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Baked Pasta Primavera

Delicious Baked Pasta Primavera That Celebrates Spring Veggies

Delight in this Baked Pasta Primavera, featuring vibrant spring vegetables and a creamy sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Use avocado oil for a neutral alternative.
  • 8 ounces Cream Cheese Substitute with ricotta for a lighter option.
  • 1 cup White Wine Can be replaced with vegetable broth for a non-alcoholic version.
  • 1 cup Vegetable Broth Water could replace it but lacks seasoning.
For the Vegetables
  • 1 bunch Broccolini Substitute with broccoli or green beans if unavailable.
  • 1 bunch Asparagus Can be swapped with zucchini or bell peppers.
  • 1 medium Shallot Yellow onion or garlic could be used as alternatives.
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Red Pepper Flakes Can be omitted or replaced with black pepper.
For the Pasta
  • 12 ounces Farfalle Pasta Any pasta can work, but adjust cooking time as needed.
  • 1 cup Peas Frozen peas can be used without any problems.
For the Finishing Touches
  • 1 cup Parmesan Cheese Pecorino can be a good substitute.
  • 1/4 cup Fresh Mint Replace with basil or parsley if preferred.
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Lemon Juice Bottled lemon juice can work but fresh is best.

Equipment

  • Baking dish
  • Large pot
  • wooden spoon

Method
 

Step-by-Step Instructions for Baked Pasta Primavera
  1. Preheat your oven to 400°F (200°C).
  2. Swirl a couple of tablespoons of olive oil in a 9 x 13-inch baking dish to coat the bottom thoroughly.
  3. Place a generous amount of cream cheese in the center of the dish. Pour white wine and vegetable broth carefully around the cheese.
  4. Arrange the broccolini, asparagus, and sliced shallot around the cream cheese. Sprinkle salt, black pepper, and red pepper flakes on top to season.
  5. Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 15-20 minutes until the veggies are tender.
  6. While the vegetables are roasting, bring a large pot of salted water to a boil. Add farfalle pasta and cook until just shy of al dente—about one minute less than the package instructions. For the last minute of cooking, toss in the peas.
  7. Before draining your pasta and peas, reserve 1 cup of the starchy cooking water.
  8. Once the vegetables are done, mix the roasted veggies and melted cream cheese together with a wooden spoon.
  9. Add the drained pasta and peas to the baking dish with the roasted vegetables. Gradually stir in some reserved pasta water until the mixture reaches your desired creaminess.
  10. Fold in the freshly chopped mint, along with lemon zest and juice for a bright finish. Adjust the seasoning as desired.
  11. Serve your Baked Pasta Primavera warm, garnished with extra mint or a sprinkle of parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Ensure the cream cheese is at room temperature for easy mixing. Reserve pasta water for a silky texture; avoid overcooking vegetables to retain vibrant colors.

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