What I loved most about this recipe is that I was able to sneak in a bunch of other vegetables so that my kids did not notice. The cheese and richness of the dish was wonderful, I loved it. I added cooked spaghetti squash, shredded zucchini, and shredded carrots and my kids gobbled it up because it was not worth picking out the individual veggies because the sauce was so yummy. Great recipe!
Creamy Pasta Primavera
More From Allyou
Amount per serving
- Calories: 682
- Fat: 36g
- Saturated fat: 21g
- Protein: 30g
- Carbohydrate: 62g
- Fiber: 4g
- Cholesterol: 138mg
- Sodium: 233mg
- 1 pound fettuccine
- 2 teaspoons olive oil
- 1/2 sweet onion, thinly sliced
- 1 (10 oz.) package frozen baby peas, thawed
- 1 (10 oz.) package grape tomatoes, halved
- 4 tablespoons butter
- 3/4 cup heavy cream
- 1 1/2 cups grated Parmesan
- Kosher salt
- Black pepper
- 6 ounces thinly sliced ham, cut into 1/2-inch pieces
- In a large pot of boiling salted water, cook pasta until al dente, 10 to 12 minutes. Drain, reserving 3 Tbsp. pasta water; set aside pasta and water.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in peas and reserved pasta water and cook for 1 minute. Add tomatoes and cook just until softened, 1 to 2 minutes. Remove from heat.
- In same pasta pot, melt butter over medium heat. Stir in cream and cheese; season to taste with salt and pepper. Cook sauce, stirring, for about 3 minutes. Add vegetable mixture, pasta and ham, and toss together until well combined. Serve warm.
Only you will be able to view, print, and edit this note.Add Note