This Spring Pasta makes weeknight dinner feel easy and a little special. It uses simple pantry pasta, fresh veggies, and a creamy sauce that comes together fast. You can swap veggies to match what you have on hand and finish in under 30 minutes.
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Why You Will Love This Spring Pasta Recipe
This recipe works because it keeps prep minimal and flavor high. You cook one pot of pasta and sauté a mix of colorful vegetables. The cream and Parmesan make a simple sauce that kids usually accept without debate.
You can use any short pasta or spaghetti. You can load it with extra veggies for more nutrition or add protein later. It reheats well and pleases picky eaters with its mild, creamy taste.
If you like quick, family-friendly pasta meals, check out this fall harvest pasta salad for another no-fuss option your kids might enjoy at picnics.
How to Make Spring Pasta
Ingredients
8 oz pasta (fusilli, penne, or spaghetti), 2 tablespoons olive oil, 1 cup bell peppers (red, yellow, or green), sliced, 1 cup zucchini, sliced, 1 cup cherry tomatoes, halved, 1 cup broccoli florets, 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 bell peppers, zucchini, cherry tomatoes, and broccoli. Sauté for about 5-7 minutes until vegetables are tender.
- Reduce heat and pour in the heavy cream, stirring until combined.
- Add the cooked pasta to the skillet and toss to combine. Stir in the Parmesan cheese, salt, and pepper.
- Cook for an additional 2-3 minutes until heated through.
- Serve warm, garnished with fresh basil.
Spring Pasta
A quick and creamy pasta dish loaded with fresh veggies, perfect for weeknight dinners.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 8 oz pasta (fusilli, penne, or spaghetti)
- 2 tablespoons olive oil
- 1 cup bell peppers (red, yellow, or green), sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- 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 bell peppers, zucchini, cherry tomatoes, and broccoli. Sauté for about 5-7 minutes until vegetables are tender.
- Reduce heat and pour in the heavy cream, stirring until combined.
- Add the cooked pasta to the skillet and toss to combine. Stir in the Parmesan cheese, salt, and pepper.
- Cook for an additional 2-3 minutes until heated through.
- Serve warm, garnished with fresh basil.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to prevent sauce from separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
How to Serve
Serve this pasta straight from the skillet. Add a simple side salad or garlic bread for a complete meal.
For a kid-friendly plate, cut the veggies into smaller pieces and serve with extra Parmesan on the side. Offer lemon wedges for adults to brighten the dish.
Make it a weeknight family dinner by plating in bowls so everyone can dig in quickly.
How to Store
Cool leftovers to room temperature within an hour, then store in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of milk or cream and warm gently in a skillet over low heat. Stir often so the sauce comes back together and the pasta stays creamy.
You can freeze this, but the texture of the vegetables can change. If you plan to freeze, leave out the cream and add fresh cream when reheating.
Tips and Variations
Swap vegetables based on what you have. Asparagus, peas, or spinach work well.
Add cooked chicken, shrimp, or canned beans for extra protein. For an easy twist, mix in shredded rotisserie chicken and try flavors similar to marry me chicken pasta for a richer result.
Use half-and-half instead of heavy cream to lighten the sauce, or stir in a few tablespoons of pasta cooking water to loosen the sauce without extra dairy.
If kids prefer milder flavors, leave tomatoes whole or leave out basil until serving.
FAQs
Q: Can I use whole wheat pasta?
A: Yes. Whole wheat cooks the same way; just watch the package time so you keep it al dente.
Q: Can I make this dairy free?
A: Use coconut cream or a dairy-free creamer and a dairy-free Parmesan substitute. The texture changes slightly but stays tasty.
Q: How do I prevent the sauce from separating when reheating?
A: Reheat gently over low heat and add a splash of milk or cooking water while stirring.
Q: Can I double the recipe?
A: Yes. Use a larger skillet or two pans so the vegetables cook evenly.
Conclusion
Give this Spring Pasta a try on a busy night. It comes together quickly, uses familiar ingredients, and gives you a colorful, comforting meal the family will eat. Save this recipe for your next weeknight dinner and come back to tweak it for your favorite mix-ins.
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