The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Easy Pasta Primavera recipe is a quick weeknight dinner full of flavor and in-season veggies like asparagus, zucchini, peas, mushrooms, and tomatoes. The creamy sauce is perfectly seasoned with aromatics, fresh herbs, and Parmesan Cheese. Are you hungry yet?!
Save on going out to a restaurant and enjoy your favorite dish at home. Pasta Primavera is loaded with fresh vegetables and serves six people. It costs about $16.51 to make, which is just $2.75 per serving.
For more vegetarian dishes, see my Loaded Vegetarian Quesadillas, Panera’s Mac & Cheese, and my Broccoli Quiche.
I have wanted to have a garden for a long time. Like, a long time. I’m talking for years and years. A few months ago, my dreams came true we finally put in a garden!
This month we have been able to harvest our first crop of vegetables and herbs. The kids are loving going outside every morning to check on the growth of their plants.
Right now, we have an abundance of zucchini and basil, and this easy Pasta Primavera recipe is the perfect way to use up produce from my garden! You will love the bright colors of the veggies against the pasta as much as you love the taste of this super easy pasta dish.
While this recipe is fantastic during the spring and summer, overall, it’s a versatile dish you can enjoy year-round. You can easily swap out the veggies for what is in season.
I used to spend upwards of 2 hours of prepping and cooking dinner every night. I loved it; it was the highlight of my day. Then I had kids, and spending time with them became the new highlight of my day.
Since I now have less time for cooking up meals, I’m always on the lookout for easy weeknight recipes that don’t compromise on taste. My recipe for Easy Pasta Primavera does just that!
What is pasta primavera?
It is a pasta dish full of veggies with cream and butter-based sauce topped with parmesan and spices.
What does Primavera mean in cooking?
Primavera (pree-muh-VEHR-uh) in Italian translates to spring style. When cooking food, primavera means fresh vegetables. Think carrots, broccoli, squash, and zucchini. So, add pasta to the phrase, and we’ve got a spring pasta on our hand’s folks!
Can you freeze pasta primavera?
Yes, you can freeze pasta primavera. Simply transfer it to an airtight container and store in the freezer for up to three months.
What is a primavera sauce made of?
It is a pasta dish full of veggies with a cream and butter-based sauce that you top with parmesan and herbs.
How do you store leftover pasta?
After the pasta is completely cool, place it in an airtight container to store where you can store it for up to five days.
How do you make pasta primavera?
First, bring 4 quarts of water to a boil for cooking the pasta. While boiling the water, melt butter over medium heat until foaming.
Next, add onion, mushrooms, salt, and pepper and cook until soft and browned. Then, add garlic and cook for about a minute until fragrant.
Then, stir in tomatoes and half-and-half, and then increase the heat to medium-high and bring to a boil. Once it is boiling, quickly remove the pan from the heat. While the sauce is cooking, cook the pasta until it begins to soften.
Next, add the asparagus and cook for 1 minute. Then, add the zucchini and cook for 2 minutes. Next, add the peas and cook for another minute until the pasta is done.
To finish up the recipe, drain the pasta and vegetables and then return them to the pot. Lastly, stir in the remaining ingredients and the sauce. Top the pasta primavera with cheese and serve immediately.
How much will this Pasta Primavera recipe cost to make:
RECIPE COST: $16.51
PER SERVING COST: $2.75
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 pound fettuccine – $0.82
- 1 pound asparagus – $2.97
- 3 Tablespoons unsalted butter – $0.30
- 1 large zucchini – $0.65
- 1 ¼ cup frozen peas – $0.53
- 10 ounces white button mushrooms – $1.88
- 1 medium yellow onion – $0.62
- Salt and pepper – $0.02
- 3 large garlic cloves – $0.15
- 14.5 ounce can diced tomatoes – $0.98
- 1 ¼ cups half-and-half – $0.94
- ⅔ cup Parmesan cheese – $1.32
- 2 Tablespoons lemon juice – $0.14
- ½ teaspoon zest – $0.24
- ⅓ cup fresh basil – $4.95
Cook’s Note – Easy Pasta Primavera:
- Leftover pasta can be kept in an airtight container in the refrigerator for up to 2 days.
- Feel free to add your favorite veggies to this dish. I sometimes like to throw in yellow squash, bell peppers, and even broccoli.
