Pasta Primavera

Pasta primavera

  Today I have an easy yet tasty pasta recipe for you that brings all the goodness of Spring. Pasta primavera aka spring vegetable pasta is a dish that consists of pasta and fresh spring vegetables such as fresh peas, asparagus, broccoli etc. Classic recipes for pasta primavera sauce use only olive oil and parmesan cheese but I have used cream to further enhance the taste of this dish.

Ingredients (Serves 3)

1. Penne pasta – 2.5 cups

2. Olive oil – 2 – 3 tbsp

    Butter – 1 tbsp

3. Asparagus – 3/4 cup, cut into 1.5 inch pieces

    Broccoli – 1 cup, cut into medium florets

    Carrot – 3/4 cup,sliced diagonally

4. Zucchini – 1 cup, cubed

    Yellow squash – 1 cup, cubed

    Red bell pepper – 1/2 cup, sliced

5. Mushroom – 1/2 cup, sliced

    Grape tomatoes – 8 – 10, halved

6. Fresh / frozen green peas – 1/4 cup ( I used fresh English green peas)

7. Onion – 1/4 cup, finely chopped

    Garlic – 2 medium cloves, minced

8. Heavy cream – 1/4 cup

    Parmesan cheese – 3 – 4 tbsp, grated

    Vegetable / chicken stock – 1/2 cup

    Pasta cooking water – 1/4 cup

9.  Fresh basil leaves – 3 – 4 tbsp, cut into thin strips 

10. Salt and pepper – To taste

11. Parmesan cheese, grated – 2 tbsp

      Fresh parsley – 2 tbsp, finely chopped


1. Heat 2 tsp olive oil in a pan. Add asparagus, broccoli, carrot and a pinch of salt. Saute for 1 minute. Transfer to a plate. Next heat 2 tsp olive oil in the pan and saute zucchini,yellow squash, red bell pepper and a pinch of salt. Saute for 1 minute and transfer to a plate. Heat 2 tsp olive oil and saute mushroom for 1 minute. Next add grape tomatoes and saute for 1 minute. Transfer to a plate.

2. Cook pasta according to package directions. Reserve 1/4 cup pasta cooking water. Drain well.

3. Heat 1 tbsp butter and 2 tsp olive oil in the same pan. Add onion and garlic. Saute until onion turns soft. Add heavy cream, parmesan cheese, vegetable stock and pasta cooking water. Add salt and pepper, to taste. Cook over low heat for 3 – 4 minutes until sauce thickens a bit. Add basil leaves and mix well. Add in the cooked pasta, cooked vegetables, fresh green peas and mix well. Cook for a minute over low heat. Sprinkle parmesan cheese and fresh parsley. Serve hot.

Pasta primavera

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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