This Easy Pasta Primavera recipe is a quick weeknight dinner that is 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?!
I have been wanting to have my own garden for a long time. Like, a long time. I’m talking years and years. A few months ago, my dreams came true…we finally put in a garden! I have so much excitement for this little 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.
I used to spend upwards of 2 hours 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!
Recipe Questions Answered:
What is pasta primavera?
It is a pasta dish full of veggies with a cream and butter based sauce that you top 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!
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.
Next, 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.
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.
- Chick and shrimp would be delicious proteins to add to this pasta.
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- ounce can diced tomatoes drained
- 1 1/4 cups half-and-half
- 2/3 cup grated Parmesan cheese plus extra for serving
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- ⅓ cup chopped fresh basil
- 1 Tablespoon chopped fresh mint optional
- lemon wedges for serving (optional)
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. Some of the originals are below.