Go Back
–+ servings
Spring Pasta Primavera

Creamy Spring Pasta Primavera Bursting with Fresh Flavors

Experience the vibrant flavors of spring with this Creamy Spring Pasta Primavera, a delightful vegetarian dish packed with seasonal vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 tablespoons extra-virgin olive oil Use for sautéing vegetables
  • 1 cup fresh asparagus Trim ends and cut into 1-inch pieces
  • 1 cup fresh broccoli Cut into 1/2-inch florets
  • 1 cup sliced mushrooms Any variety
  • 1 medium zucchini Thinly sliced
  • 1 cup cherry tomatoes Halved
  • 3 cups firmly-packed baby spinach Fresh
  • 1 cup frozen peas No need to thaw
For the Sauce
  • 2 tablespoons unsalted butter Avoid salted for better control
  • 2 tablespoons all-purpose flour Use gluten-free if desired
  • 1 cup heavy whipping cream Substitute half-and-half for a lighter option
  • 1/2 cup 2% or skim milk Use as a base for the creamy sauce
  • 1 cup grated Parmesan cheese Swap with nutritional yeast for vegan
  • 1 tablespoon grated lemon zest Use fresh for best taste
  • 1/4 cup minced fresh basil Dried basil works in a pinch
For the Pasta
  • 8 ounces dry fettuccine pasta Substitute with any pasta type you love
  • to taste salt Essential for seasoning
  • to taste pepper Essential for seasoning

Equipment

  • large skillet
  • Large pot
  • Whisk
  • spatula

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until shimmering. Add the asparagus, broccoli, mushrooms, and zucchini, cooking for 3-5 minutes.
  2. Add minced garlic, cherry tomatoes, baby spinach, and frozen peas into the skillet. Continue to sauté for another 2-3 minutes.
  3. In a large pot, bring water to a boil and salt it generously. Add dry fettuccine and cook until al dente, typically around 8-10 minutes.
  4. In the same skillet with the vegetables, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux.
  5. Gradually add in 1 cup of heavy whipping cream and 1/2 cup of 2% milk, stirring constantly until the mixture thickens.
  6. Remove the skillet from heat and stir in 1 cup of grated Parmesan cheese, 1 tablespoon of grated lemon zest, and 1/4 cup of minced fresh basil.
  7. Fold the cooked fettuccine into the skillet with your creamy vegetable sauce, mixing gently.
  8. Plate your Spring Pasta Primavera, garnishing with additional Parmesan and basil if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 80gProtein: 18gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 75mgCalcium: 300mgIron: 2mg

Notes

Feel free to customize with your favorite veggies or proteins for a heartier meal.

Tried this recipe?

Let us know how it was!