If you are craving a vibrant, fresh, and utterly comforting dish, the Pasta Primavera with Fresh Vegetables and Creamy Parmesan Sauce Recipe is going to be your new favorite. This delightful pasta combines an abundance of colorful garden vegetables with a decadently smooth Parmesan cream sauce, creating a perfect harmony of flavors and textures that scream springtime on a plate. Whether you’re cooking for a casual weeknight meal or impressing guests, this dish is a celebration of freshness and creamy goodness you won’t want to miss.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role—from the crispness of snow peas and broccolini to the rich, velvety Parmesan cream sauce. Together, they build a dish that is as pleasing to the eye as it is to the palate.
- 300g linguine: Choose fettucine or any long, flat pasta; it holds the sauce beautifully.
- 150g white mushrooms: Sliced thinly to add an earthy, meaty bite.
- 1/2 large zucchini: Cut into rounds, offering a mild, tender crunch.
- 1 bunch broccolini: Adds a delightful snap and fresh green color.
- 1 1/2 cups snow peas: Sweet and crunchy, balancing other flavors perfectly.
- 1 bunch green asparagus: Slightly crisp with a fresh, grassy note.
- 1 cup green peas: Defrosted for a burst of sweet freshness.
- 10 cherry tomatoes: Halved for juicy pop and acidity.
- 2 garlic cloves: Finely minced to infuse the dish with aromatic flavor.
- 5 tbsp unsalted butter: Provides richness without overpowering.
- 1 cup heavy cream: Key to that luscious, creamy texture.
- 1/2 cup finely grated Parmigiano Reggiano: The star cheese that enhances depth and umami.
- 3 tbsp extra virgin olive oil: Used for a subtle fruity flavor and to sauté vegetables.
- 1/3 cup pasta cooking water: Added to loosen the sauce and help it cling to the pasta.
- 1 tsp kosher salt: To season perfectly.
- 1/4 tsp black pepper: Adds a gentle heat without overpowering.
- 1/2 cup fresh basil leaves: Finely sliced to introduce a fragrant, herbal lift.
- 2 tbsp toasted pinenuts: Adds a delightful crunch and nutty aroma.
How to Make Pasta Primavera with Fresh Vegetables and Creamy Parmesan Sauce Recipe
Step 1: Prepare the Pasta and Vegetables
Start by bringing a large pot of salted water to a boil and cook the linguine until just al dente according to package instructions. While the pasta cooks, prepare all your vegetables by washing, slicing, and cutting them as directed. Blanch the broccolini, asparagus, and green peas briefly in boiling water just to soften them slightly but keep their vibrant color and crunch. This step is crucial for texture balance.
Step 2: Sauté the Aromatics and Mushrooms
Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and the garlic is fragrant but not browned. This imparts a deep base flavor crucial for the creamy sauce that comes next.
Step 3: Combine Vegetables and Make the Creamy Sauce
Add the blanched vegetables along with snow peas and cherry tomatoes to the skillet. Stir gently to combine. Then, reduce the heat and stir in the butter until melted, followed by the heavy cream. Let the mixture simmer softly, then add the grated Parmigiano Reggiano, stirring until the sauce is smooth and creamy. Use the reserved pasta cooking water here if the sauce needs loosening—this helps it adhere perfectly to every strand of pasta.
Step 4: Toss Pasta with Sauce and Finish
Drain the linguine and add it directly into the skillet with the creamy vegetables. Toss everything gently but thoroughly, ensuring the pasta is well coated with the luscious sauce. Season with salt and black pepper to taste, then fold in the fresh basil leaves for a final fragrant touch. Finish by sprinkling toasted pine nuts over the top for a wonderful crunch.
How to Serve Pasta Primavera with Fresh Vegetables and Creamy Parmesan Sauce Recipe
Garnishes
To elevate the presentation and flavor, sprinkle some extra finely grated Parmigiano Reggiano or a handful of pine nuts on top of each serving. A few small basil leaves scattered over the dish add a fresh burst of color and herbal aroma that complements the creamy sauce beautifully.
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp mixed greens salad dressed in lemon vinaigrette or a warm, crusty artisan bread. Both options help balance the richness of the creamy Parmesan sauce while adding textural variety.
Creative Ways to Present
For a special touch, serve your Pasta Primavera in warmed shallow bowls to keep the sauce creamy and inviting. Consider arranging the vegetables neatly atop the pasta for a visually appealing plate showcasing the vibrant colors. Garnishing with edible flowers or a drizzle of good quality extra virgin olive oil can turn an everyday dinner into a feast for the senses.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pasta Primavera in an airtight container in the refrigerator. It will keep well for up to two days, maintaining much of its texture and flavor if cooled promptly after serving.
Freezing
Because of the fresh vegetables and cream sauce, freezing this dish is not recommended as it can alter the texture and cause separation in the sauce. For best results, enjoy it fresh or refrigerate leftovers.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if necessary. Avoid microwaving to preserve texture and flavor as much as possible.
