Pasta Primavera Recipe

If you love celebrating the freshest veggies of the season, Pasta Primavera is your ticket to vibrant, creamy comfort any night of the week. With a bounty of colorful vegetables folded into indulgent Parmesan cream and tossed with silky strands of linguine, this dish is pure springtime on a plate—no matter the season.

Why You’ll Love This Recipe

  • Bountiful Vegetables: Every bite spotlights spring produce, creating a vibrant parade of texture and color.
  • Indulgent But Easy Cream Sauce: The luscious Parmesan cream comes together in minutes—no fussy techniques required!
  • Endlessly Customizable: Pasta Primavera loves improvisation, so you can use whatever veggies are on hand or in season.
  • Crowd-Pleasing Comfort: It’s the kind of hearty yet light pasta you’ll want to serve for gatherings or a special night in.
Pasta Primavera Recipe - Recipe Image

Ingredients You’ll Need

Pasta Primavera is all about highlighting simple, fresh ingredients that deliver big flavors. Each item here brings something delightful to the table—whether it’s a pop of color, a touch of creaminess, or that perfect nutty crunch.

  • Linguine (or any long, flat pasta): The silky, wide strands are just right for catching every drop of luscious cream sauce.
  • White mushrooms: They add a savory, umami boost and become beautifully golden when sautéed.
  • Zucchini: With a gentle flavor and tender bite, zucchini soaks up the sauce and adds a gorgeous green hue.
  • Broccolini: Sweet, mild, and visually striking, broccolini brings bright color and crunch.
  • Snow peas: These deliver a satisfying snap and a subtly sweet flavor—don’t forget to string them first!
  • Green asparagus: Fresh asparagus lends springtime vibes and a touch of earthiness.
  • Green peas: A touch of sweetness and pop of color that simply says “Primavera” (spring!)
  • Cherry tomatoes: Their juiciness and tang provide a refreshing contrast to the rich sauce.
  • Garlic: Finely minced, it infuses everything with that irresistible Italian aroma.
  • Unsalted butter: The base for our dreamy cream sauce—go full fat for the best flavor!
  • Heavy cream: This creates the ultra-smooth, clinging texture we all crave in Pasta Primavera.
  • Parmigiano Reggiano: Freshly grated, it melts beautifully and adds loads of savory depth.
  • Extra virgin olive oil: Used for sautéing vegetables and imparting subtle fruitiness.
  • Fresh basil: Sliced and tossed through at the end, basil brightens up every forkful.
  • Pine nuts: Toasted until golden, these provide a nutty crunch and a touch of luxury.
  • Salt & black pepper: Simple seasoning to bring out all those gorgeous flavors.
  • Pasta cooking water: The magic ingredient for a silky, clingy sauce—never skip it!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of Pasta Primavera is its flexibility—consider this recipe your canvas! Feel free to mix and match veggies, adjust the richness, or add your own creative spin to suit your tastes and pantry.

  • Make it lighter: Swap the cream for half-and-half or whole milk and skip the butter for a fresher, lighter meal.
  • Short pasta swap: Penne, fusilli, or farfalle work wonderfully if you prefer a bite-sized, easy-to-scoop version.
  • Seasonal vegetable medley: Try spring carrots, bell peppers, snap peas, or even baby spinach—use whatever is freshest and most colorful.
  • Vegan twist: Use plant-based cream and parmesan alternatives, and load up on extra veggies for a satisfying dairy-free version.
  • Lemony zing: A squeeze of fresh lemon juice and a sprinkle of lemon zest adds bright, tangy complexity to the finished plate.

How to Make Pasta Primavera

Step 1: Prep and Slice Your Veggies

Set yourself up for success by prepping all your vegetables in advance. Slice mushrooms, zucchini, broccolini, snow peas, and asparagus as directed—diagonal cuts look elegant and help everything cook evenly. Halve the cherry tomatoes and finely mince the garlic so you’re ready to toss everything in right when you need it.

