Craving a restaurant-quality pasta dish that’s bursting with fresh, seasonal flavor? Look no further! This Creamy Garden Vegetable Pasta Primavera is the ultimate celebration of spring and summer produce, all tossed together in a luxuriously smooth and cheesy sauce. It’s a vibrant, satisfying meal that comes together in under an hour, making it perfect for a busy weeknight dinner or a lovely weekend lunch. Get ready to transform a handful of simple vegetables into an unforgettable pasta masterpiece!
Ingredients
• START TO FINISH: 45 minutes MAKES 6 servings
• 6 ounces / 170g fresh wax or green beans, trimmed and cut into 2-inch pieces
• 1/2 cup / 60g bias-sliced carrot
• 6 ounces / 170g asparagus spears, trimmed and cut into 2-inch pieces
• 1 cup / 120g broccoli or cauliflower florets
• 12 ounces / 340g dried fettuccine, linguine, or spaghetti
• 1 small red or yellow sweet pepper, cut into thin bite-size strips
• 1 small zucchini or yellow summer squash, halved lengthwise and sliced
• 2 tablespoons / 28g butter or margarine
• 1 small onion, cut into thin wedges
• 2 cloves garlic, minced
• 3/4 cup / 180ml vegetable broth
• 3/4 cup / 180ml heavy whipping cream
• 2 tablespoons / 15g all-purpose flour
• 1/2 cup / 50g finely shredded Parmesan cheese, plus more for serving
• 1/4 cup / 25g thinly sliced green onions
• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil
Instructions
1. In a large saucepan, cook the green beans and carrot in a small amount of boiling, lightly salted water for 10 minutes. Add the asparagus and broccoli, return to a boil, and cook for about 5 more minutes, or until the vegetables are crisp-tender. Drain well and set aside.
2. Meanwhile, cook the pasta according to package directions. During the last 3 minutes of cooking, add the sweet pepper and zucchini to the pasta water. Drain the pasta and vegetables, then return them to the hot pot. Add the cooked bean mixture, cover, and keep warm.
3. To make the sauce, melt the butter in a medium saucepan over medium heat. Add the onion wedges and minced garlic, cooking for 5 to 8 minutes until tender. Pour in the vegetable broth and bring to a boil.
4. In a small bowl, whisk together the whipping cream and flour until smooth. Slowly pour this cream mixture into the simmering broth, stirring constantly. Cook and stir until the sauce has thickened and is bubbly.
5. Remove the sauce from the heat and stir in the 1/2 cup of Parmesan cheese, green onions, and basil. Continue stirring for 1 minute until the cheese is melted and the sauce is smooth. Pour the sauce over the pasta and vegetable mixture and toss gently to combine everything.
6. Serve immediately on a large platter, sprinkled with additional Parmesan cheese if desired.
Nutritional Information
• PER SERVING: 421 cal., 18 g total fat (11 g sat. fat), 56 mg chol., 288 mg sodium, 53 g carb., 4 g fiber, 13 g pro.
Pro Tips
• Before draining the pasta, reserve about 1/2 cup of the starchy cooking water. If your sauce is too thick, you can stir in a tablespoon or two of the pasta water to reach the perfect consistency.
• Feel free to customize the vegetables based on what’s in season or what you have on hand. Mushrooms, peas, cherry tomatoes, or spinach would all be delicious additions.
• For a lighter version, you can substitute the heavy whipping cream with half-and-half or whole milk. The sauce will be slightly less rich but still creamy and delicious.
• To add a plant-based protein boost, toss in a can of rinsed and drained chickpeas or cannellini beans along with the pasta.
FAQ
Q: How can I add more protein to this vegetarian pasta primavera
A: To boost the protein content, you can add a can of rinsed and drained chickpeas or cannellini beans when you toss the pasta with the sauce. Serving the dish topped with toasted pine nuts or slivered almonds also adds a delicious crunch and extra plant-based protein.
Q: Can I make this pasta primavera recipe vegan
A: Yes, you can easily make this recipe vegan with a few simple swaps. Use a plant-based butter or olive oil, substitute the heavy cream with full-fat oat milk or cashew cream, and replace the Parmesan with your favorite vegan Parmesan alternative or a sprinkle of nutritional yeast for a cheesy flavor.
Q: What is the best way to store and reheat leftover vegetable pasta
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a saucepan over low heat. Add a splash of vegetable broth or water to loosen the sauce and prevent it from becoming dry. Stir occasionally until heated through.
Q: How do I make a lighter version of this creamy pasta sauce
A: For a lighter but still creamy sauce, you can replace the heavy whipping cream with half-and-half or whole milk, as mentioned in the Pro Tips. This will reduce the overall fat content while maintaining a pleasant, smooth texture for your pasta.
