Pasta Primavera

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Pasta Primavera

There’s nothing quite like a meal that comes together effortlessly while still feeling like a restaurant-quality dish. That’s exactly why Pasta Primavera has become a staple in our home. As a busy mom, I’m always on the lookout for meals that are not only healthy but also quick to prepare—because let’s be honest, between school drop-offs, errands, and endless piles of laundry, there’s not a lot of time left for gourmet cooking.

I first made this dish on a whim when I had a fridge full of vegetables that needed to be used up. With just a handful of pantry staples and fresh produce, I created something that my family couldn’t stop raving about. The creamy sauce, the tender-crisp veggies, and the perfectly cooked pasta—it was a hit from the very first bite! Even my picky eater, who usually turns up his nose at anything green, happily cleared his plate. That’s when I knew this was a keeper.

What I love most about this Pasta Primavera is its versatility. You can easily swap in whatever veggies you have on hand, making it a great option for using up leftovers. Plus, it’s all made in one pan, which means fewer dishes to wash—another big win in my book. Whether you’re making this for a weeknight dinner or serving it to guests, it’s a dish that always impresses without requiring hours in the kitchen.

Questions I Often Get Asked About This Recipe

Can I make this dish ahead of time?
Yes! While fresh is always best, you can prep the veggies and cook the pasta in advance. Just store them separately and toss everything together when you’re ready to eat.

Can I make it dairy-free?
Absolutely! Swap out the cream for coconut milk or a dairy-free alternative, and use nutritional yeast instead of Parmesan for a creamy, cheesy flavor.

What kind of pasta works best?
I love using spaghetti or fettuccine, but you can use any pasta you prefer—including whole wheat, gluten-free, or even chickpea pasta for extra protein.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water or broth to bring back the creamy texture.

Can I add protein to this dish?
Yes! Grilled chicken, shrimp, or tofu make excellent additions if you want a protein boost.

What You Need to Make Pasta Primavera

Ingredients:

12 oz spaghetti (or pasta of choice)

2 tbsp olive oil

1 small red onion, thinly sliced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 zucchini, sliced into half-moons

1 red bell pepper, chopped

1 cup asparagus, cut into 1-inch pieces

1/2 cup green peas (fresh or frozen)

1/2 cup heavy cream (or dairy-free alternative)

1/2 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp red pepper flakes (optional)

1/2 cup pasta water (reserved from cooking)

Fresh basil for garnish

Special Equipment:

Large skillet or Dutch oven

Pasta pot

Tongs for tossing the pasta

How to Make Pasta Primavera

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Sauté the veggies: In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, cooking for about 2 minutes until fragrant.

Add the vegetables: Toss in the cherry tomatoes, zucchini, bell pepper, asparagus, and peas. Sauté for 4–5 minutes until the veggies are slightly tender but still vibrant.

Make it creamy: Reduce heat to low and stir in the heavy cream and Parmesan cheese. Add the salt, black pepper, and red pepper flakes. Mix well until the cheese melts into the sauce.

Combine everything: Add the cooked pasta to the skillet, tossing to coat. If needed, add the reserved pasta water a little at a time to loosen the sauce.

Garnish and serve: Top with fresh basil and extra Parmesan if desired. Serve immediately and enjoy!

Tips for Making the Best Pasta Primavera

Don’t overcook the veggies: The key to a perfect Pasta Primavera is keeping the vegetables slightly crisp.

Use fresh ingredients: While frozen veggies can work, fresh produce brings out the best flavors.

Reserve pasta water: It helps create a silky, cohesive sauce.

Experiment with flavors: A squeeze of lemon juice or a sprinkle of Italian seasoning can add an extra layer of flavor.

Reader Reviews

⭐⭐⭐⭐⭐ “This was a hit with my family! Even my kids, who aren’t big veggie lovers, enjoyed it. Super easy and delicious!” – Rachel M.

⭐⭐⭐⭐ “Loved how fresh and light this dish was. I added grilled chicken for extra protein, and it turned out amazing!” – Sarah T.

⭐⭐⭐⭐⭐ “Perfect weeknight meal! Took less than 30 minutes, and my husband said it tasted like something from a restaurant.” – Emily K.

⭐⭐⭐⭐ “Great dish! Next time, I think I’ll add a bit more spice or maybe some mushrooms for extra depth.” – Laura D.

⭐⭐⭐⭐⭐ “I made this for a dinner party, and everyone loved it. The creamy sauce and fresh veggies were a perfect combo!” – Jessica W.

Printable Recipe

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