Step 2: Start the Creamy Parmigiano Reggiano Sauce

In a saucepan over medium-high heat, melt unsalted butter and pour in the heavy cream. Add the freshly grated Parmigiano Reggiano, stirring until it melts into a silky, dreamy sauce. As soon as it’s thickened and coats a spoon, set aside (off the heat) to keep it luscious but not overcooked.

Step 3: Cook the Pasta and Reserve That Water!

Bring a big pot of salted water to a boil and cook your linguine just shy of al dente—about a minute less than the package instructions say. Snag a mugful of that starchy pasta water (don’t forget, it’s the secret to restaurant-worthy sauce!), then drain your noodles and get ready to bring everything together.

Step 4: Sauté the Mushrooms and Vegetables

Heat half the olive oil in a large skillet over high heat and cook the mushrooms, letting them get gorgeously golden. Remove and set aside, then sauté the broccolini, snow peas, and asparagus in the remaining oil for a couple of minutes. Add the zucchini, tomatoes, peas, garlic, salt, and pepper, cooking just long enough to keep everything vibrant and crisp-tender. Toss mushrooms back in and remove from heat.

Step 5: Toss It All Together!

Return the drained pasta to its pot, scrape in the sautéed veggies, pour over your Parmigiano cream sauce, and add 1/3 cup of pasta water. Use two wooden spoons to toss everything over medium heat—the pasta will soak up the sauce and become beautifully glossy and tangled with veggies. Add a splash more pasta water as needed so the sauce is velvety but not runny.

Step 6: Finish With Basil, Pine Nuts & Serve

Finally, gently fold in the fragrant fresh basil. Divide the Pasta Primavera between four bowls, shower each with toasted pine nuts, and serve right away while every forkful is at its best. It’s a feast for both eyes and appetite!

Pro Tips for Making Pasta Primavera

  • Timing Is Everything: Prep and chop all your veggies before you start—this way, they sauté quickly and evenly, keeping their vibrant color and crunch.
  • Ultra-Silky Sauce: Add the Parmesan only after the cream is heated and off the stove to prevent any gritty bits—this keeps things velvety smooth!
  • Don’t Forget the Pasta Water: That starchy cooking water is gold for bringing your sauce together and making it cling beautifully to every noodle.
  • Pine Nut Power: Toast your pine nuts in a dry pan for just a couple minutes until fragrant—watch them closely, as they can go from golden to burnt fast!

How to Serve Pasta Primavera

Pasta Primavera Recipe - Recipe Image

Garnishes

The finishing touches make all the difference: a handful of extra sliced basil, a generous shave of Parmigiano Reggiano, and—if you’re feeling fancy—a drizzle of fruity extra virgin olive oil. Those toasted pine nuts? They absolutely shine on top, adding both crunch and a touch of elegance to your Pasta Primavera.

Side Dishes

Pasta Primavera loves some company! Serve with warm, crusty bread to soak up any extra sauce, a crisp green salad dressed with lemony vinaigrette, or roasted artichokes for a true Italian spread. Even simple steamed asparagus or marinated olives make delicious partners.

Creative Ways to Present

For dinner parties, try serving the pasta in a giant, shallow platter so all the colors and textures are on display—almost like an edible bouquet. Or twirl the pasta into individual nests on each plate and top with veggies and pine nuts for an elegant restaurant vibe that gets plenty of “oohs” and “aahs.”

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pasta Primavera (lucky you!), transfer it to an airtight container and pop it in the fridge. It will keep well for up to 3 days—just know the veggies may lose a little bit of their original vibrant crunch but will still taste fantastic.

Freezing

Because of the cream sauce and tender veggies, Pasta Primavera isn’t a great candidate for freezing—the texture of both the sauce and vegetables can suffer. For best results, enjoy it fresh or refrigerated, but skip the freezer for this one.

Reheating

To reheat, place Pasta Primavera in a skillet with a splash of cream or milk and a bit of reserved pasta water if you have it. Warm gently over low heat, stirring often, just until heated through—the sauce will re-emulsify and the flavors will perk right up.

