Looking for a meal that’s packed with flavor and fresh, colorful veggies? Then you’ll love this pasta primavera recipe!
A quick creamy parmesan sauce is tossed with pasta and sweet spring vegetables for a delicious meal with great flavor.
Pasta primavera is incredibly easy to prepare, making it a perfect choice for a busy weeknight or a light dinner on a warm summer night! Serve it with a crisp salad and warm garlic bread
Fresh, Flavorful and Easy!
- Pasta primavera is packed with fresh, seasonal veggies.
- Quick and easy to make, the creamy parmesan sauce is both light and flavorful.
- Perfect for serving year-round – hearty enough for cooler months, but light and fresh enough for warmer weather.
- Versatile and customizable – swap out the veggies or add in your favorite protein for a personalized dish. Add grilled shrimp or chicken for a heartier dish, if desired.
- Great for feeding a crowd or meal prep – the recipe can easily be doubled or tripled.
Ingredients for Pasta Primavera
Vegetables – Use fresh, seasonal veggies or frozen for the best flavor. Asparagus and peas are favorite choices, feel free to mix and match them with other colorful veggies.
Butter – Sautéing the vegetables in butter adds extra richness and flavor, but you can also use a light oil like canola or avocado oil.
Pasta – Medium-sized pasta shapes like penne, fusilli, or bowtie pasta work best as they can hold the sauce and veggies well. Linguine is another great option.
Sauce – Thicken the sauce by creating a slurry with cornstarch and broth or water. Use either chicken or vegetable broth for flavor. Half-and-half can be used instead of heavy cream but it will result in a slightly thinner sauce.
How to Make Pasta Primavera
- Cook pasta and set aside.
- Meanwhile, sauté vegetables with a bit of garlic and butter.
- Add broth and cream and thicken slightly with cornstarch.
- Stir in parmesan and pasta. Serve immediately.
Tips for Perfect Primavera
- Cook veggies until they are tender-crisp, but not overcooked.
- Cook the pasta al dente and do not rinse it.
- Reserve a bit of pasta water to add to the pasta and adjust the sauce consistency.
- Cut veggies in uniform sizes for even cooking. Use frozen veggies if short on time, and no need to thaw them before adding them to the pan.
- Don’t overcook the veggies, you’ll want them to be a little bit tender-crisp.
Keep leftover pasta primavera in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop with a little milk to thin out the sauce.
Did you make this Pasta Primavera? Be sure to leave a rating and a comment below!
Creamy Pasta Primavera
- 12 ounces medium pasta cooked
- 3 tablespoons butter
- 1 teaspoon garlic minced
- 1 cup zucchini sliced
- ½ cup asparagus trimmed
- ½ cup bell pepper diced, red, yellow or orange
- ⅔ cup grape or cherry tomatoes
- ½ cup petite peas
- ½ cup snow peas
- 1 cup chicken broth
- 1 cup heavy cream
- 1 ½ tablespoons cornstarch
- ½ cup parmesan cheese shredded
- Cook pasta al dente according to package directions and set aside.
- In a large skillet add butter and melt over medium heat. Add garlic and cook until fragrant, about one minute.
- Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2-3 minutes or until vegetables are tender-crisp.
- Stir in heavy cream, peas and tomatoes and simmer an additional 2-3 minutes.
- Make a slurry by combining cornstarch with 1 tablespoon of broth or water. Whisk the cornstarch into the pan until the sauce thickens.
- Stir in parmesan and pasta. Season with salt & pepper to taste. Serve immediately.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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In Italian, “primavera” means spring. Literally, it means the first “prima” green “vera.” Throw a little pasta in the mix and you’ve got a perfect spring veggie dish. Although it may sound fancy, this dish was actually created in the USA in the 1970s (foodtimeline).