Creamy Pasta Primavera -- Easy!
This easy pasta primavera combines penne with a vibrant medley of sautéed mushrooms, zucchini, green peas, and fresh tomatoes. Tossed in a creamy ricotta and milk sauce with a kick of hot sauce, it's a quick and satisfying vegetarian meal ready in just 20 minutes.
Equipment
- 1 Large Pot For boiling pasta
- 1 Large skillet or frying pan For sautéing vegetables
- 1 Colander For draining pasta
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 150 g pasta penne works well
- 2 large mushrooms sliced
- 1 small zucchini sliced
- 1/2 cup green peas
- 4 medium tomatoes cored and chopped
- 1 spring onion chopped
- 200 g ricotta cheese
- 1/8 cup milk
- 2 teaspoons hot sauce
- 2 tablespoons oil
Instructions
- Bring a large pot of salted water to a rolling boil for the pasta.
- While the water heats, prepare all vegetables: slice mushrooms and zucchini, chop tomatoes and spring onion.
- Heat oil in a large skillet over medium heat. Add sliced mushrooms and zucchini and sauté until tender-crisp, about 4-5 minutes.
- Add chopped spring onion, cored and chopped tomatoes, and green peas to the skillet. Cook for another 3-4 minutes, just until tomatoes soften slightly and peas are warmed through.
- Add pasta to the boiling water and cook according to package directions until al dente.
- In a small bowl, whisk together the ricotta cheese, milk, and hot sauce until smooth.
- Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the cooked pasta thoroughly.
- Add the drained pasta and the ricotta mixture to the skillet with the sautéed vegetables.
- Toss everything together until well combined, adding a splash of the reserved pasta water if needed to achieve a creamy consistency.
- Taste and adjust seasoning with salt and pepper as desired. Serve immediately.
Notes
Ensure all vegetables are prepped before starting, as this recipe moves quickly. Sauté mushrooms and zucchini until tender-crisp to retain texture. For the creamy sauce, whisk the ricotta with milk until smooth; you may want to gently warm it slightly before tossing with the pasta to prevent clumping. Season generously with salt and freshly ground black pepper throughout. A sprinkle of fresh basil or parsley at the end will elevate the flavors and presentation. If the sauce is too thick, use a splash of reserved pasta water to achieve the desired consistency. Consider adding a minced garlic clove to the sauté for an aromatic boost.