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Pasta Primavera
5 from 15 votes

Pasta Primavera

Pasta Primavera is a vibrant pasta dish featuring spinach fettuccine combined with sautéed shallots, mushrooms, asparagus, zucchini, red bell pepper, carrots, peas, and a fresh basil garnish. The vegetables are cooked until tender-crisp and served tossed in a creamy basil-infused béchamel sauce with a hint of white wine, offering a rich yet bright complement to the pasta.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 servings
Calories: 248 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Pasta Primavera:
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup shallot minced
  • 1 1/2 cups cremini mushrooms sliced
  • 1 cup asparagus cut into 2 inch pieces
  • 1 zucchini cut into matchsticks
  • 1/2 bell pepper thinly sliced, red
  • 1 carrot peeled into ribbons with a vegetable peeler or cut into matchsticks
  • 1/2 cup peas frozen
  • black pepper fresh ground, to taste
  • kosher salt fresh ground, to taste
  • 8 ounces spinach fettuccine
  • basil fresh, for topping pasta
  • Parmesan Cheese fresh, for topping pasta
Béchamel Sauce:
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons flour
  • 1/4 cup white wine optional but recommended, dry
  • 3/4 cup chicken broth low sodium
  • 3/4 cup milk I’ve use unsweetened almond milk and 1% milk, of choice
  • 3 tablespoons basil chiffonade, fresh
  • black pepper fresh ground, to taste
  • kosher salt fresh ground, to taste

Instructions

    Cup of Yum
  1. Cook the pasta according to package instructions.
  2. Drain the pasta placing it in a serving bowl and drizzle with a little olive oil to keep from sticking together.
  3. Cover the pasta with foil to keep it warm while you make the rest of the dish.
  4. Add a tablespoon of olive oil to a large skillet over medium-high heat.
  5. When the skillet is hot swirl the oil around the bottom of the pan to coat it then toss in the shallot, mushrooms, red bell pepper and asparagus and season with salt and pepper.
  6. Sauté the vegetable for about 3 minutes then add in the zucchini and carrots and sauté for another 2-3 minutes or until tender, but still have some crunch.
  7. Remove the vegetables from the skillet onto a plate.
  8. Lower the heat to medium.
  9. In the same skillet add 1 tablespoon of olive oil along with the flour.
  10. Whisk together until the flour is combined with the oil and let the raw flour taste cook out for about 1 minute.
  11. Add in the white wine and whisk into the flour mixture.
  12. Continue whisking constantly as you add in the chicken broth and milk.
  13. Season with salt and pepper and continue to whisk the sauce until it thickens.
  14. Stir in the basil.
  15. Add the vegetables back into the pan along with the frozen peas and stir everything together until it is coated in the sauce.
  16. Pour the vegetable and sauce mixture over the pasta and top with fresh parmesan cheese and more basil.
  17. Toss together before serving.

Notes

  • Vegetables can be substituted or varied based on preference or seasonality.
  • Store leftovers in a sealed container in the refrigerator for up to 3 days to maintain freshness.

Nutrition Information

Serving 0g Calories 248kcal (12%) Carbohydrates 37g (12%) Protein 9g (18%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 32mg (11%) Sodium 43mg (2%) Potassium 466mg (10%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2475IU (50%) Vitamin C 25.4mg (28%) Calcium 73mg (7%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 248

% Daily Value*

Serving 0g
Calories 248kcal 12%
Carbohydrates 37g 12%
Protein 9g 18%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 43mg 2%
Potassium 466mg 10%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 2475IU 50%
Vitamin C 25.4mg 28%
Calcium 73mg 7%
Iron 1.8mg 10%

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