Pasta Primavera
intro
Bright, veggie-packed pasta tossed in a light garlic-parmesan cream sauce, celebrating fresh spring produce with vibrant, balanced flavors.
Ingredients
Steps
Cook the pasta
Bring a large pot of 4 liters (1 gallon) water to a rolling boil over high heat, add 1.5 teaspoons of kosher salt, then add 340g dry fettuccine. Cook for 1 minute less than the package’s al dente instruction (typically 8-9 minutes), reserving 120ml (1/2 cup) of starchy pasta water before draining. Do not rinse the pasta after draining, as starch helps sauce adhere.
Sauté firm vegetables
While the pasta cooks, heat 2 tablespoons (30ml) extra-virgin olive oil in a large deep skillet over medium heat (175°C/350°F). Add the cut asparagus, zucchini slices, and yellow bell pepper strips, season with 1/4 teaspoon kosher salt, and sauté for 4 minutes, stirring occasionally, until vegetables are crisp-tender with light golden edges.
Sauté tender veggies & garlic
Add the halved cherry tomatoes, thawed peas, and minced garlic to the skillet. Continue to sauté over medium heat for 2 minutes, until tomatoes just begin to soften and release their juice, and the garlic smells fragrant. Do not let the garlic turn brown, as this will create a bitter flavor.
Build the cream sauce
Reduce stovetop heat to medium-low (150°C/300°F), add 3 tablespoons (42g) unsalted butter and 120ml (1/2 cup) heavy cream to the skillet with vegetables. Stir gently to combine, then let the sauce simmer for 2 minutes until it thickens just enough to coat the back of a metal spoon.
Toss pasta with sauce
Add the drained, unrinsed fettuccine to the skillet. Toss continuously with tongs over medium-low heat for 1 minute, adding reserved starchy pasta water 1 tablespoon at a time as needed, until a light, glossy sauce forms that clings evenly to every noodle.
Finish and plate servings
Turn off the heat, add 80g grated Parmigiano-Reggiano, 1 tablespoon (15ml) fresh lemon juice, the remaining 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss vigorously to combine, top with torn fresh basil leaves, and serve immediately while hot.
Tips
2.Keep vegetables crisp-tender: overcooking spring produce will turn veggies mushy and dull their bright color and fresh flavor, so cook only until they have a slight crunch.
3.Add reserved pasta water gradually: stir in only 1 tablespoon at a time to reach your desired sauce consistency, as adding too much at once will make the sauce thin and watery.
OMG this pasta primavera is SO good! I threw this together last night for a last-minute family dinner when my sister’s family popped into town, and everyone asked for seconds. The cook time was totally accurate too—30 minutes flat from grabbing veggies out of the fridge to serving. Total game changer for weeknights!
My kids loved it!!! I was so worried they’d pick out all the veggies, but the light parmesan coating made every bite taste like a treat. I swapped the zucchini for extra broccoli since that’s what I had in the crisper, and it still turned out perfect. Easy enough to make even on soccer practice nights when we’re all running ragged.
Made this for meal prep on Sunday and it held up perfectly all week for work lunches! I added a squeeze of extra lemon before packing each container and it kept the flavors bright even after reheating. Easy, veggie-packed, and way cheaper than grabbing takeout for lunch every day. 10/10 will be in my regular rotation.
This is the best primavera recipe I’ve tried by far! I love that it doesn’t use a heavy cream sauce that weighs down all the fresh veggies. I used fresh cherry tomatoes from my garden and they added the perfect pop of sweetness. Wait—quick question for anyone who’s made this: can I roast the veggies ahead of time instead of sautéing them for a deeper flavor?
Brought this to my neighborhood block party potluck last weekend and the entire bowl was empty in 15 minutes! So many people came up to ask for the recipe, I just sent them all straight to this link. The colorful veggies make it look so fancy but it’s genuinely so easy to throw together, no fancy skills required.
Super easy for a college kid with barely any cooking supplies! I only had one big pot and a colander, no fancy pans or anything, and it still turned out great. Used frozen mixed veggies because that’s all I could afford at the campus grocery store and it tasted just as good as fresh I bet. Saved me from eating ramen for the third night in a row lmao.
Really solid recipe, super straightforward. I will say I wish there was a little more guidance on how much salt and pepper to add, I definitely under-seasoned my first batch. Once I added a little extra parmesan and red pepper flakes it was awesome though. Will definitely make again, just gonna be more generous with the seasoning next time.
Made this with my 7 year old daughter last night for our weekly daddy-daughter cooking night and it was a hit! She loved helping chop the soft veggies and stir the pasta, and she was so proud to serve it to mom when she got home from work. Difficulty level is spot on easy, even a kid can help with most steps. 10/10 family memory made thanks to this recipe.
Wait, has anyone tried making this with gluten-free pasta? My partner has celiac so we have to avoid regular wheat pasta, and I’m wondering if the recipe holds up with chickpea or brown rice noodles. Don’t want to waste a bunch of fresh veggies if it’s gonna turn out mushy!
Made this for my beach picnic last weekend and it was perfect eaten cold! I let it chill in the cooler for a couple hours before we ate, and the flavors were even better once they melded. Added a handful of fresh basil from my windowsill and it was so fresh and light, exactly what you want on a hot Florida day. Will be making this all summer long.
Wait a second, this is only 30 minutes? I swear I’ve been making a way more complicated primavera for years that takes twice as long. Tried this version last night and it’s just as tasty, way less fuss. I love that it uses basic veggies I almost always have in the fridge anyway, no random specialty ingredients to run to the store for.
OMG OMG OMG. I’ve been searching for a copycat of that restaurant pasta primavera I used to get in college and THIS IS IT. The light garlic-parm sauce, the crisp-tender veggies, the perfect balance of flavors—exactly what I’ve been craving for years. I added a little grilled chicken on top for extra protein and it was chef’s kiss. 100 out of 5 stars if I could.
This recipe took me right back to the pasta primavera my mom used to make for our Sunday suppers back in the 70s! So many modern recipes load it up with heavy cream and weird additives, but this classic version is just how I remember it. Simple, fresh, full of flavor, no frills. I’ll be passing this recipe along to my grandkids for sure.
Solid easy recipe, perfect for when you don’t feel like putting a ton of effort into dinner but still want something that tastes good. I will say I added a pinch of red pepper flakes for a little kick, and it elevated the whole thing. Otherwise followed the recipe exactly, no notes. Would make again on lazy weeknights.