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5.0 from 3 votes

Get the Recipe Creamy 30-Minute Vegetable Pasta Primavera

Pasta Primavera is what's for dinner! In just 30 minutes, wide strips of pappardelle pasta get tossed in a light cream sauce that's bursting with fresh veggies. It's an irresistible combination that can be customized with what's on hand.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 762 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 16 ounces dried pappardelle pasta or fettuccine
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons extra virgin olive oil
  • 1 cup yellow onion diced
  • 2 bell peppers thinly sliced
  • 1 dry pint cherry tomatoes
  • 3-4 cloves garlic minced or thinly sliced*
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ⅛-¼ teaspoon red pepper flakes
  • fine sea salt to taste
  • freshly ground black pepper to taste
  • 2 cups carrots ribboned with vegetable peeler - about 2 carrots
  • 1 cup zucchini thinly sliced and cut into half moons
  • ¼ cup white wine or vegetable stock
  • 1 ¼ cup vegetable stock
  • 1 cup frozen peas optional
  • ½ cup half and half
  • ¼ cup grated Parmesan cheese
  • ¼ - ½ cup reserved pasta water
  • ¼ cup fresh basil leaves for serving
  • queeze fresh lemon juice optional

Instructions

    Cup of Yum
  1. Heat a large stockpot of salted water over medium-high heat. It's helpful to start this first so by the time we need it, it's at a boil.
  2. In a large skillet over medium to medium-high heat, melt the butter and heat the oil. Add the onion and saute for 3-4 minutes. Add a pinch of salt.
  3. Add the sliced bell peppers, whole cherry tomatoes, garlic, dried herbs, and red pepper flakes. Stir to combine and cook for about 4-5 minutes. As the tomatoes blister and soften, gently smash them with the back of a spoon to burst, allowing the juices to simmer.
  4. Add the carrot ribbons and zucchini to the skillet, cooking for 1-2 minutes. Deglaze the pan with white wine or stock, scraping up any bits as needed.
  5. Add the remaining vegetable stock to the skillet and bring to a simmer. Allow it to simmer and reduce for about 6-7 minutes, taste testing it as it cooks and adding salt and pepper as needed.
  6. By this point, the water for the pasta should be boiling, add it to the pan and cook for about 1 minute less than the al dente package directions. Reserve about 1 cup of pasta water before draining.
  7. When the sauce has reduced after about 6-7 minutes, stir in the frozen peas, half and half, and parmesan cheese until combined. Drain the pasta - don't forget to reserve some water - and toss it with the sauce. Depending on the size of your skillet, you may want to transfer the sauce to the big pot to toss instead.
  8. Add approximately 1/4 cup pasta water to start. You likely won't need much, but a little helps the sauce adhere. The sauce will continue to thicken as it cools slightly. Cook the pasta in the sauce for about 1 minute until al dente.
  9. Remove from heat and serve with fresh basil. If desired, add a squeeze of fresh lemon juice for brightness.

Notes

  • 4-6 servings, depending on appetites
  • Garlic: for a more prominent garlic flavor, mince it; thinly slice the cloves for a milder flavor throughout.

Nutrition Information

Calories 762kcal (38%) Carbohydrates 110g (37%) Protein 24g (48%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.4g Cholesterol 134mg (45%) Sodium 573mg (24%) Potassium 1170mg (33%) Fiber 11g (44%) Sugar 17g (34%) Vitamin A 14264IU (285%) Vitamin C 131mg (146%) Calcium 209mg (21%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 762

% Daily Value*

Calories 762kcal 38%
Carbohydrates 110g 37%
Protein 24g 48%
Fat 27g 42%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.4g 20%
Cholesterol 134mg 45%
Sodium 573mg 24%
Potassium 1170mg 25%
Fiber 11g 44%
Sugar 17g 34%
Vitamin A 14264IU 285%
Vitamin C 131mg 146%
Calcium 209mg 21%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.