Pasta Primavera

This easy Pasta Primavera recipe is packed with fresh veggies and a creamy primavera sauce. It’s fresh, healthy, and on your table in just 20 minutes.

If you love pasta, try our Tuscan Chicken Pasta, Pastalaya, Pasta Carbonara, or Peanut Noodles.

Why I love this pasta dish:

• 30 Minute Meal – Less than a half hour and it’s on the table, ready to enjoy. Whipping up a homemade meal doesn’t have to be time consuming or complicated, and it always beats anything from a drive-thru.
• All the Veg – Use your favorite veggies or what you have on hand. I love to add broccolini, bell pepper, snap peas, and cherry tomatoes.
• The Sauce – The sauce is simple and creamy, but not heavy tasting at all. For an even lighter version you can leave the sauce off and toss the pasta and veggies in olive oil, melted butter, fresh parmesan cheese, salt and pepper.

How to make Pasta Primavera:

Cook Pasta until al dente and set aside.

Sauté Veggies in oil with fresh garlic. Cook just until slightly tender.

Make Pasta Primavera Sauce: Add butter, chicken broth, and cream to a pan. Bring to a simmer then stir in cheese. Season with salt and pepper.

Toss: Add cooked pasta and veggies to the pan, toss, and top with fresh basil.

Recipe Variations:

• Add Protein: Feel free to toss in cooked chicken, tofu, or sautéed shrimp.
• Add Veggies: Use whatever you have on hand. Zucchini, squash, and broccoli are all great additions.
• Swap the Noodles: Any type of pasta is great for creamy pasta primavera. I am partial to bite sized pasta like penne, farfalle, or small shells, but use whatever you have on hand.

Recipe

4.98 from 67 votes

Pasta Primavera

This easy Pasta Primavera recipe is packed with veggies and a creamy primavera sauce. It's fresh, healthy, and on your table in just 20 minutes.

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Author Lauren Allen

Course Main Course

Cuisine Italian

Servings 5

Calories 461

Cost 6

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 pound penne pasta (or other pasta)
• ▢ 1 Tablespoon olive oil
• ▢ 1 clove garlic , minced
• ▢ 3 to 4 cups chopped veggies of choice (snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes)

Sauce: 

• ▢ 1 Tablespoon butter
• ▢ 2/3 cup low-sodium chicken broth
• ▢ 1/2 cup heavy whipping cream (or half and half)
• ▢ 1/2 cup freshly grated parmesan cheese ,or more, to taste
• ▢ salt and freshly ground black pepper , to taste
• ▢ ½ cup fresh basil leaves , chopped, for garnish

Instructions

 

• Cook Pasta according to package instructions. Set aside.
• Sauté Veggies: Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
• Sauce: Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking. 
• Combine: Add cooked pasta and veggies to the pan then toss to combine. Top with fresh basil, if desired.

Notes

Add Protein: Feel free to toss in cooked chicken, tofu, or sautéd shrimp.

Pasta: Any type of pasta will work; I am partial to bite sized pasta like penne, fafalle, ziti, or shells. 

Nutrition

Calories: 461kcalCarbohydrates: 71gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 23mgSodium: 223mgPotassium: 283mgFiber: 3gSugar: 3gVitamin A: 242IUVitamin C: 0.4mgCalcium: 136mgIron: 1mg

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I originally shared this recipe April 2017. Updated April 2021 and March 2024.

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