Pioneer Woman's Pasta Primavera

Indulge in the vibrant flavors of Pioneer Woman's Pasta Primavera, a classic dish bursting with fresh vegetables and creamy indulgence. Tender penne pasta is tossed with a medley of colorful veggies—like zucchini, bell peppers, and cherry tomatoes—sautéed to perfection in a luscious blend of olive oil, butter, and garlic. Swirled with rich heavy cream and freshly grated Parmesan cheese, the sauce achieves a velvety texture that coats every bite. Finished with fragrant basil, parsley, and a bright hint of lemon zest, this quick and easy 35-minute recipe is a celebration of seasonal produce. Perfect for busy weeknights or impressive dinners, this pasta primavera pairs beautifully with a crisp green salad and a glass of white wine.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Penne pasta
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 3 cloves Garlic, minced
• 1 Carrot, peeled and thinly sliced
• 1 Red bell pepper, julienned
• 1 Yellow bell pepper, julienned
• 1 Zucchini, sliced into half-moons
• 1 Yellow squash, sliced into half-moons
• 1 cup Cherry tomatoes, halved
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Heavy cream
• 1 cup Parmesan cheese, freshly grated
• 0.25 cup Fresh basil, chopped
• 0.25 cup Fresh parsley, chopped
• 1 teaspoon Lemon zest

Directions

Step 1

Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.

Step 2

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.

Step 3

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Step 4

Add the sliced carrots, red bell pepper, yellow bell pepper, zucchini, and yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Step 5

Stir in the cherry tomatoes and season the vegetables with salt and black pepper. Cook for an additional 2 minutes.

Step 6

Turn the heat to low and slowly stir in the heavy cream. Let it warm through, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.

Step 7

Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce and combine it with the vegetables.

Step 8

Remove the skillet from the heat and stir in the fresh basil, parsley, and lemon zest.

Step 9

Taste and adjust seasoning if necessary. Serve immediately with extra Parmesan cheese on the side, if desired.

Nutrition Facts

Serving size	(1644.8g)

Amount per serving	% Daily Value*
Calories	3668.9

Total Fat 205.5g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat 3.4g
Cholesterol 495.4mg	0%
Sodium 6291.7mg	0%
Total Carbohydrate 299.1g	0%
Dietary Fiber 25.9g	0%
Total Sugars 21.1g
Protein 143.4g	0%

Vitamin D 4.5IU	0%
Calcium 3054.3mg	0%
Iron 21.3mg	0%
Potassium 3306.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 15.8%

Carbs: 33.1%