This pasta primavera is full of flavorful spring veggies at their peak of freshness in a light cream sauce.
Creamy pasta primavera is made easily with a jar of Alfredo sauce, your favorite pasta shape, and an assortment of colorful, crisp veggies.
Holly’s Primavera Perfection
- Flavor: Garden-fresh veggies with tender pasta in a creamy white sauce make this the perfect weeknight meal.
- Difficulty: This one-pot meatless meal saves time, saves money, and cleanup is a cinch.
- Budget tip: Add a bag of frozen veggies or garden veggies to stretch the recipe further.
- Serving suggestions: Make it a side and serve with lighter proteins like chicken, fish, or shrimp.
A Creamy Cast of Characters
Pasta: Any pasta works in this dish; lighter pasta or smaller shapes are best if you’re serving it as a cold pasta salad.
Vegetables: Two kinds of peas, zucchini, asparagus, and colorful bell peppers are just a start. Mix and match your favorites, use what’s left in the fridge, or raid the garden and make a new dish every time.
Alfredo Sauce: Pasta primavera sauce is a creamy white sauce that showcases the colorful vegetables. Buy it or make your own skinny Alfredo version.
Primavera with a Personal Touch
Add some extras like chopped spinach or artichoke hearts, sundried tomatoes, or sliced kalamata olives.
Garnish pasta primavera with basil leaves and pine nuts for an elegant presentation.
How to Make Pasta Primavera
- Cook pasta and set aside.
- Saute garlic in butter and add all veggies except for the peas (full recipe below).
- Stir in chicken stock and simmer.
- Add Alfredo sauce and peas and simmer until slightly thickened.
- Stir in parmesan cheese and pasta until combined. Heat through before serving.
Pro Tips for Perfect Primavera
- Be sure veggies are about the same size so they cook uniformly and only until they are tender-crisp.
- Reserve a little pasta water if you want to thicken or thin the Alfredo sauce.
Next Day Pastabilities
- Keep leftover pasta primavera in the refrigerator in an airtight container for up to 3 days. Reheat on the stove with a little milk or water to loosen the sauce.
- Pasta primavera veggies can be frozen without the pasta in a zippered bag for up to 1 month. Pasta doesn’t thaw well, so it’s best to start with fresh.
Other Easy Pasta Recipes
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Pasta Primavera
Equipment
Ingredients
- 8 ounces pasta
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 cup sliced zucchini
- ½ cup asparagus trimmed
- ½ cup diced red pepper
- ½ cup chicken stock
- 1 jar Alfredo sauce
- ½ cup petite peas
- ½ cup snow peas
- ½ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions and set aside.
- Add butter to a skillet and melt over medium heat. Add garlic and saute for a minute.
- Add all vegetables except for peas. Stir in chicken stock and simmer for 3-4 minutes.
- When veggies are cooked tender-crisp, stir in the Alfredo sauce and peas. Simmer for 2 minutes.
- Sprinkle in parmesan cheese and add pasta. Mix until fully coated and heated through – about 2 minutes.
Notes
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat leftovers on the stove or the microwave.
- Freeze primavera without the pasta for up to 1 month in a zippered bag.
- Frozen pasta is not firm once it’s thawed, so make pot of fresh pasta and serve with reheated veggies and sauce
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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