Creamy Pasta Primavera

So this past weekend, much of the Midwest was hit with another bout of winter. Thankfully our snow fall was minimal, but as I was re-potting my tomato and green pepper seedlings while staring out an ice covered window I realized I was officially over what felt like January 174th. I needed something fresh and spring like. Cue this Creamy Pasta Primavera.

Pasta Primavera means ‘spring pasta’.

It is light and fresh.

And chick food by every definition.

Except for the bacon. Because what is life without bacon?

The key to making this dish delicious, is not to overcook the vegetables.

Mushy, limp veggies are no good.

They need to still have a bit of texture. Cooking them in stages is the best way to make sure they retain a bit of bite.

Feel free to switch up the mix of vegetable and ingredients to fit your family’s needs and tastes.

Add tomatoes instead of red pepper.

Swap in cheese tortellini for the bow tie pasta.

Try diced ham in place of the cooked bacon.

Make it your own. You won’t be disappointed.

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Creamy Pasta Primavera

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Author My Farmhouse Table

Ingredients

• 2 Tbsp Butter
• 1/2 Onion, diced
• 1 Large Carrot, diced
• 1/2 cup Broccoli Florets
• 1/2 Red Pepper, diced
• 2 Large Mushrooms, sliced
• 2 cups Heavy Cream
• 1/2 tsp Cajun Seasoning
• 1/2 cup Shredded Parmesan Cheese
• 1/4 cup Frozen Peas
• 8 slices Bacon, cooked and crumbled
• 8 oz Pasta, cooked al dente

Instructions

1. Melt butter in a large deep skillet or pan over medium-high heat. Add in onion and cook a minute or two. Add in carrot and broccoli florets. Stir and cook for an additional minute or two. Finally add in the red pepper. Stir and cook for an additional minute. Remove to plate. 

2. Add in sliced mushrooms to pan. Saute for a minute or two before transferring the mushrooms to the plate of cooked vegetables. 

3. To make sauce: Pour cream and Cajun seasoning into pan. Bring to a gentle boil. Reduce heat; simmer gently for 4-5 minutes or until mixture thickens. I usually keep it at a simmer until the cream can coat the back of a spoon. Remove from heat. Stir in Parmesan cheese and peas. 

4. Add bacon, pasta, and cooked vegetables into sauce. Toss to coat.