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Spring Pasta Primavera

Creamy Spring Pasta Primavera Bursting with Fresh Flavors

This Creamy Spring Pasta Primavera is a delightful vegetarian dish bursting with the fresh flavors of spring vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fettuccine Can substitute with rotini or penne.
For the Vegetables
  • 2 tablespoons Extra-virgin olive oil Can substitute with canola oil.
  • 1 cup Asparagus Cut into 1-inch pieces.
  • 1 cup Snap peas Snow peas can be a substitute.
  • 1 cup Zucchini Use thin slices.
  • 1 cup Mushrooms Any variety works.
  • 3 cloves Garlic Minced for best flavor.
  • 1 cup Cherry tomatoes Halved.
  • 2 cups Baby spinach Can substitute with kale or Swiss chard.
  • 1 cup Frozen peas Fresh can be used if in season.
For the Cream Sauce
  • 3 tablespoons Unsalted butter Can substitute with margarine.
  • 3 tablespoons All-purpose flour Cornstarch works for gluten-free.
  • 1 cup Heavy whipping cream Coconut cream can be used for dairy-free.
  • ½ cup Milk (2% or whole) Oat and almond milk are good substitutes.
  • 1 cup Grated Parmesan cheese Nutritional yeast is a great vegan substitute.
  • 1 tablespoon Lemon zest Lime zest can be used for a twist.
  • ¼ cup Fresh basil Parsley can be used as a substitute.

Equipment

  • Large Pot
  • Skillet
  • whisk
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package instructions, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
  2. Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Sauté asparagus, snap peas, zucchini, and mushrooms for 3-5 minutes.
  3. Add Remaining Veggies: Lower heat, stir in minced garlic, halved cherry tomatoes, baby spinach, and frozen peas. Cook for 2-3 minutes, season with salt and pepper, then remove from heat.
  4. Prepare the Sauce: In the same skillet, melt butter, whisk in flour, then gradually add cream and milk until sauce thickens and bubbles, about 3-5 minutes.
  5. Finish the Sauce: Stir in Parmesan cheese, lemon zest, and fresh basil. Adjust seasoning, keep on low heat to avoid boiling.
  6. Combine Everything: Toss cooked fettuccine and sautéed vegetables with the sauce. Add reserved pasta water if too thick.
  7. Serve Beautifully: Plate the pasta Primavera and garnish with extra Parmesan and basil. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 350mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Use fresh, seasonal vegetables for the best flavor. Reserve pasta water for sauce consistency.

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