Go Back
–+ servings
pasta primavera in bowl

Pasta Primavera

Carol
Healthy and easy pasta dish that combines fresh spring and summer vegetables with a light cream sauce. A delicious recipe perfect for a weeknight or company dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Equipment

  • 1 chef's knife
  • tomato knife optional
  • 1 cutting board
  • bowls for holding prepared vegetables
  • vegetable peeler
  • pasta pot
  • measuring cups
  • 10-inch skillet
  • wooden cooking spoon
  • tongs
  • Mircoplane

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup sliced cremini mushrooms
  • 2 spring onions thinly sliced
  • pinch red pepper flakes
  • 1 pound fettuccine
  • ½ head broccoli cut into florets, about 1 cup
  • 1 cup chopped snap peas or snow peas
  • 4-6 stalks medium asparagus stalks lightly peeled, about 1 cup
  • 1 cup frozen green peas
  • ⅔ cup heavy whipping cream
  • ½ cup grated Parmigiano Reggiano Cheese more for serving
  • 12 large cherry tomatoes halved
  • handful basil leaves torn, for serving
  • freshly cracked black pepper

Instructions
 

  • Bring a large pot of salted water to a rolling boil.
  • In a 10-inch skillet over medium-high heat, heat the olive oil until it shimmers.
  • Add the mushrooms and a pinch and salt and saute, stirring occasionally, until pale brown, about 5 minutes. Add the spring onions and cook, stirring occasionally, until warmed through, about 1 minute. Stir in the red bell pepper flakes, and remove the pan from the heat.
  • Add the fettuccine to the boiling water and cook approximately halfway, until malleable but still quite firm, 4 - 5 minutes.
  • Add the broccoli snap or snow peas, and asparagus to the pasta pot. Cooking until the fettuccine is al dente and the vegetables are bright green and tender, 4 to 6 minutes.
  • Stir in the frozen peas and let them cook for 20 seconds.
  • Reserve 1/4 cup of pasta water. Drain the pasta and vegetables, but do not shake them to dry further. Immediately return them back to the pot.
  • Return the skillet with the mushrooms and spring onions to medium heat.
  • Stir in the cream, followed by the cheese, letting it melt.
  • Add the mushroom and cream mixture to the pasta and vegetables, along with the cherry tomatoes and reserved pasta water, and cook, stirring, until the sauce just barely coats everything.
  • Taste the Pasta Primavera and season with more salt, if desired. Add more cream and cheese, if you like.
  • Divide among 4 plates or shallow bowls, top with basil and black pepper, and serve.
Keyword easy recipes, healthy recipes, Italian, pasta dish, summer vegetables
Tried this recipe?Let us know how it was!