- pasta pot
- large skillet
- wooden spoon
More Quick and Easy Recipes:
- Loaded Breaskfast Sandwich
- Stovetop Chicken Souvlaki
- Ground Beef Stroganoff
- Chicken Enchilada Soup
- Rotisserie Chicken Noodle Soup
- One Pot Chicken Burrito Bowls
- Chicken Taco Soup
- Copycat Panera Broccoli Cheese Soup
- Oven Roasted Broccoli
- Easy Chicken Barley Soup
- Tomato Basil Pasta
- Citrus Cream Pasta
- Baked Salmon with Lemon Sauce
Easy Pasta Primavera
- 1 pound dried egg fettuccine
- 1 pound asparagus trimmed and cut diagonally into 1-inch pieces
- 1 large zucchini cut into 1/2-inch dice
- 1 ¼ cup frozen peas
- 3 Tablespoons unsalted butter
- 1 medium yellow onion chopped fine
- 10 ounces white button mushrooms washed and quartered
- Salt and pepper
- 3 large garlic cloves minced
- 14.5 ounces canned diced tomatoes drained
- 1 ¼ cups half-and-half
- ⅔ cup grated Parmesan cheese plus extra for serving
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- ⅓ cup chopped fresh basil
- 1 Tablespoon chopped fresh mint optional
- lemon wedges for serving (optional)
- grated Parmesan cheese
COOK THE PASTA AND VEGETABLES:
- Cook the pasta as per the package instructions, but add in 2 ½ Tablespoons of salt to the cooking water. Cook the pasta for 6 minutes, and then add in the asparagus to the pasta and cook for 1 minute. Then, add in the zucchini and cook for 2 minutes. Finally, add in the peas and cook for 1 additional minute.
MAKE THE SAUCE:
- While the pasta and veggies cook, make the sauce. In a large skillet over medium heat add the butter. Once melted, add the onion, mushrooms, ¾ teaspoon salt, and ¾ teaspoon of black pepper and stir often until the onions are softened and begin to brown around the edges, about 7-9 minutes. Stir in the garlic and cook, while stirring constantly, for 1 minute.
- Add in the tomatoes and half-and-half and stir until combined. Stir the mixture occasionally until it comes up to a boil, and then remove the pan from the heat right away.
- Drain the pasta and vegetable and then dump them back into the pasta pot. Pour in the sauce, Parmesan cheese, lemon juice, zest, basil, and mint and toss with tongs to combine. Season to taste with salt and pepper.
- Serve immediately with extra Parmesan cheese and lemon wedges (both optional).
This post first appeared on Food Folks and Fun on April 29, 2014. I have since updated the recipe and the pictures.
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katrina c. says
Sound delish! And a great way to sprinkle in some fresh veggies. I’d change it up to whatever’s in season and you can make a new version of this dish all year round! thanks for sharing.
Exactly! And adding some chicken in would be lovely, too.
This looks amazing! Thank you for sharing.
Kelly O' says
This sounds so yummy, and very doable. I usually only get pasta when I am at a restaurant, because I am not a great (actually quite bad) cook. But this looks easy enough for even me. Thanks 🙂
Ronald G says
You have converted someone who loves pasta but hated to cook it
RICHARD HICKS says
This looks great. I love easy recipes that are colorful and healthy
Erin V says
This was great, Jillian! I’m into veg, but my husband typically wants “meat in my belly.” Needless to say, I made the recipe as written and not only did he have seconds, but was eating out of the pan after dinner when we were cleaning up! I’m looking forward to leftovers for lunch tomorrow. 🙂
Erin, I’m SO glad you guys liked the recipe! I’m all about quick, easy, delicious meals lately.
Rach @ EazyPeazyMealz says
looks great! Love using a little something to speed things up!
I love a good pasta dish, there is seriously nothing more comforting that a nice bowl of pasta with lots of fresh veggies like this one!
Amy | The Cook Report says
This looks like the perfect spring pasta dish, I can’t wait to try it!
This is such a great weeknight recipe!! It sounds easy and delicious. The pasta looks tasty and fresh and I can’t wait to try it, cheers!
Alina | Cooking Journey Blog says
Perfect colorful and cheesy pasta dish! This is nice to serve for a crowd.
This is so good. Pasta loaded with veggies is a great way to get the kids to indulge. Add a creamy base to it ohh myyy yum!!
I love pasta and this is a great way to lighten it up and keep it fresh for this hot time of year. Thanks for the primavera recipe. I am pinning now to try soon.
Jane Saunders says
How lovely to finally have a garden of your own. And it’s such a great hobby for the kids to be into. Love this recipe – I’ll be pinning it for when our zucchini comes through in about 6 weeks time (UK).
Pasta Primavera is one of my favorite dishes. Has been forever!! Definitely need to try this version!
I love this pasta! The BEST!