Description
Pasta Primavera is a vibrant, vegetable-packed Italian pasta dish featuring linguine tossed with a creamy Parmigiano reggiano sauce, sautéed fresh mushrooms, zucchini, broccolini, snow peas, asparagus, green peas, and cherry tomatoes. This quick and flavorful recipe combines tender vegetables and rich cream sauce for a perfect spring or summer meal ready in just 35 minutes.
Ingredients
Pasta
- 300g / 10 oz linguine (or fettucine, or other long and 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 piece)
- 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
Sauce
- 5 tbsp / 75 g unsalted butter
- 1 cup thickened / heavy cream
- 1/2 cup Parmigiano reggiano, finely grated (substitute with regular parmesan if needed)
Others
- 3 tbsp extra virgin olive oil
- 1/3 cup reserved pasta cooking water
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves, finely sliced
- 2 tbsp pine nuts, toasted
Instructions
- Cut Vegetables: Prepare the vegetables by cutting broccolini florets in half lengthwise and slicing the stems into 2.5 cm / 1" lengths. Remove the tough seam from snow peas and slice diagonally about 1cm / 0.4" wide. Snap the woody base off asparagus, keep the tips whole, and slice the stems into 2.5 cm / 1" lengths.
- Make Cream Sauce: In a saucepan over medium-high heat, melt butter. Add the heavy cream and finely grated Parmigiano reggiano. Stir continuously and bring to a gentle simmer. When the cream starts bubbling, stir until the cheese has fully melted and the sauce is smooth, then remove from heat and set aside.
- Cook Pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add the linguine and cook according to package instructions minus 1 minute to keep pasta al dente. Just before draining, reserve a mug (about 1/3 cup) of pasta cooking water. Drain the pasta thoroughly.
- Cook Mushrooms: Heat half the olive oil in a large skillet over high heat. Add the sliced mushrooms and sauté for about 4 minutes, until they turn golden and tender. Remove mushrooms to a plate and set aside.
- Cook Remaining Vegetables: Using the same skillet, heat the remaining olive oil. Add the broccolini, snow peas, and asparagus stems; cook for 2 minutes over medium-high heat. Add zucchini rounds, cherry tomatoes, green peas, minced garlic, salt, and black pepper. Continue cooking for 3 more minutes until vegetables are tender but still crisp. Return the cooked mushrooms to the skillet, toss everything together briefly, then remove from heat.
- Toss Pasta and Sauce: Place the drained pasta back into the now-empty large pot. Add the sautéed vegetables and cream sauce. Pour in 1/3 cup of the reserved pasta water. Toss everything over medium heat using two wooden spoons for 1 to 2 minutes until the sauce thickens and clings evenly to the pasta strands. If the pasta appears too thick or dry, add a splash more pasta water and continue tossing to loosen the sauce.
- Finish and Serve: Quickly toss in the finely sliced fresh basil leaves. Divide the pasta primavera evenly between 4 serving bowls. Sprinkle toasted pine nuts on top for added crunch and flavor. Serve immediately and enjoy a fresh, creamy vegetable pasta dish!
Notes
- Note 1: Linguine can be substituted with fettucine or other long flat pasta.
- Note 3: Heavy cream provides richness to the sauce, but you can use thickened cream or substitute with a lower-fat cream if desired.
- Note 4: Parmigiano reggiano is preferred for authentic flavor; regular parmesan can be used as a substitute.
- Note 5: Fresh basil adds freshness and aroma; finely slice before tossing in the pasta.
- Note 6: Reserve pasta cooking water just before draining to help loosen the sauce and improve texture.
- Note 7: Toast pine nuts lightly to enhance their flavor and crunch before sprinkling over the plated pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
