Creamy Rainbow Vegetable Pasta with Lemon and Parmesan
Indulge in the ultimate comfort food with our creamy vegetable pasta, a classic springtime primavera-style dish. With a luxuriously rich lemony parmesan cream sauce and a colorful medley of sautéed veggies, it’s a crowd-pleaser for any season!
Why You’ll Love This Recipe
Well, besides being packed with a rainbow of colorful and nutritious veggies like broccoli, squash, bell pepper, and tomato, this easy pasta dish also features the yummiest, most flavorful homemade lemon garlic parmesan cream sauce.
OMG you guys, this sauce! Made with fresh lemon zest, garlic, cream, and parmesan cheese, there’s no doubt this flavorful sauce is the star of the show.
And did we mention it only takes about 30 minutes to make? Heck yeah. So, if you’ve got a pasta lover in your life go ahead and gather your ingredients and get ready to make their day with this nutritiously delicious dish!
Take your dinner to the next level by serving this creamy vegetable pasta dish alongside our easy Whipped Ricotta Crostini with antipasto toppings or our Burrata Bruschetta with Peaches and Tomatoes. It’s the perfect way to add that extra special touch to your meal.
And if you are a lover of rich and creamy pasta dishes don’t miss our Pasta Magnifico featuring fresh linguine noodles in a decadent citrus cream sauce, our Creamy Pesto Salmon Pasta, or our Ricotta Pesto Pasta with peas and artichokes.
Ingredient Notes
*For the full recipe including ingredient portions, scroll down to the recipe card at the bottom of the page.
- Broccoli: Provides a satisfying crunch and loads of nutrients for a healthy and balanced meal.
- Yellow squash: A tender and subtle veggie that adds an extra layer of texture to the dish. Can be substituted with zucchini if preferred.
- Bell peppers or sweet mini peppers: A colorful assortment of sweet and juicy peppers that add freshness and vibrancy to the dish. Choose orange or multi-colored to achieve a rainbow of veggie colors in the dish.
- Red onion: Adds a slightly sweet and sharp flavor to the dish.
- Cherry tomatoes: Bursting with sweetness, these little gems add a pop of color and freshness to the dish.
*Veggie substitutions
Many different combinations of fresh vegetables could work for this creamy pasta, so don’t be afraid to mix and match with what you have on hand. Mushrooms, artichokes, asparagus, and carrots would all be great additions or substitutions.
- Penne pasta: Classic and comforting, penne pasta works great for soaking up all the delicious flavors of the sauce and veggies. You can use regular, whole wheat, or a gluten-free penne pasta like Banza, depending on your preference.
- Butter: Gives the dish added richness and flavor but you can reduce the amount or omit completely to lighten up on those calories. Unsalted butter is best for better control of the saltiness of the final dish.
- Garlic cloves: Adds flavor and aroma to the dish. Finely minced or chopped.
- Parmesan cheese: Adds a sharp and salty kick to the dish, enhancing its overall depth of flavor.
- Lemon zest and lemon juice: Provides a bright and refreshing burst of citrus that lifts the flavors of the dish to new heights of lemony goodness.
- Heavy cream: Provides a luscious and velvety texture to the dish, making it extra indulgent and satisfying. Substitute with milk or a non-dairy alternative for a lighter version.
- Pine nuts (optional): Toasted pine nuts add a crunchy and nutty texture to the dish that complements the veggies and pasta perfectly.
Step-by-Step Directions
Time needed: 30 minutes
- Cook the pasta.
Cook the penne pasta in a large pot of boiling salted water according to package instructions until al dente. Return pasta to the pot after draining.
- Sauté the veggies.
Heat the olive oil in a large skillet on medium-high heat. Add the broccoli, squash, peppers, and red onion to the skillet. Sauté for about 5-7 minutes, stirring frequently, until the veggies are starting to soften. You don’t want them to be mushy, they should still be a bit crisp.
- Add the tomatoes.
Add the cherry tomatoes to the frying pan and cook for another 1-2 minutes until they just begin to soften, then add all of the sautéed veggies to the pot with the cooked pasta.
- Make the creamy sauce.
In a small saucepan over medium heat melt the butter and then add the garlic and cook for about 1 minute. Add the heavy cream, lemon zest, lemon juice, red pepper flakes, and parmesan. Whisk until heated and cheese is melted and combined, about 3-4 minutes. Add salt and fresh ground pepper to taste.
- Combine pasta and veggies with the sauce.
Pour the sauce over the pasta and vegetables, add the fresh basil, and toss to combine.
- Serve and enjoy!
Serve with extra parmesan cheese, chopped basil, and toasted pine nuts on the side.
What to Serve with Creamy Vegetable Pasta
Side dishes
When it comes to serving our creamy vegetable pasta, we’ve got some yummy suggestions for you!
