Creamy Primavera Penne

Creamy Primavera Penne served in a white bowl with fresh vegetables on a marble counter — Creamy Primavera Penne with colorful veggies, tossed in garlic-Parmesan sauce – a cozy weeknight favorite!

Creamy Primavera Penne is a fresh, flavorful pasta dish that brings the garden to your plate—no matter the season. With bright, crisp vegetables, a silky Parmesan garlic sauce, and a touch of lemon zest, this recipe is perfect for weeknight dinners or easy entertaining. Even better, it’s ready in under 30 minutes!

What makes this pasta truly shine is its flexibility. You can use whatever veggies you have on hand—zucchini, broccoli, peas, even asparagus or carrots. While traditional Pasta Primavera was born in American kitchens in the 1970s, its vibrant flavors and simple prep quickly made it a classic across generations.

With just the right balance of creamy and light, this dish satisfies without weighing you down. Whether you’re trying to eat more vegetables or simply craving a cozy bowl of pasta, Creamy Primavera Penne has you covered. Let’s dive into this colorful, delicious dinner idea that’s as beautiful as it is comforting.

Recipe Yield: 4 servings

INGREDIENTS

8 oz penne pasta
2 tbsp olive oil
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 small zucchini, sliced into half-moons
1 small yellow squash, sliced into half-moons
½ red bell pepper, thinly sliced
½ cup frozen peas
3 garlic cloves, minced
¾ cup heavy cream
½ cup grated Parmesan cheese
¼ tsp red pepper flakes
½ tsp sea salt
¼ tsp black pepper
Zest of ½ lemon
2 tbsp chopped fresh basil (plus more for garnish)

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions. Reserve ½ cup of the pasta water, then drain and set aside.

2. Sauté the vegetables:
In a large skillet over medium heat, heat olive oil. Add broccoli and bell pepper first, sautéing for 3 minutes. Then stir in zucchini, yellow squash, and peas. Cook for another 4–5 minutes, until vegetables are just tender but still vibrant.

3. Add garlic and tomatoes:
Add minced garlic and cherry tomatoes to the skillet. Cook for 2 minutes, stirring frequently, until fragrant and tomatoes just begin to soften.

4. Make the sauce:
Reduce heat to low. Pour in the heavy cream and stir in Parmesan, red pepper flakes, salt, black pepper, and lemon zest. Simmer gently for 3–4 minutes, until sauce is slightly thickened.

5. Combine everything:
Add cooked pasta and reserved pasta water (start with ¼ cup) to the skillet. Toss to coat in the sauce. Stir in fresh basil and let cook for another minute until heated through. Add more pasta water if needed.

6. Serve and garnish:
Serve warm, garnished with more basil and a sprinkle of Parmesan if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use Seasonal Vegetables: Swap in asparagus, green beans, or snap peas depending on what’s fresh. Keeping the vegetables crisp-tender gives the dish its signature brightness.
Don’t Overcook the Pasta: Al dente is key for texture. It will continue to cook slightly when tossed in the warm sauce.
Finish with Lemon Zest: That little bit of citrus adds fresh contrast and keeps the creamy sauce from feeling too heavy.

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