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Pasta Primavera
5 from 3 votes

Pasta Primavera

This is a classic dish. You just can't get much better than Pasta Primavera. Brimming with fresh vegetables, and just enough cream and cheese to make it light, but still luxurious. Amazing!

Prep Time
15 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 people
Calories: 568 kcal
Cuisine: Italian

Ingredients

  • 1 cup broccoli florets
  • 1 cup asparagus tips (save the stalks for another use)
  • 1 lb pasta dried, such as fusilli or rigatoni
  • 7 tablespoon olive oil divided
  • 5 cloves garlic minced, divided
  • 8 oz. mushrooms quartered
  • 1 small zucchini quartered lengthwise, cut into 1-inch pieces
  • ½ cup sweet peas frozen
  • 1 cup heavy cream
  • ⅔ cup Parmesan Cheese grated, plus more for garnish
  • 2 tablespoon butter unsalted
  • 1½ teaspoon kosher salt
  • ¾ teaspoon black pepper freshly ground
  • 1 cup grape tomatoes or cherry, halved
  • 2 tablespoon basil fresh, chopped
  • ½ cup pine nuts toasted

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Add the broccoli and asparagus and cook for 3 minutes. Remove with a slotted spoon and place in an ice bath to stop the cooking. Add the pasta and cook until al dente (according to package instructions). Drain, saving 1 cup of pasta water. Toss the pasta with 1 tablespoon olive oil. Set aside.
  2. In a large saucepan, heat 5 tablespoon olive oil over medium heat. Add about ⅔ of the garlic (2 minced cloves) and cook until just starting to turn golden, about 2 minutes. Add the mushrooms and cook until soft and just starting to release liquid, about another 3 to 5 minutes.
  3. Drain the broccoli and asparagus and add to the saucepan with the mushrooms. Add in the zucchini and peas and cook until soft, about 4 to 5 minutes.
  4. Carefully stir in the cooked pasta, cream, Parmesan cheese, butter, 1 teaspoon salt, and pepper. Stir to fully incorporate. Taste and add another ½ teaspoon of salt, if desired. If you feel it needs it, add a little of the pasta water to loosen the sauce even more.
  5. Meanwhile, heat a medium-small saucepan over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add the remaining garlic (about 3 minced cloves), tomatoes, basil, and a pinch of salt and pepper. Saute until tomatoes are wilting and just starting to break down.
  6. Pour the tomato mixture over the top of the pasta and garnish with toasted pine nuts. Serve at once.

Notes

  • We love going with a smaller pasta for this dish, such as fusilli, penne, or rigatoni.  However, a long pasta such as spaghetti, linguini, or fettucini, are all great choices, too.
  • You can also blanch the zucchini along with the broccoli and asparagus, but we find that sometimes makes the zucchini too soft for our liking.  It doesn't take much time in the skillet for it to become tender.  The frozen peas cook just long enough to become the perfect texture and temperature. 
  • Half-and-half can be substituted for the cream, and the butter can be omitted for an even lighter dish.  We think the cream, cheese, and butter, add just enough sauce that the dish still feels light, but deeply flavorful.
  • Adding pasta water to the dish is not necessary, but if it feels a little 'tight', then add a little water, to your liking. 
  • This dish is so good, it's even delicious room temperature, but we feel it's at its very best right off the stove.
  • The dish will keep in the refrigerator for up to 1 week. It can be frozen for up to 1 month, however, it will lose the brightness the longer it sits in the fridge or freezer. 

Nutrition Information

Calories 568kcal (28%) Carbohydrates 65g (22%) Protein 19g (38%) Fat 24g (37%) Saturated Fat 6g (30%) Cholesterol 72mg (24%) Sodium 791mg (33%) Potassium 615mg (13%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1408IU (28%) Vitamin C 24mg (27%) Calcium 201mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 568

% Daily Value*

Calories 568kcal 28%
Carbohydrates 65g 22%
Protein 19g 38%
Fat 24g 37%
Saturated Fat 6g 30%
Cholesterol 72mg 24%
Sodium 791mg 33%
Potassium 615mg 13%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 1408IU 28%
Vitamin C 24mg 27%
Calcium 201mg 20%
Iron 3mg 17%

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