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Loaded with a rainbow of spring vegetables and tossed in a creamy Parmesan sauce, this spring pasta primavera is easy to throw together and a beautiful pasta dish for any occasion.
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4.91 from 21 votes

Spring Pasta Primavera

Loaded with a rainbow of spring vegetables and tossed in a creamy Parmesan sauce, this spring pasta primavera is easy to throw together and a beautiful pasta dish for any occasion.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 448kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/4 lb fresh asparagus, ends trimmed and cut into 1-inch pieces
  • 1-1/2 cups fresh broccoli, cut into 1/2-inch florets
  • 1 cup sliced mushrooms
  • 1 small zucchini, ends trimmed and thinly sliced
  • 3 medium cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup firmly-packed baby spinach
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 12 oz dry fettuccine pasta
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy whipping cream
  • 3/4 cup 2% or skim milk
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon grated lemon zest
  • 3 tablespoons minced fresh basil

Instructions

  • Heat a large skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add asparagus, broccoli, mushrooms, and zucchini and saute 3-5 minutes until vegetables are tender.
  • Add garlic, cherry tomatoes, spinach, and peas to vegetables and cook 2-3 additional minutes until spinach is wilted. Season vegetables with salt and pepper to taste and set aside.
  • Cook pasta in salted boiling water until al dente. Reserve 3/4 cup pasta cooking water and drain pasta. Set aside.
  • Melt butter in a large skillet over medium heat. Whisk in flour and cook 1-2 minutes until golden-brown. Slowly drizzle in heavy cream and milk until smooth. Stir sauce over medium heat until bubbly and thickened. Remove sauce from heat and whisk in Parmesan, lemon zest, and basil. Season sauce with salt and pepper to taste.
  • Fold pasta and sautéed vegetables into sauce until evenly coated, thinning with a few splashes of pasta water as needed until sauce is loosened and clinging to pasta and vegetables. Season primavera with salt and pepper to taste and serve warm. Enjoy!

Notes

Storing Instructions
Store pasta primavera in refrigerator up to 6 days.

Nutrition

Serving: 8 oz pasta | Calories: 448kcal | Carbohydrates: 52.8g | Protein: 14.6g | Fat: 21.7g | Saturated Fat: 10.7g | Cholesterol: 52mg | Sodium: 176mg | Potassium: 377mg | Fiber: 4.7g | Sugar: 5.2g | Calcium: 176mg | Iron: 4mg