Pasta Primavera

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This super easy Pasta Primavera recipe is packed with fresh seasonal vegetables and tossed in a simple cream-based sauce that comes together lickety-split. It isn’t just another veggie pasta—it’s the one you’ll come back to all season long. It’s been tested, tweaked, and taste-approved to get the perfect balance and that “I can’t stop eating this” factor. If you’ve ever had a watery or bland primavera (you’re not alone), this version fixes all that. Pair with my garlic bread recipe for a complete dinner.

 

What is Pasta Primavera?

Pasta Primavera is a simple pasta-based dish with lots of fresh vegetables tossed in a light but creamy white sauce. While you might think this is an Italian dish because its pasta, believe it or not, this is an American dish from the 1970’s! There are lots of versions online and this is my version getting added to the bunch. With spring and summer right around the corner, crack out those summer veggies for a fantastic hearty and nutricious dinner.

Ingredients Needed For Pasta Primavera

Look through your fridge to see what leftover veggies you need to use up before they go bad then make this easy Pasta Primavera recipe for dinner! It is so versatile which makes it perfect for any day of the week. Here’s what you’ll need:

• Fettuccine Pasta – this can be either homemade or store-bought.
• Butter, White Onion + Garlic – these three start the base of our vegetable sauté!
• Zucchini, Asparagus, Bell Peppers + Carrots – the rest of the vegetables joining the pan. Use what you have for the best results.
• Flour – this thickens the sauce and soaks up any of that lingering butter from sauteing the vegetables.
• Chicken Stock or Vegetable Stock – use vegetable stock to keep this recipe vegetarian. This creates a flavorful sauce.
• Heavy Cream – to make the sauce creamy and delicious.
• Basil + Oregano – two dried herbs to create even more depth in this dish. Feel free to use fresh if you have them.
• Salt + Black Pepper – and don’t forget to salt and pepper as you go!
• Parmesan Cheese – this tops the whole dish off. Use freshly grated parmesan for the best results!

Variations

Swap or add depending on what you have:

• Use snap peas, snow peas, or green beans for more green vegetables
• Try yellow squash instead of zucchini
• Add grape tomatoes or cherry tomatoes for pops of sweetness
• Toss in blanched vegetables like english peas or broad beans
• Sub in chicken breasts or shrimp for protein
• Top with toasted pine nuts or fresh parsley
• Use a mix of dry white wine and lemon juice in place of broth
• Add a hit of lemon zest before serving for extra brightness

How to Make Pasta Primavera

This dish is a great way to use up all those fresh veggies you might have on hand. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are step by step instructions to guide you through making this pasta primavera:

1. Sauté Veggies

In a large pot, sauté onion, garlic, zucchini, asparagus, red pepper, yellow pepper, and carrots in butter over medium-high heat until veggies start to soften, 5-7 minutes.

2. Make the Sauce

Sprinkle with flour and cook for 1 minute. Stir in chicken stock and let the mixture turn into a thick sauce. Add in spices, seasonings, and cream. Stir to incorporate and reduce heat to low to keep warm

3. Cook + Add the Pasta

In another large pot, bring water to boil and salt the water generously. Cook pasta until al dente and drain. Pour immediately into the pot of sauce, sprinkle in parmesan cheese and toss. If need be, add in a splash of the pasta cooking water to get the sauce to desired thickness. Serve immediately.

Storage + Make Ahead Directions for Pasta Primavera

Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of ice water or stock.

Can you make it ahead?
Yes, just undercook the pasta slightly. Reheat in a large skillet with a little water or broth.

Can you freeze pasta primavera?
It’s not ideal. The cream-based sauce tends to separate. But if you must, store it in an airtight container and reheat gently.

More Veggie Loaded Pasta to Try!

• Broccoli Pesto Pasta
• Broccoli Rabe Sausage Pasta
• Summer Squash Linguine
• White Spinach & Artichoke Lasagna
• Mexican Street Corn Pasta
• Garlic Chicken & Kale Spaghetti

This great recipe is one of the best ways to use bright spring vegetables, clean out your fridge, and get dinner on the table without a lot of fuss. The printable recipe card is below. Have a good day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.