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Pasta Primavera
4.9 from 54 votes

Pasta Primavera

Pasta Primavera showcases linguine tossed with tender spring vegetables like broccolini, snow peas, asparagus, mushrooms, and cherry tomatoes in a rich cream sauce made with butter, heavy cream, and Parmesan. Toasted pine nuts and fresh basil add texture and herbaceous notes, creating a lush yet vegetable-forward pasta.

Prep Time
15 mins
Cook Time
20 mins
Servings: 4
Calories: 874 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 300g / 10 oz linguine (fettucine, or other long and flat pasta, Note 1)
Vegetables (Note 2):
  • 150g / 5oz white mushrooms , sliced 0.4cm / 1/6" thick (~8 pieces)
  • 1/2 zucchini cut into 0.5cm / 0.2" rounds (100g/4 oz piece, large
  • 1 broccolini bunch
  • 1 1/2 cup snow peas (~10 pieces, 75g/2.5oz)
  • 1 asparagus ~8 to 10, bunch, green
  • 1 cup green peas , defrosted
  • 10 cherry tomato cut in half
  • 2 garlic finely minced, cloves
Cream sauce:
  • 5 tbsp / 75 g butter unsalted
  • 1 cup heavy cream Note 3, thickened
  • 1/2 cup parmigiano reggiano , finely grated (sub regular parmesan, Note 4)
Cooking:
  • 3 tbsp extra virgin olive oil
  • 1/3 cup pasta cooking water , scoop out just before draining (Note 6)
  • 1 tsp kosher salt cooking salt
  • 1/4 tsp black pepper
  • 1/2 cup basil finely sliced (Note 5, fresh leaves
  • 2 tbsp pine nuts toasted (Note 7

Instructions

Cut vegetables:
    Cup of Yum
  1. Broccolini - Cut off florets then cut in half lengthwise. Then slice the stems diagonally into 2.5 cm / 1" lengths.
  2. Snow peas - Remove the tough string running down the "seam" of the pea. Stack several peas and slice on the diagonal about 1cm / 0.4" wide.
  3. Asparagus - Snap the base off the asparagus, it will naturally break where the woody stem stars. Cut tips off, leave whole and set aside. Slice the stems diagonally into 2.5 cm / 1" lengths.
Cream Sauce:
  1. Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.
Pasta:
  1. Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.
  2. Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.
Cook:
  1. Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
  2. Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.
  3. Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).
  4. Basil & pine nuts - Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately!

Notes

  • The original recipe is indulgently rich; reduce calories by lowering butter or cream quantities as desired.
  • Substitute any long pasta or seasonal vegetables based on availability.
  • Finely grate Parmigiano Reggiano for smooth cheese melt; avoid pre-grated parmesan.
  • Reserve pasta cooking water to add to sauce, helping it cling to noodles.
  • Toast pine nuts in a dry pan until lightly golden to enhance nutty flavor.
  • Fresh basil is essential for the original flavor; if unavailable, a squeeze of fresh lemon juice can add brightness.
  • Nutrition stated per serving accounts for the presence of substantial vegetables balancing richness.

Nutrition Information

Calories 874cal (44%) Carbohydrates 74g (25%) Protein 23g (46%) Fat 56g (86%) Saturated Fat 27g (135%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 19g (95%) Trans Fat 1g (50%) Cholesterol 116mg (39%) Sodium 825mg (34%) Potassium 776mg (17%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 3166IU (63%) Vitamin C 77mg (86%) Calcium 276mg (28%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 874

% Daily Value*

Calories 874cal 44%
Carbohydrates 74g 25%
Protein 23g 46%
Fat 56g 86%
Saturated Fat 27g 135%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 116mg 39%
Sodium 825mg 34%
Potassium 776mg 17%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 3166IU 63%
Vitamin C 77mg 86%
Calcium 276mg 28%
Iron 4mg 22%

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