{20 Minute} Creamy Pasta with Vegetables

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Creamy pasta with fresh summer vegetables is a meal my whole family enjoys, and luckily you can pull this recipe together in about 20 minutes.

This is a flavor-filled one-pan meal that can be made with just about any vegetables that you enjoy.

When subbing different vegetables, you’ll just want to start cooking the firmest vegetables first and then add the remaining vegetables to the skillet after a few minutes, so everything will finish at the same time.

Creamy pasta with summer vegetables

Easy Pasta Recipes

As evidenced by this incredibly easy recipe for Creamy Pasta with Vegetables, I’m all about the easiest of pasta recipes on busy weeknights. Five Minute Marinara Sauce is a classic (with or without meatballs!) and no one ever turns down this Easy Macaroni and Cheese.

This Cajun Pasta with Sausage comes together in under 20 minutes and my guys love this meal. It shows up on our menu plan at least once a month.

During the hottest days of summer, I make this Spinach Pasta Salad or the Italian Pasta Salad on repeat. Instant Pot Spaghetti is another great way to avoid heating up the kitchen and this recipe is on my list to try soon as well.

Summer Vegetable Pasta Skillet

Creamy Pasta with Vegetables

  1. Cook the pasta and drain, reserving and setting aside 1/2 cup of the pasta water. While the pasta is cooking, heat the olive oil on medium-low heat in a large skillet. Start sauteing the bell peppers, about 90 seconds, then add the mushrooms, and continue cooking about 2 minutes more.

  2. Add the squash and cook an additional 3-4 minutes, removing the vegetables from the heat before the squash becomes soft. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper as they are cooking.

  3. Pour the cream into the empty skillet and sprinkle with the Italian spices, and additional salt and pepper. Add the pasta and stir to coat. Heat on the stove until the sauce has thickened slightly and coats the pasta. Return the vegetables to the pan and stir to combine.

  4. (If pasta is too dry, simply add a bit of the reserved pasta water until it reaches the desired consistency.) Taste the pasta and adjust salt and pepper to taste. Plate the pasta individually and then grate Parmesan on top, if desired.

Creamy Pasta with Vegetables in a dinner hit in just 20 minutes!

Gardening Tip: I love being able to use pattypan squash in this recipe. Pattypans are my favorite summer squash and we grew them in abundance the first year we gardened.

This squash can be somewhat hard to locate, so if you don’t happen to be growing it or find it at a local market, don’t stress. Just substitute another squash or vegetable of your choice.

Creamy Penne with Sauteed Vegetables recipe by Barefeet In The Kitchen

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Creamy Penne with Vegetables

Creamy Penne with Sauteed Vegetables

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Servings: 6 servings

Ingredients 

  • 8 ounces penne pasta, or alternate small pasta
  • 1 large red or yellow bell pepper, chopped into 1/2-inch pieces
  • 8 ounces crimini or white mushrooms, quartered
  • 1 medium zucchini, chopped bite-size
  • 1 medium yellow squash, chopped bite-size
  • 1-2 tbsp olive oil
  • 1 1/2 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/2 cup heavy cream
  • 1 tablespoon Italian seasoning
  • freshly grated Parmesan cheese optional

Instructions

  • Cook the pasta and drain, reserving and setting aside 1/2 cup of the pasta water. While the pasta is cooking, heat the olive oil on medium-low heat in a large skillet. Start sauteing the bell peppers, about 90 seconds, then add the mushrooms, and continue cooking about 2 minutes more.
  • Add the squash and cook an additional 3-4 minutes, removing the vegetables from the heat before the squash becomes soft. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper as they are cooking.
  • Pour the cream into the empty skillet and sprinkle with the Italian spices, and additional salt and pepper. Add the pasta and stir to coat. Heat on the stove until the sauce has thickened slightly and coats the pasta. Return the vegetables to the pan and stir to combine.
  • (If pasta is too dry, simply add a bit of the reserved pasta water until it reaches the desired consistency.) Taste the pasta and adjust salt and pepper to taste. Plate the pasta individually and then grate Parmesan on top, if desired. Enjoy!

Notes

Any variety of summer squash may be used in this recipe. You need a total of 4 cups squash. I love to use patty pan squash when it is available.

Nutrition

Calories: 252kcal · Carbohydrates: 33g · Protein: 7g · Fat: 11g · Saturated Fat: 5g · Cholesterol: 27mg · Sodium: 15mg · Potassium: 357mg · Fiber: 3g · Sugar: 3g · Vitamin A: 992IU · Vitamin C: 32mg · Calcium: 39mg · Iron: 1mg
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{originally published 5/26/11 – recipe notes and photos updated 8/19/20}

Creamy Penne Pasta with Vegetables

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jane Crawford says

    I’m one of two old ladies who share a home & never can think of what we want to eat at any given meal. So, having recipe’s to choose from will help immensely. Thanks