Looking for a meal full of fresh, colorful vegetables? Then you’ll love this pasta primavera recipe!
The light and creamy Parmesan sauce is mixed with the sweetness of pasta and spring vegetables to create a flavorful dish.
Pasta Primavera is surprisingly easy to prepare, making it perfect for a busy weeknight or a light dinner on a hot summer night.Served with a crunchy salad and warm garlic bread
Fresh, flavorful and easy!
- Pasta primavera with plenty of seasonal vegetables.
- Quick and easy to make, our creamy Parmesan sauce is light and flavorful.
- Perfect to serve year-round – hearty enough for the cooler months but light and fresh enough for the warmer months.
- VERSATILE AND CUSTOMIZABLE – Swap out veggies or add your favorite protein to create a personalized dish.
- Great for crowd and meal prep – recipes can be easily doubled or tripled.
Ingredients for Pasta Primavera
vegetable – Vegetables – Use fresh seasonal vegetables or frozen for the best flavor. Favorites are asparagus and peas. Feel free to mix and match with other colorful vegetables.
butter – Sautéing vegetables in butter adds richness and flavor, but you can also use lighter oils such as canola or avocado.
pasta – Medium-sized pasta, such as penne, fusilli, or bow-tie pasta, works best because the sauce and vegetables stick together well. Linguine is another excellent option for him.
sauce – Make a slurry with cornstarch and broth or water to thicken the sauce. Use chicken broth or vegetable broth for flavor. You can use half and half instead of fresh cream, but the sauce will be a little thinner.
How to make pasta primavera
- Boil the pasta and set aside.
- In the meantime, fry the vegetables with garlic and butter.
- Add the soup and fresh cream, and thicken with cornstarch.
- Stir in parmesan cheese and pasta. Serve immediately.
like most food in a frying panthis dish can be served with a fresh salad, a tossed salad, or greek cucumber saladAdd French bread or crusty bread and let the sauce soak into the bowl.
perfect primavera tips
- Cook until vegetables are soft and crisp, but do not overcook.
- Boil the pasta al dente and do not rinse.
- Reserve some of the pasta water and add it to the pasta to thicken the sauce.
- Cut vegetables into uniform sizes and cook evenly. Use frozen veggies if you don’t have time and don’t need to thaw them before adding them to the pot.
- Do not overcook the vegetables.
like most food in a frying panthis dish can be served with a fresh salad, a tossed salad, or greek cucumber saladAdd French bread or crusty bread and let the sauce soak into the bowl.
leftover food storage
Leftover Pasta Primavera can be stored in a covered container in the refrigerator for up to 3 days. Add a little milk and reheat on the stove to thin the sauce.
Are you the one who made this pasta Primavera? Please leave your rating and comments below!
perfect veggie pasta
Are you the one who made this pasta Primavera? Please leave your rating and comments below!
creamy pasta primavera
Delicious pasta primavera with lots of spring vegetables and parmesan cream sauce. You can do it with one frying pan, so it’s easy to clean up after!
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Cook the pasta to al dente according to package directions and set aside.
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Melt the butter in a large frying pan over medium heat. Add garlic and cook for 1 minute until fragrant.
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Add the zucchini, asparagus, and bell peppers and simmer for an additional minute. Add broth, reduce heat, and simmer for 2-3 minutes, until vegetables are tender.
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Stir in the heavy cream, peas and tomatoes and simmer for an additional 2-3 minutes.
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Make a slurry by combining cornstarch and 1 tablespoon broth or water. Add cornstarch to pan until sauce thickens.
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Stir in parmesan cheese and pasta. Season with salt and pepper to taste. Serve immediately.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Add a little milk and reheat on the stovetop to thin the sauce.
calorie: 695 | | carbohydrates: 75g | | protein: 19g | | obesity: 35g | | saturated fat: twenty oneg | | Polyunsaturated fat: 2g | | Monounsaturated fat: Teng | | Trans fat: 1g | | cholesterol: 113mg | | sodium: 523mg | | potassium: 521mg | | fiber: Fiveg | | sugar: 6g | | Vitamin A: 2280IU | | Vitamin C: 50mg | | calcium: 232mg | | iron: 2mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
course Dinner, Entree, Main Course, Pasta
cooking american, italian© SpendWithPennies.com. Content and photos are copyrighted. We encourage you to share this recipe. Copying and/or pasting entire recipes onto social media is strictly prohibited. See our photo usage policy here.
“Primavera” in Italian means spring. Literally means the first “prima” green “vera”. Add a little pasta and the spring vegetables are complete. It may sound flashy, but this dish was actually made in America in the 1970s (food timeline).