FAQs
Can I use other types of pasta?
Absolutely! While linguine or fettucine works best for its flat surface that holds the sauce, you can also use penne or farfalle for a fun twist. Just be sure to cook it al dente to maintain the dish’s ideal bite.
Is it possible to make this dish vegan?
Yes, you can substitute the butter with plant-based margarine and use a creamy coconut or cashew cream instead of heavy cream. Nutritional yeast can replace Parmigiano Reggiano to keep the cheesy flavor vegan-friendly.
What vegetables can I add or swap?
Feel free to get creative! Bell peppers, baby spinach, or roasted cherry tomatoes all complement this dish nicely. The key is to maintain a balance of textures, so add vegetables that cook quickly or blanch them first.
How do I get the sauce to thicken properly?
Make sure to gently simmer the cream and butter mixture and stir in the Parmesan gradually. The cheese helps thicken the sauce as it melts. Adding some pasta water also ensures the sauce clings well without becoming too thick or gluey.
Can I prepare parts of the recipe in advance?
Yes! You can wash and chop all vegetables ahead of time and even blanch those needing it. Cook the pasta fresh when ready and toss it all together just before serving to maintain that fresh, vibrant character.
Final Thoughts
This Pasta Primavera with Fresh Vegetables and Creamy Parmesan Sauce Recipe truly embodies the joy of fresh ingredients and simple cooking done right. It’s a beautiful way to welcome colorful veggies to your dinner table, wrapped up in a creamy, cheesy embrace that’s sure to delight your taste buds and everyone you share it with. Trust me, once you try it, this will become a staple in your recipe collection that you turn to again and again.
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Pasta Primavera with Fresh Vegetables and Creamy Parmesan Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta Primavera is a vibrant and fresh Italian-inspired dish featuring linguine pasta tossed with a medley of colorful spring vegetables like broccolini, snow peas, asparagus, cherry tomatoes, and peas. Enriched with a creamy sauce made from butter and heavy cream, and finished with Parmigiano Reggiano, toasted pine nuts, and fresh basil, this recipe delivers a comforting yet light pasta perfect for a quick, healthy weeknight dinner.
Ingredients
Pasta
- 300g / 10 oz linguine (fettuccine or other long flat pasta)
Vegetables
- 150g / 5 oz white mushrooms, sliced 0.4cm / 1/6″ thick (~8 pieces)
- 1/2 large zucchini, cut into 0.5cm / 0.2″ rounds (100g/4 oz)
- 1 bunch broccolini
- 1 1/2 cup snow peas (~10 pieces, 75g/2.5 oz)
- 1 bunch green asparagus (~8 to 10 stalks)
- 1 cup green peas, defrosted
- 10 cherry tomatoes, cut in half
- 2 garlic cloves, finely minced
Dairy & Oils
- 5 tbsp / 75 g unsalted butter
- 1 cup thickened / heavy cream
- 1/2 cup Parmigiano Reggiano, finely grated (or regular parmesan)
- 3 tbsp extra virgin olive oil
Other
- 1/3 cup pasta cooking water, reserved before draining
- 1 tsp cooking or kosher salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves, finely sliced
- 2 tbsp pine nuts, toasted
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions, usually around 8-10 minutes. Before draining, reserve 1/3 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the vegetables: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms, zucchini rounds, broccolini cut into bite-sized pieces, snow peas, trimmed asparagus, and garlic. Sauté the vegetables until tender-crisp, about 5-7 minutes, stirring occasionally.
- Add cherry tomatoes and green peas: Toss in the halved cherry tomatoes and defrosted green peas into the skillet with the other vegetables. Cook for an additional 2 minutes to warm them through without overcooking.
- Create the creamy sauce: Push the vegetables to one side of the pan and add the butter to the cleared space. Once melted, pour in the heavy cream and stir to combine, allowing it to simmer gently for 2-3 minutes until slightly thickened. Season the sauce with salt and black pepper.
- Toss pasta and finish the dish: Add the cooked linguine directly into the skillet with the creamy vegetables. Pour in the reserved pasta cooking water gradually to loosen the sauce as needed. Stir in the grated Parmigiano Reggiano and roasted pine nuts, mixing well to coat the pasta evenly. Finish by folding in the fresh sliced basil leaves.
- Serve immediately: Plate the pasta primavera while hot, optionally garnishing with extra parmesan and pine nuts for added texture and flavor.
Notes
- Use linguine, fettuccine, or any other long flat pasta for best texture and sauce coating.
- Lightly sauté vegetables to maintain their vibrant color and crunch.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- To toast pine nuts, heat in a dry pan over low heat until fragrant and golden, about 2-3 minutes, stirring constantly to prevent burning.
- Fresh basil adds a bright, herbal note—add it at the end to preserve flavor and color.
