hand or whatever looks good at the market. I have swapped in asparagus tips in spring, tossed in handfuls of baby spinach at the end, and even added broccoli florets when that was all I had left. Just keep the total vegetable volume roughly the same so the liquid-to-pasta ratio stays balanced, and cut everything into similar-sized pieces so they cook evenly.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up more sauce as it sits. When reheating, add a splash of broth or cream to loosen everything up and warm it gently on the stove over low heat, stirring often. The microwave works in a pinch, but stir halfway through and add a little liquid to keep it from drying out.
Pairing Suggestions
This pasta feels fancy enough for a casual dinner party but cozy enough for a Tuesday night on the couch. A crisp Pinot Grigio or Sauvignon Blanc cuts through the cream beautifully, and a simple arugula salad with lemon vinaigrette keeps things light. If you want to round it out, some crusty bread for soaking up the extra sauce is always a good idea.
- Serve it with garlic bread or focaccia for a heartier meal that feels like an Italian feast.
- Pair it with a light white wine or sparkling water with lemon for a refreshing contrast to the richness.
- Add a side of mixed greens dressed with olive oil and balsamic to balance the creamy pasta.
Save to Pinterest This one-pot wonder has saved me on countless busy evenings when I wanted something comforting and colorful without a sink full of dishes. I hope it becomes your weeknight favorite too.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any medium pasta shape works well. Penne, fusilli, rigatoni, or farfalle all hold the creamy sauce beautifully. Avoid very delicate shapes that may overcook.
- → What vegetables work best?
Cherry tomatoes, zucchini, bell peppers, snap peas, and carrots are ideal. You can also add asparagus, broccoli florets, mushrooms, or baby spinach. Choose vegetables that cook in similar timeframes.
- → How do I make this vegan?
Replace heavy cream with coconut cream or cashew cream and use nutritional yeast or plant-based Parmesan alternatives. The result is equally creamy and delicious.
- → Can I prepare this ahead of time?
The components can be prepped in advance, but cook the dish fresh for best texture. Refrigerate leftovers up to 3 days and reheat gently with a splash of broth to restore creaminess.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the creamy sauce and fresh vegetables. Sauvignon Blanc or Vermentino are also excellent choices for a lighter pairing.