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Creamy Pasta Primavera Recipe

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4.4 from 48 reviews

  • Author: Diane
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Creamy Pasta Primavera recipe is a vibrant and flavorful dish combining tender asparagus, green beans, peas, mushrooms, and cherry tomatoes in a rich, creamy Parmesan sauce. Perfectly cooked penne pasta is tossed with fresh herbs and toasted pine nuts, delivering a delightful balance of freshness and indulgence. Ready in about an hour, this pasta primavera is a satisfying vegetarian meal that highlights the freshness of garden vegetables in a luxurious cream sauce.

Ingredients

Vegetables

  • 8 ounces asparagus, trimmed and cut into 3/4-inch pieces
  • 4 ounces green beans, cut into 3/4-inch pieces
  • 1/4 cup frozen baby peas, thawed
  • 6 ounces button mushrooms, trimmed and sliced
  • 1 pint grape or cherry tomatoes, halved

Cooking Essentials

  • 4 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, pressed or grated
  • 1/2 teaspoon red pepper flakes, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided

Pasta & Sauce

  • 1 pound penne pasta
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 1 teaspoon finely grated lemon zest
  • 1 cup grated Parmigiano-Reggiano (about 2 ounces), divided

Herbs & Garnish

  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh basil
  • 1/3 cup pine nuts, toasted
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons water

Instructions

  1. Blanch the green veggies: Bring a large 6-quart pot of salted water to a boil (using 1 tablespoon kosher salt per 4 quarts water). Add the asparagus and green beans, cooking uncovered for 3 minutes. Then add peas and cook an additional 1 to 2 minutes until vegetables are just tender. Immediately transfer the vegetables to a bowl of ice water using a spider or slotted spoon to stop cooking. Reserve the boiling water for pasta. Drain vegetables once cooled.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil in a 12-inch heavy skillet over medium heat. Add 2 cloves of pressed garlic and 1/4 teaspoon red pepper flakes; sauté, stirring, for about 1 minute until fragrant. Add the drained vegetables along with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes to blend flavors. Transfer the veggies to a bowl and set aside.
  3. Cook the mushrooms and tomatoes: In the same skillet, heat the remaining 2 tablespoons olive oil over medium. Add the remaining 2 cloves garlic and remaining 1/4 teaspoon red pepper flakes; cook until fragrant, about 1 minute. Add sliced mushrooms and halved tomatoes, seasoning with 1/2 teaspoon kosher salt and pepper to taste. Simmer, stirring occasionally, until softened, approximately 5 minutes. Stir in balsamic vinegar and water, simmering for 3 to 4 minutes more until sauce thickens and tomatoes soften. Remove from heat and keep warm, covered.
  4. Cook the penne pasta and make the sauce: Bring the reserved pot of water back to a boil and cook the penne until al dente according to package instructions (around 10-12 minutes). Drain pasta, reserving 1/2 cup pasta water. In the empty warm pot over medium heat, melt butter and add heavy cream and lemon zest. Bring to a simmer and cook uncovered for 2 minutes. Stir in 3/4 cup of grated Parmesan cheese until melted and sauce is smooth.
  5. Combine sauce, pasta, vegetables, and herbs: Add the cooked pasta to the sauce and toss until well coated and creamy. Use reserved pasta water, adding 1 tablespoon at a time, to loosen sauce if needed. Add sautéed vegetables, parsley, basil, and toasted pine nuts, gently tossing together to combine evenly.
  6. Taste and finish: Season with additional salt and pepper as desired. Sprinkle the remaining 1/4 cup Parmesan cheese and extra chopped leafy herbs over the pasta before serving.

Notes

  • Blanching vegetables ensures they stay crisp-tender and vibrant in color.
  • Toasted pine nuts add a lovely crunch and nutty flavor—toast them gently in a dry skillet over medium heat until golden.
  • Adjust red pepper flakes to your preferred heat level or omit if sensitive to spice.
  • Use freshly grated Parmigiano-Reggiano for best flavor and texture in the sauce.
  • This dish is best served immediately but can be gently reheated on the stovetop with a splash of cream or pasta water to loosen sauce.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/creamy-pasta-primavera-recipe/