Creamy Pasta Primavera
Delicious pasta primavera is filled with spring vegetables and a parmesan cream sauce. For easy clean-up, it's made in a single skillet!
Ingredients
- 12 ounces medium pasta (cooked)
- 3 tablespoons butter
- 1 teaspoon garlic (minced)
- 1 cup zucchini (sliced)
- ½ cup asparagus (trimmed)
- ½ cup bell pepper (diced, red, yellow or orange)
- ⅔ cup grape or cherry tomatoes
- ½ cup petite peas
- ½ cup snow peas
- 1 cup chicken broth
- 1 cup heavy cream
- 1 ½ tablespoons cornstarch
- ½ cup parmesan cheese (shredded )
Directions
- 1
Cook pasta al dente according to package directions and set aside.
- 2
In a large skillet add butter and melt over medium heat. Add garlic and cook until fragrant, about one minute.
- 3
Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2-3 minutes or until vegetables are tender-crisp.
- 4
Stir in heavy cream, peas and tomatoes and simmer an additional 2-3 minutes.
- 5
Make a slurry by combining cornstarch with 1 tablespoon of broth or water. Whisk the cornstarch into the pan until the sauce thickens.
- 6
Stir in parmesan and pasta. Season with salt & pepper to taste. Serve immediately.