Description
Pasta Primavera with Light Alfredo Sauce is a creamy yet lighter 30-minute dinner loaded with colorful fresh vegetables tossed in a silky garlic Parmesan sauce. A wholesome, satisfying meal perfect for busy weeknights.
Ingredients
- 8 oz penne or fettuccine pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup zucchini, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup carrots, thinly sliced
- 3/4 cup low-fat milk
- 1/2 cup low-sodium vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon light cream cheese (optional, for extra creaminess)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds.
- Add broccoli, zucchini, bell pepper, carrots, and cherry tomatoes. Cook 5–7 minutes until tender-crisp.
- Pour in milk and broth. Bring to a gentle simmer.
- Stir in Parmesan cheese, light cream cheese (if using), Italian seasoning, salt, and pepper. Cook 2–3 minutes until sauce thickens slightly.
- Add drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- Simmer together for 1–2 minutes until heated through.
- Garnish with fresh parsley and extra Parmesan before serving.
Notes
- Use whole wheat or gluten-free pasta if desired.
- Add grilled chicken or shrimp for extra protein.
- Do not overcook vegetables to keep them vibrant and crisp.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American