Spring Pasta Primavera with Fresh Vegetables and Creamy Parmesan Sauce Recipe
This Spring Pasta Primavera is a vibrant and fresh pasta dish featuring sautéed seasonal vegetables like asparagus, snap peas, zucchini, and mushrooms, tossed in a smooth and creamy Parmesan sauce with hints of lemon and fresh basil. Perfect for a light yet satisfying meal, this recipe celebrates the flavors of spring with wholesome ingredients and a deliciously comforting sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Pasta and Vegetables:
- 12 ounces dry fettuccine or pasta of choice
- 2 tablespoons extra-virgin olive oil
- 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1 cup snap peas or snow peas
- 1 small zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 cup frozen peas
- Salt and black pepper to taste
For the Creamy Parmesan Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup heavy whipping cream
- ¾ cup milk (2% or whole)
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 3 tablespoons fresh basil, minced
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about ¾ cup of the starchy pasta water. Drain the pasta and set aside.
- Sauté Vegetables: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add asparagus, snap peas, zucchini, and mushrooms. Sauté for 3-5 minutes until tender-crisp and slightly browned at the edges.
- Add Remaining Veggies: Add garlic, cherry tomatoes, spinach, and frozen peas to the skillet. Cook an additional 2-3 minutes until spinach is wilted and tomatoes softened. Season with salt and pepper to taste. Transfer vegetables to a plate and set aside.
- Prepare Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until it turns golden brown. Gradually whisk in heavy cream and milk, stirring constantly to avoid lumps. Continue whisking until the sauce thickens and bubbles.
- Finish Sauce: Remove from heat and whisk in grated Parmesan cheese, lemon zest, and fresh basil. Season with salt and pepper to taste, achieving a smooth and creamy texture.
- Combine Pasta and Vegetables: Add cooked pasta and sautéed vegetables back into the skillet with the sauce. Toss gently with tongs to evenly coat everything. If the sauce is too thick, add reserved pasta water in small splashes to reach desired consistency.
- Adjust Seasoning and Serve: Taste and adjust seasonings by adding more salt, pepper, or Parmesan if needed. Serve immediately, garnished with additional Parmesan and fresh basil.
Notes
- Reserve pasta water as it helps to loosen the sauce and helps it cling better to the pasta.
- You can substitute fettuccine with any pasta shape you prefer, such as penne or linguine.
- Use fresh seasonal vegetables according to availability to keep the dish vibrant and fresh.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Grated Parmesan is best fresh for optimal flavor.
- Use a large skillet to ensure even cooking and easy tossing of ingredients.
Keywords: Spring Pasta Primavera, creamy pasta, fresh vegetables, fettuccine recipe, vegetarian pasta, Parmesan sauce, easy pasta dinner
