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A close up picture of Pasta Primavera on a white plate that is garnished with Parmesan cheese.
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Easy Pasta Primavera

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.
Course Main Dish
Cuisine Italian
Keyword pasta, Vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 496kcal
Author Jillian Wade
Cost $16.51

Ingredients

  • 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

SAUCE:

  • 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

TOPPINGS:

  • lemon wedges for serving (optional)
  • grated Parmesan cheese
US Customary - Metric

Instructions

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.
    Cook the pasta and add in the asparagus, zucchini, and peas as the water boils.

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.
    Sauté the onions and mushrooms.
  • 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.
    Stir in the tomatoes and half-and-half.

TO FINISH:

  • 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.
    Stir in the cream sauce, cheese, and herbs.
  • Serve immediately with extra Parmesan cheese and lemon wedges (both optional).
    An overhead picture of pasta primavera in a red pan.

Notes

Chicken and shrimp would be delicious proteins to add to this pasta. 
To make the recipe even quicker, chop the veggies in the morning or night before. 

Nutrition

Serving: 1.5cup | Calories: 496kcal | Carbohydrates: 74g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 343mg | Potassium: 923mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1395IU | Vitamin C: 34.3mg | Calcium: 262mg | Iron: 4.7mg