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- 8 oz fettuccine or linguine - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), sliced - 1 zucchini, sliced - 1 cup broccoli florets - 1 cup heavy cream - 1 lemon (zested and juiced) - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish For this recipe, I use 8 ounces of pasta. Fettuccine or linguine works well. I add 2 tablespoons of olive oil to sauté. Use 4 cloves of minced garlic for flavor. I like 1 cup of halved cherry tomatoes for sweetness. One bell pepper, sliced, brings color and crunch. A sliced zucchini adds a nice texture. I choose 1 cup of broccoli florets for more greens. The creamy base comes from 1 cup of heavy cream. I zest and juice 1 lemon for brightness. Lastly, 1/2 cup of grated Parmesan cheese adds richness. Season with salt and pepper to taste. I garnish with fresh basil leaves for a lovely touch. You can swap fettuccine for any pasta you prefer. Whole wheat pasta is a great option. If you need a dairy-free choice, use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a vegan option. Use any color bell pepper you like. If you don’t have broccoli, try spinach or asparagus. You can even add peas for a sweet bite. First, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add 8 oz of fettuccine or linguine. Cook according to the package instructions, usually around 8-10 minutes, until it is al dente. This means it should be firm to the bite. After cooking, save 1/2 cup of the pasta water. Drain the rest and set the pasta aside. Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add 4 cloves of minced garlic. Sauté the garlic for about 30 seconds. You want it to smell great, not burn. Then, add 1 cup of halved cherry tomatoes, 1 sliced bell pepper, 1 sliced zucchini, and 1 cup of broccoli florets. Cook these for 5-7 minutes. The veggies should be tender but still bright and colorful. Reduce the heat to low for the next step. Pour in 1 cup of heavy cream, along with the zest and juice of 1 lemon. Stir everything well. Heat the cream until it gets warm. This will create a rich and creamy sauce. Keep an eye on it; we don’t want it to boil. Now it's time to mix the pasta with the sauce. Add the drained pasta into the skillet with the creamy vegetable sauce. Toss everything together gently. If the sauce is too thick, add a bit of the reserved pasta water a little at a time. This helps to make the sauce smooth and perfect. Finally, stir in 1/2 cup of grated Parmesan cheese. This adds a nice cheesy flavor. Season the dish with salt and pepper to taste. Let it cook for another minute to blend the flavors. Once done, remove it from heat. Serve the pasta right away, garnished with fresh basil leaves on top for a lovely finish. Enjoy your meal! To make the best pasta, use a large pot. Fill it with water and add salt. This helps the pasta absorb flavor while cooking. Cook the fettuccine until it's al dente, which means it's firm but not hard. This usually takes about 8 to 10 minutes. Remember to save some pasta water before draining it. This water can help adjust your sauce later. For a creamy sauce, start with heavy cream. Heat it gently to avoid burning. Add lemon zest and juice for brightness. Stir everything well and keep the heat low. If the sauce is too thick, add some reserved pasta water. This keeps the sauce silky and smooth. Grated Parmesan cheese adds richness and helps bind the sauce. Mix it in right before serving. To boost flavor, try adding fresh herbs like basil. Chop it finely and sprinkle it on top. You can also add a pinch of red pepper flakes for a little heat. For texture, consider roasting the vegetables before adding them. This adds a nice char and depth of flavor. Lastly, don’t skip the salt and pepper. They are key to bringing out all the tastes in your dish. {{image_2}} You can easily swap ingredients in this dish. If you need gluten-free options, use gluten-free pasta. It cooks well and tastes great. For a lighter dish, try using half-and-half instead of heavy cream. You can also use low-fat cheese or no cheese at all if you're watching fat intake. Adding protein to Creamy Lemon Garlic Pasta Primavera makes it heartier. You can cook shrimp or chicken in the skillet after the garlic. Just sauté until cooked through, then add your veggies. Tofu or chickpeas can be great plant-based options. They add a nice texture and absorb flavors well. For vegetarian options, just skip the cheese or use a vegetarian-friendly cheese. For a vegan dish, replace heavy cream with coconut cream or cashew cream. You can make cashew cream by blending soaked cashews with water until smooth. This keeps the dish creamy while being plant-based. To store your creamy lemon garlic pasta primavera, let it cool first. Once cool, place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When you are ready to eat the leftovers, take them out of the fridge. You can reheat the pasta on the stove or in the microwave. If using the stove, add a splash of water or cream to help the sauce become smooth again. Heat on low until warm. In the microwave, cover it loosely and heat in short bursts. Stir in between to ensure even heating. To freeze the dish, use a freezer-safe container. Make sure to leave some space at the top for expansion. This dish can be frozen for up to three months. When you are ready to eat, let it thaw in the fridge overnight. Reheat as mentioned above for the best taste and texture. Pasta Primavera is a simple pasta dish. It features fresh veggies and a creamy sauce. The name means “spring pasta” in Italian. It highlights seasonal vegetables, making it bright and colorful. You can use any veggies you like. This dish is perfect for warm days or any time you want something fresh. Yes, you can choose other types of pasta. Fettuccine and linguine work well, but penne or rotini are great too. Just remember to adjust cooking times as needed. All pasta types pair nicely with the creamy sauce. The key is to cook them until they are al dente. To make this dish gluten-free, switch to gluten-free pasta. Many brands offer good options that taste great. Check the package for cooking times since they can differ. The rest of the ingredients are naturally gluten-free. Just be sure to read labels for any hidden gluten. Yes, you can prepare this dish ahead of time. Cook the pasta and veggies, then mix them with the sauce. Store everything in an airtight container in the fridge. When you’re ready to eat, just reheat it on the stove or in the microwave. It’s best to enjoy it fresh, but it keeps well for a couple of days. This blog post covered all key parts of making Pasta Primavera. We explored the specific ingredients and their measurements, plus substitutions you can use. The step-by-step guide helped in cooking, sautéing, and creating the creamy sauce. Helpful tips showed how to get perfect pasta and enhance its flavor. We also looked at ways to modify the recipe for different diets. With proper storage and reheating info, your leftovers will stay tasty. Keep experimenting, and you’ll create a perfect dish each time. Enjoy your cooking!

Creamy Lemon Garlic Pasta Primavera

Indulge in a delightful Creamy Lemon Garlic Pasta Primavera that makes mealtime feel special! With vibrant veggies, zesty lemon, and rich cream, this dish is not only quick to prepare but bursting with flavor. Perfect for busy weeknights, it's a wholesome choice that everyone will love. Discover the full recipe and impress your family with this easy yet delicious meal. Click to explore all the mouthwatering details!
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Ingredients
  

8 oz fettuccine or linguine

2 tablespoons olive oil

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 bell pepper (any color), sliced

1 zucchini, sliced

1 cup broccoli florets

1 cup heavy cream

1 lemon (zested and juiced)

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Sauté the Vegetables: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 30 seconds until fragrant.

      Add Vegetables: Add cherry tomatoes, bell pepper, zucchini, and broccoli to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color.

        Make the Creamy Sauce: Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Mix well until the cream is heated through.

          Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy vegetable sauce. Toss everything together, adding reserved pasta water a little at a time if the sauce is too thick.

            Add Cheese and Season: Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Allow to cook for another minute to combine flavors.

              Serve: Remove from heat and serve immediately, garnished with fresh basil leaves on top.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4