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Pasta Primavera

Creamy Pasta Primavera that Brightens Your Spring Meals

Enjoy a colorful and nutritious Pasta Primavera that serves as a delightful and versatile dish for spring meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 g Linguine Main carbohydrate component; substitute with fettuccine or any long flat pasta to maintain texture.
For the Vegetables
  • 150 g White Mushrooms Adds umami flavor and texture; replace with any sliceable mushrooms like portobello.
  • 1/2 large Zucchini Contributes creaminess and moisture; substitute with carrots for a similar texture.
  • 1 bunch Broccolini Provides a fresh, crunchy element; regular broccoli can be used as an alternative.
  • 1.5 cups Snow Peas Offers sweetness and crunch; green beans can serve as a substitute.
  • 1 bunch Green Asparagus Adds a spring-like flavor; can be swapped with more broccolini or zucchini.
  • 1 cup Green Peas Brings sweetness and a pop of color; frozen peas work well here.
  • 10 Cherry Tomatoes Adds acidity and sweetness; substitute with chopped regular tomatoes.
For the Sauce
  • 2 cloves Garlic Enhances flavor; fresh shallots can be used if needed.
  • 75 g Unsalted Butter Adds richness to the sauce; can reduce or replace with olive oil for a lighter version.
  • 1 cup Thickened/Heavy Cream Creates the creamy sauce base; low-fat cream can be used but may alter texture.
  • 0.5 cup Parmigiano Reggiano For a rich, cheesy flavor; substitute with regular parmesan, but ensure it’s freshly grated.
  • 3 tbsp Extra Virgin Olive Oil Used for sautéing vegetables; can replace with butter for flavor.
  • 1/3 cup Cooking Water Helps thicken the sauce; reserve before draining the pasta.
  • 1 tsp Salt For seasoning; adjust to taste.
  • 0.25 tsp Black Pepper For seasoning; adjust to taste.
  • 0.5 cup Fresh Basil Adds fragrance and freshness; omit if unavailable or replace with lemon juice.
  • 2 tbsp Toasted Pine Nuts Introduces a distinctive flavor and crunch; can be skipped if allergies are present.

Equipment

  • large pot
  • medium saucepan
  • Large Skillet
  • cutting board
  • chef's knife

Method
 

Step-by-Step Instructions for Pasta Primavera
  1. Begin by washing and cutting your vegetables for Pasta Primavera. Slice the broccolini, zucchini, and asparagus into bite-sized pieces, and trim the snow peas. Mince the garlic finely for flavor. Make sure your veggies are uniform in size to ensure even cooking and vibrant presentation.
  2. In a medium saucepan over low heat, melt 75g of unsalted butter. Once melted, pour in 1 cup of thickened cream and stir continuously to combine. Gradually add 1/2 cup of finely grated Parmigiano Reggiano, stirring until fully dissolved and the mixture is creamy. Set this velvety sauce aside to keep warm.
  3. Fill a large pot with water and bring it to a rolling boil. Add 1 teaspoon of salt and 300g of linguine. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Before draining, reserve about 1/3 cup of the pasta cooking water, which will help thicken your sauce.
  4. While the pasta cooks, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add 150g of sliced white mushrooms and sauté for about 5-7 minutes until they become golden brown and fragrant. Once cooked, remove the mushrooms from the skillet and set them aside.
  5. In the same skillet, add another tablespoon of oil if needed, and toss in the broccolini, snow peas, and asparagus. Sauté for about 2 minutes until they are vibrant and slightly tender. Then, add the sliced zucchini, cherry tomatoes, green peas, minced garlic, salt, and black pepper. Cook for an additional 3 minutes until the zucchini is tender-crisp.
  6. Return the drained linguine to the pot and add the sautéed vegetables. Pour in the cream sauce, along with the reserved pasta water, stirring gently to combine everything over medium heat. Toss for about 1-2 minutes, ensuring the sauce clings beautifully to the pasta and vegetables.
  7. Finally, remove the pot from heat and toss in 1/2 cup of finely sliced fresh basil for a burst of flavor. Serve your Pasta Primavera immediately, garnishing with 2 tablespoons of toasted pine nuts for that distinct crunch. Enjoy the creamy delight while it's fresh!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 400IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This Pasta Primavera can be customized with seasonal vegetables and proteins like chicken or shrimp according to personal preferences.

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