- For a light and refreshing side, a simple green salad with a bright vinaigrette is always a great choice. Our Spinach Arugula Salad with Shaved Parmesan would pair nicely.
- You could also serve the pasta with some crusty bread or focaccia bread to soak up all that delicious sauce.
- If you’re in the mood for something a bit heartier, add some of your favorite protein to the pasta. Roasted or grilled chicken, shrimp, or salmon would pair perfectly.
- You could also add a side of steamed or roasted vegetables, like asparagus or carrots, to round out the meal.
- Consider pairing this pasta with another of our favorite recipes, Panzanella Salad with Fresh Mozzarella!
Wine pairings
Here are some delicious wine pairings that can bring out the flavors of creamy vegetable pasta:
- First up, a crisp and acidic Sauvignon Blanc that can balance the richness of the cream sauce and add some citrus notes to complement the lemon and garlic.
- Another great option is the light and refreshing Pinot Grigio with its subtle fruitiness that can complement the veggies and lemon garlic sauce.
- For those who prefer a buttery and oaky white wine, a Chardonnay can be a great match for creamy pasta dishes, adding some depth and richness to the flavors.
- If you’re looking for a more aromatic wine, try a Viognier with its notes of peach, apricot, and floral flavors that can complement the sweetness of the sautéed veggies and the creaminess of the sauce.
- Last but not least, don’t forget about Rosé! This dry wine with its fruity and floral aroma can be a refreshing and versatile pairing with pasta dishes, especially during warmer months.
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Creamy Rainbow Vegetable Pasta With Lemon and Parmesan
Equipment
- Large pot or Dutch oven
- Large skillet
- Box grater
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 head broccoli cut into bite-sized florets (about 2-3 cups)
- 1 yellow squash cut into bite-sized slices (about 2 cups)
- 1 large bell pepper (or several mini sweet peppers) cut into bite-sized slices (about 1½ cups)
- 1 small red onion chopped (about ¾ cup)
- 1 ½ cups cherry tomatoes cut in half if they are large
- ⅓ cup fresh basil chopped or torn
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- ¾ cup heavy cream
- 3 oz Parmesan cheese freshly grated (about ¾ cup)
- 1 lemon zested and juiced
- ½ teaspoon red pepper flakes (optional)
- salt and fresh ground black pepper to taste
- ¼ cup pine nuts toasted (optional)
Instructions
- Prepare your ingredients (cut the veggies, zest and juice the lemon, grate the parmesan).
- Cook the penne pasta in a large pot of boiling salted water according to package instructions until al dente. Return pasta to the pot after draining.
- Meanwhile, heat the olive oil in a large skillet on medium-high heat.
- Add the broccoli, squash, peppers, and red onion to the skillet. Sauté for about 5-6 minutes, stirring frequently, until the veggies are starting to soften. You don’t want them to be mushy, they should still be a bit crisp.
- Add the cherry tomatoes to the frying pan and cook for another minute or so until they just begin to soften. Remove from heat. After the pasta is done, add all of the sautéed veggies to the pot with the cooked pasta.
- In a small saucepan over medium heat, melt the butter and then add the garlic and cook for about 1 minute.
- Add the heavy cream, lemon zest, lemon juice (start with 2 tablespoons and then taste and add more to adjust if desired), red pepper flakes, and parmesan. Whisk until heated and cheese is melted and combined. Add salt and fresh ground black pepper to taste.
- Pour the sauce over the pasta and vegetables, add the fresh basil, and toss to combine.
- Serve with extra parmesan, basil, and toasted pine nuts on the side. Enjoy!
Recipe Notes
Recipe notes
- Many different combinations of veggies would work in this pasta, so don’t be afraid to mix and match with what you have on hand. Mushrooms, artichokes, asparagus, and carrots would all be great additions or substitutions.
- Cut your veggies into evenly sized pieces and stir frequently during cooking to ensure they cook evenly. Remember, they are meant to retain a bit of crispness so be sure not to overcook them.
- Be extra careful with the tomatoes. You want to just barely cook them before combining them and the other veggies with the hot cooked pasta and sauce. Otherwise, they will quickly break down and become part of the sauce. But either way, it will still taste great!
Leftovers and storage
- Generally, creamy pasta dishes will last in the refrigerator for 2-3 days if stored properly in an airtight container. It’s important to note that the longer the pasta sits, the more the sauce will be absorbed, and the texture may become less desirable.
- Can you freeze pasta with cream-based sauce? Yes, you can freeze pasta with cream sauce, but the texture and quality may be affected. Cool it before freezing and consider freezing the pasta and sauce separately. Add a splash of milk or cream when reheating and use it within 2-3 months.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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