Go Back
–+ servings
Spring Pasta Primavera

Creamy Spring Pasta Primavera Bursting with Fresh Veggies

Enjoy a delightful Creamy Spring Pasta Primavera packed with fresh veggies, perfect for celebrating the essence of spring.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces dry fettuccine pasta substitute for whole grain or gluten-free options
For the Vegetables
  • 2 tablespoons extra-virgin olive oil substitute with avocado oil
  • 1 cup fresh asparagus substitute green beans or peas
  • 1 cup fresh broccoli try cauliflower florets
  • 1 cup sliced mushrooms use any preferred mushrooms
  • 1 small zucchini can substitute with yellow squash
  • 1 cup cherry tomatoes grape tomatoes work too
  • 2 cups baby spinach kale can be used, pre-cooked for tenderness
  • 1 cup frozen peas use fresh if available
For the Sauce
  • 2 tablespoons unsalted butter substitute with olive oil or vegan butter
  • 2 tablespoons all-purpose flour gluten-free flour is a substitute
  • 1 cup heavy whipping cream substitute with full-fat coconut milk
  • 1 cup 2% or skim milk almond milk is a lighter option
  • 1 cup grated Parmesan cheese nutritional yeast for vegan option
  • 1 tablespoon grated lemon zest substitute with lime zest
  • 2 tablespoons minced fresh basil dried basil works as well
Seasonings
  • to taste salt
  • to taste pepper

Equipment

  • large skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-high heat, add extra-virgin olive oil and swirl to coat.
  2. Add chopped asparagus, broccoli, sliced mushrooms, and zucchini to the skillet and sauté for 3-5 minutes.
  3. Stir in minced garlic, halved cherry tomatoes, baby spinach, and frozen peas. Cook for an additional 2-3 minutes, season with salt and pepper.
  4. Bring a large pot of salted water to boil. Add dry fettuccine pasta, cook until al dente, about 8-10 minutes, reserving ¾ cup of pasta water before draining.
  5. In a separate skillet, melt unsalted butter. Whisk in all-purpose flour for 1-2 minutes until golden-brown.
  6. Gradually whisk in heavy whipping cream and milk until thickened and bubbling, about 3-5 minutes.
  7. Remove from heat and stir in grated Parmesan cheese, lemon zest, and minced fresh basil. Adjust with salt and pepper.
  8. Combine drained pasta with sautéed vegetables and creamy sauce, tossing gently and adding reserved pasta water to adjust consistency.
  9. Serve warm, garnished with extra Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 6 days. Reheat gently with a splash of milk or pasta water.

Tried this recipe?

Let us know how it was!