Creamy pasta primavera is a colorful, one-skillet meal with tender-crisp spring vegetables in a rich Parmesan cream sauce. It’s an easy way to use up fresh veggies with minimal cleanup.
- What is Pasta Primavera: Pasta primavera is pasta tossed with tender-crisp spring vegetables like asparagus, peas, zucchini, and peppers in a light, flavorful sauce, often finished with Parmesan.
- Flavor: Rich and creamy with a buttery garlic base, sweet spring veggies, and a nutty Parmesan finish.
- Why Make It: Fast, flexible, and veggie-packed, with a one-skillet sauce that keeps cleanup easy. Add chicken, shrimp, or chickpeas if you want extra protein.
- Serving Suggestions: Serve with a crisp salad or a Greek cucumber salad. Add in some French bread or crusty bread to soak up the sauce.
Primavera Veggie Lineup
- Pasta: Choose a pasta shape that holds sauce well, like penne, rotini, or farfalle, and feel free to use whole wheat or gluten-free. I used Mafalda pasta in this recipe; just be sure to cook it al dente.
- Asparagus: Choose medium spears for the best texture. Snap off woody ends and cut evenly for quick cooking.
- Peppers: Red, yellow, and orange peppers are sweeter than green.
- Peas and Snow Peas: Trim the strings from snow peas before cooking, or swap them with sugar snap peas or thinly sliced green beans. Frozen petite peas work great and do not need thawing.
- Zucchini: Slice a bit thicker so it stays tender-crisp.
- Tomatoes: Add near the end so they stay juicy and bright.
- 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.
One-Skillet Primavera Flow
- Cook pasta al dente and set aside (full recipe below).
- Sauté vegetables with a bit of garlic and butter.
- Add broth, simmer until tender-crisp, then stir in cream, peas, and tomatoes.
- Whisk in a slurry to thicken, toss with Parmesan and pasta, and season. Serve immediately.
Leftovers That Reheat Well
Keep leftover pasta primavera in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of milk, stirring until creamy.
Light and Fresh Sides for Pasta Night
Did you make this Pasta Primavera? Leave a comment and rating below.
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Cook pasta al dente according to package directions and set aside.
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In a large skillet add butter and melt over medium heat. Add garlic and cook until fragrant, about one minute.
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Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2 to 3 minutes or until vegetables are tender-crisp.
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Stir in heavy cream, peas and tomatoes and simmer an additional 2 to 3 minutes.
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Make a slurry by combining cornstarch with 1 tablespoon of broth or water. Whisk the cornstarch into the pan until the sauce thickens.
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Stir in parmesan and pasta. Season with salt & pepper to taste. Serve immediately.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little milk to thin out the sauce.
Calories: 695 | Carbohydrates: 75g | Protein: 19g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 523mg | Potassium: 521mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2280IU | Vitamin C: 50mg | Calcium: 232mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
