Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!

Pasta Primavera

One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera! This primavera pasta is an easy skillet dinner that cooks in 25 minutes.

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!

If you’re looking for an easy way to eat more vegetables then this creamy pasta primavera should be on your dinner menu soon! Primavera pasta is loaded with fresh vegetables and a light and creamy pasta primavera sauce. Enjoy it for dinner any night any time of the year. Substitute or add any vegetables you enjoy to create this delectable dinner recipe.

Hi everyone, Danae here from Recipe Runner! This pasta primavera recipe takes full advantage of all the wonderful vegetables that are currently in the grocery store.

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!I’ve been taking full advantage of all the wonderful produce lately. There is nothing like piling salads high with your favorite seasonal vegetables or adding them to our favorite dinner recipes like maple mustard chicken, sweet potato and apple skillet (with fall veggies), chicken stir fry, zucchini noodle pad thai and more.

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!

Pasta Primavera is one of those meals that I can remember my mom making when I was a kid. I’m sure a creamy pasta dish was her sneaky way of getting some veggies into me and my sister as I’m sure many of you parents out there use that same trick. Well it sure worked, because I loved it!

The basis for the recipe is the same, pasta, a creamy béchamel sauce and of course, the spring vegetables. The difference between our recipes is I’ve added quite a few more vegetables, used fresh basil instead of dry and for a fun pop of spring green color used spinach fettuccine. This recipe is very interchangeable as far as what vegetables or pasta you use. Just pick your favorites, your kids’ favorites or what you can find. Anything goes with this easy spring inspired pasta dish!

What is pasta primavera?

Pasta primavera is a veggie packed dish made with noodles and plenty of fresh veggies. It’s served with a simple light and creamy primavera sauce, some fresh basil and Parmesan cheese. It’s the perfect pasta dinner year round.

Primavera pasta recipe

Cook pasta according to package instructions. Add olive oil to a large skillet set over medium-high heat. When the skillet is hot, swirl the oil around the bottom of the pan to coat. Add shallow, mushrooms, red bell pepper and asparagus. Season with salt and pepper.

Sauté the vegetables for about 3 minutes and then add in the zucchini and carrots. Sauté for another 2 to 3 minutes or until tender. Remove the vegetables from the skillet onto a plate. Prep the sauce and then add the vegetables back into the pan with the sauce. Add the frozen peas and stir everything together until it is coated in the sauce.

Serve with fresh Parmesan cheese and more basil.

Pasta primavera sauce

To make the sauce for this pasta primavera, add olive oil and flour to a large skillet set over medium heat. Whisk together the flour until combined and let cook for 1 minute. Add in white wine and whisk into the flour mixture. Continue whisking constantly as you add chicken broth and milk. Season with salt and pepper and continue whisking until the sauce thickens. Stir in chiffonade fresh basil.

Read this easy tutorial to chiffonade fresh basil.

Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!

Try this creamy pasta with our primavera pasta sauce and then let us know what you think! Use your own favorite vegetables and create a unique pasta primavera meal to enjoy with your family.

If you love easy pasta dinners, try one every single day of the week!

Easy pasta dinner recipes

Pasta Primavera

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
 
One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!
Pasta Primavera | One of the best ways to use all the spring vegetables is to toss them in this light and creamy Pasta Primavera!
5 from 4 votes

Ingredients

Pasta Primavera:

  • 1 tablespoon extra virgin olive oil
  • 1/3 cup minced shallot
  • 1 1/2 cups sliced cremini mushrooms
  • 1 cup asparagus cut into 2 inch pieces
  • 1 zucchini cut into matchsticks
  • 1/2 of a red bell pepper thinly sliced
  • 1 carrot peeled into ribbons with a vegetable peeler or cut into matchsticks
  • 1/2 cup frozen peas
  • Kosher salt and fresh ground black pepper to taste
  • 8 ounces spinach fettuccine
  • Parmesan cheese and fresh basil for topping the pasta

Béchamel Sauce:

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons flour
  • 1/4 cup dry white wine optional but recommended
  • 3/4 cup low sodium chicken broth
  • 3/4 cup milk of choice I’ve use unsweetened almond milk and 1% milk
  • 3 tablespoons chiffonade fresh basil
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. Cook the pasta according to package instructions.
  2. Drain the pasta placing it in a serving bowl and drizzle with a little olive oil to keep from sticking together.
  3. Cover the pasta with foil to keep it warm while you make the rest of the dish.
  4. Add a tablespoon of olive oil to a large skillet over medium-high heat.
  5. When the skillet is hot swirl the oil around the bottom of the pan to coat it then toss in the shallot, mushrooms, red bell pepper and asparagus and season with salt and pepper.
  6. Sauté the vegetable for about 3 minutes then add in the zucchini and carrots and sauté for another 2-3 minutes or until tender, but still have some crunch.
  7. Remove the vegetables from the skillet onto a plate.
  8. Lower the heat to medium.
  9. In the same skillet add 1 tablespoon of olive oil along with the flour.
  10. Whisk together until the flour is combined with the oil and let the raw flour taste cook out for about 1 minute.
  11. Add in the white wine and whisk into the flour mixture.
  12. Continue whisking constantly as you add in the chicken broth and milk.
  13. Season with salt and pepper and continue to whisk the sauce until it thickens.
  14. Stir in the basil.
  15. Add the vegetables back into the pan along with the frozen peas and stir everything together until it is coated in the sauce.
  16. Pour the vegetable and sauce mixture over the pasta and top with fresh parmesan cheese and more basil.
  17. Toss together before serving.

Notes

  • Free free to substitute any of the vegetables for ones you prefer or have on hand.

Nutrition Information

Calories: 248, Fat: 7g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 43mg, Potassium: 466mg, Carbohydrates: 37g, Fiber: 3g, Sugar: 6g, Protein: 9g, Vitamin A: 2475%, Vitamin C: 25.4%, Calcium: 73%, Iron: 1.8%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Main Course
Cuisine: Italian
Keyword: pasta primavera
All images and text ©Danae Halliday

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