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+ servings

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


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


  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.


  • 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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