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
- Cut vegetables: Prepare and slice all vegetables as directed.
- Cream Sauce: Melt butter in a saucepan, add cream and Parmigiano reggiano, simmer until cheese melts.
- Pasta: Cook pasta according to package instructions, reserving some pasta water.
- Cook: Saute mushrooms, then cook remaining vegetables and garlic. Toss with cream sauce and cooked pasta.
- 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