FAQs

  1. Can I use any type of pasta for Pasta Primavera?

    Absolutely! While long, flat pasta like linguine or fettuccine is classic, short shapes such as penne or farfalle work just as well. The key is to choose a pasta that holds sauce and handles plenty of veggies.

  2. How can I make Pasta Primavera dairy-free?

    To make this dish dairy-free, substitute plant-based butter and cream in the sauce, and use your favorite vegan parmesan. The flavors of the vegetables will still shine, and the sauce will remain creamy.

  3. What other vegetables can I add?

    Feel free to swap in seasonal favorites such as bell peppers, baby spinach, artichoke hearts, or even roasted butternut squash. Pasta Primavera’s charm is in its adaptability—let the market (or your fridge) inspire you!

  4. Can I make Pasta Primavera ahead for a party?

    You can prep and slice your veggies a day ahead and store them in the fridge. While the pasta and sauce are best made just before serving, everything comes together so quickly you can assemble the dish right before your guests arrive.

Final Thoughts

It’s hard not to fall in love with the cheerful burst of veggies and the luscious, silky sauce of Pasta Primavera. Whether you’re welcoming spring or just want a bowl full of color and comfort, this recipe will have everyone reaching for seconds. Give it a try—you’ll taste sunshine in every twirl!

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Pasta Primavera Recipe

Pasta Primavera Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 131 reviews
  • Author: Alvarez
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: Italian

Description

A rich and creamy Pasta Primavera recipe loaded with a variety of colorful spring vegetables, tossed in a decadent cream sauce, and served over perfectly cooked linguine. This indulgent dish is a restaurant-style favorite that’s worth every calorie!


Ingredients

Units Scale

Linguine:

  • 300g / 10 oz linguine (fettucine, or other long and flat pasta)

Cream Sauce:

  • 5 tbsp / 75 g unsalted butter
  • 1 cup thickened / heavy cream
  • 1/2 cup Parmigiano reggiano, finely grated

Vegetables:

  • 150g / 5oz white mushrooms, sliced (~8 pieces)
  • 1/2 large zucchini, cut into rounds
  • 1 bunch broccolini
  • 1 1/2 cup snow peas (~10 pieces)
  • 1 bunch green asparagus
  • 1 cup green peas, defrosted
  • 10 cherry tomatoes, halved
  • 2 garlic cloves, minced

Other:

  • 3 tbsp extra virgin olive oil
  • 1/3 cup pasta cooking water
  • 1 tsp cooking/kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh basil leaves, sliced
  • 2 tbsp pinenuts, toasted

Instructions

  1. Cut vegetables: Prepare and slice all vegetables as directed.
  2. Cream Sauce: Melt butter in a saucepan, add cream and Parmigiano reggiano, simmer until cheese melts.
  3. Pasta: Cook pasta according to package instructions, reserving some pasta water.
  4. Cook: Saute mushrooms, then cook remaining vegetables and garlic. Toss with cream sauce and cooked pasta.
  5. Basil & Pine Nuts: Add basil to the pasta, divide into bowls, and sprinkle with pine nuts.

Notes

  • Adjust recipe to make a lighter version by skipping butter and oil
  • Substitute vegetables to suit your preferences
  • Use full-fat cream for a richer sauce
  • Grate Parmigiano reggiano finely for smooth melting
  • If fresh basil is unavailable, add a squeeze of lemon juice
  • Save some starchy pasta water to thicken the sauce
  • Toast pine nuts until golden and fragrant

Nutrition

  • Serving Size: 1 serving
  • Calories: 874 cal
  • Sugar: 11g
  • Sodium: 825mg
  • Fat: 56g
  • Saturated Fat: 27g
  • Unsaturated Fat: 24g
  • Trans Fat: 1g
  • Carbohydrates: 74g
  • Fiber: 7g
  • Protein: 23g
  • Cholesterol: 116mg

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