Celebrate the vibrant colors and flavors of seasonal vegetables with this Easy Creamy Pasta Primavera recipe. Perfect for utilizing surplus veggies or exploring the bounty of your local farmers market, this vegetarian pasta dish offers a deliciously simple way to enjoy a variety of produce in one satisfying meal.
Its adaptable nature allows you to effortlessly tailor this creamy pasta recipe to your preferences, experimenting with various vegetable combinations. Trust me, you’ll find yourself whipping up this Pasta Primavera, again and again, throughout the year!
What is Pasta Primavera
Pasta Primavera is a classic Italian-American dish that translates to “spring pasta” in English. It typically features a medley of vibrant, seasonal vegetables combined with pasta and a light, creamy sauce. While the exact origins of Pasta Primavera are debated, it gained popularity in the United States in the 1970s and has since become a beloved dish in many households and restaurants.
Pasta Primavera is celebrated for its versatility, allowing cooks to incorporate their favorite seasonal vegetables and adapt the recipe to suit their tastes. It’s a flavorful and satisfying dish that showcases the best of springtime produce in a comforting pasta dish.
Other Vegetables to Include
Feel free to customize your Pasta Primavera with your favorite vegetables! In addition to the vegetables used to make this Easy Creamy Pasta Primavera, consider adding any of the following, or use as substitutions:
- Spinach or kale
- Bell peppers (red, yellow, or green)
- Carrots (sliced thinly or shredded)
- Sugar snap peas or snow peas
- Artichoke hearts
- Red onion (thinly sliced)
Why You Should Make This Vegetable Pasta Recipe
In addition to the creamy texture and incredible flavor, here are a few more reasons why you should make this Pasta Primavera:
- Versatile: Customize with your favorite vegetables.
- Fresh: Celebrates seasonal produce.
- Quick and Easy: Simple steps for a quick, delicious meal.
- Repeat-worthy: You’ll want to make it again and again.
How to Make Pasta Primavera
To ensure a seamless cooking process, have all vegetables prepped beforehand, as timing is crucial, especially to add the al dente pasta directly to the sauce for optimal texture and flavor absorption.
- Sauté the zucchini, squash, and orange pepper until tender and slightly browned, then set aside.
- Sauté the broccoli and asparagus, then transfer to the same bowl as the other vegetables.
- Start cooking the pasta.
- Sauté the mushrooms, tomatoes and garlic, then add stock and heavy cream.
- Incorporate Parmesan cheese and cook until slightly thickened.
- Add back the reserved vegetables, al dente pasta and a ladle of pasta water.
- Toss with fresh herbs, lemon zest and crushed red pepper.
- Plate. Serve garnished with additional fresh herbs, Parmesan cheese and cracked black pepper.
How to Serve and Store Pasta Primavera
- Serve immediately. Pair this quick pasta dish with a side salad or garlic bread for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of cream or broth if needed to revive the creamy sauce.
More Creamy Pasta Recipes to Love
- Creamy Spinach Orzo Pasta
- Pasta with Grated Zucchini and Crispy Prosciutto
- Paccheri Pasta Alfredo
- Quick Pasta alla Vodka
- Spinach Lemon Ricotta Pasta
- Roasted Brussels Sprouts Pasta
Easy Creamy Pasta Primavera
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Perfect for utilizing surplus veggies or exploring the bounty of your local farmers market, this Easy Creamy Pasta Primavera offers a deliciously simple way to enjoy a variety of produce in one satisfying meal.
Ingredients
- 12-ounces linguine
- 3 to 4 tablespoons olive oil
- 1 tablespoon butter
- 1 small broccoli crown, cut into tiny pieces
- 1 bunch asparagus, cut into 1” pieces
- 1 orange pepper, sliced thin
- 1 small zucchini, sliced into thin rounds
- 1 yellow squash, sliced into thin rounds
- 8-ounces cremini or baby bella mushrooms, sliced
- 3/4 cup halved cherry tomatoes
- 3 garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1/2 cup chicken or vegetable stock
- 1 cup heavy whipping cream
- 1/4 cup fresh torn basil, plus more for garnish
- 2 tablespoons fresh parsley, plus more for garnish
- Zest of 1/2 lemon
- 1/4 teaspoon crushed red pepper flakes
- Cracked black pepper, for garnish
Instructions
- Heat two tablespoons of olive oil in a deep pan over medium heat. Add zucchini, squash and orange pepper. Season with salt and pepper.
- Sauté until just tender and slightly browned. Remove from pan and set aside.
- Add another tablespoon of oil to the pan. Add broccoli and asparagus. Season with salt and pepper.
- Sauté for a few minutes. Transfer to the same bowl as the other vegetables.
- Start boiling the pasta. Be sure to salt the water.
- In the same pan used for vegetables (pan should be dry), add mushrooms and sauté for a few minutes.
- Add remaining olive oil and butter. Add tomatoes and garlic. Sauté for another few minutes.
- Pour in the stock, scraping up any browned bits from the bottom of the pan.
- Pour in the heavy cream. Allow to heat through before incorporating Parmesan cheese.
- Cook for a few minutes to slightly thicken.
- Add back the reserved vegetables.
- Add the al dente pasta directly from the pot into the sauce, along with a ladle of starchy pasta water, basil, parsley, lemon zest and crushed red pepper. Toss to coat the pasta evenly.
- Plate the pasta and garnish with additional fresh herbs, Parmesan cheese and cracked black pepper.
- ENJOY!
Notes
- Use your favorite pasta shape. Penne, fettuccine, rigatoni or spaghetti are great options.
- Easily substitute with your favorite vegetables.
- Prep all ingredients first.
- Time the cooking of the pasta so that you can transfer to the sauce slightly undercooked, or al dente. The pasta will finish cooking in the sauce.
- Sautéing the vegetables in stages, according to how quickly the vegetables sauté, will ensure the vegetables remain slightly crisp, yet tender and do not overcook.
- Easily replace the chicken stock with vegetable stock for a vegetarian pasta primavera.
- If the sauce seems to dry after incorporating the pasta, add in a touch more cream or pasta water.
- If the sauce is too thin, incorporate a touch more Parmesan cheese.
- Pan-seared shrimp or chicken would make a great addition to this creamy pasta.
- Adjust the amount of crushed red pepper to your liking, or leave out.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently on the stovetop with a touch more cream or stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Easy
- Cuisine: Italian American
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