Pasta Primavera-this classic pasta dish is made with a mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It is the perfect pasta recipe for spring and summer!
Pasta Primavera is a classic pasta dish that was born in the 70’s at Le Cirque, a popular New York City restaurant. It was soon being served at restaurants all over and is still a popular pasta recipe today!
I love making this pasta during the spring and summer months because it is made with lots of vegetables, a delightful lemon cream sauce, Parmesan cheese, and fresh herbs.
It is light, refreshing, colorful, and so delicious. I am so glad this pasta dish is still popular because it is one of my favorite pasta recipes.
Ingredients 1 Tablespoon butter. 2/3 cup low-sodium chicken broth. 1/2 cup heavy whipping cream (or half and half) 1/2 cup freshly grated parmesan cheese ,or more, to taste.
How to Make Pasta Primavera
This simple pasta recipe is perfect for weeknights, entertaining, or even lunch!
- Prep the Veggies! The hardest part is cutting up the vegetables and that really isn’t hard, it just takes a little time. You can cut the vegetables up a few days in advance and keep them in the refrigerator or you can cut them up the morning you are going to make the recipe so when it’s time to make dinner, you are ready to go! This is a great recipe to meal prep in advance.
- Cook the Pasta! Get a big pot of water boiling and add SALT! Don’t forget, the salt adds flavor to the pasta. I add about a tablespoon of kosher salt. Cook the pasta until al dente, about 11 minutes.
- Cook the Veggies! While the pasta is cooking, work on the vegetables and sauce. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. I add the zucchini after the other vegetables because it doesn’t take as long to cook. If your vegetables require different cooking times, that is fine, just start with the ones that take longer to cook and add the other veggies in later.
- Set the Veggies Aside! Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl and set aside so you can make the sauce.
- Make the Sauce! Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Combine! Stir the peas into the pot with the pasta, you don’t have to cook them first. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese, make sure you use GOOD Parmesan cheese, not the stuff in the can:) Add the remaining tablespoon of fresh lemon juice, tomatoes, and basil. Pour the pasta primavera into a large serving bowl or dish.
- Garnish! Finish the dish with parsley (or basil), extra Parmesan cheese, and crushed red pepper flakes. ENJOY!
What Vegetables Are In Pasta Primavera?
Primavera means spring, so this pasta dish is usually made with lots of spring vegetables. But feel free to use your favorite vegetables or whatever vegetables you have in your garden or refrigerator.
You want to use a mix of colorful, fresh vegetables, but there really are no rules.
For this recipe, I used:
Mushrooms, yellow squash, artichoke hearts, carrots, spinach, and kale would also be fantastic. You really can’t go wrong, bring on the veggies!
The lemon cream sauce is DIVINE! You can make pasta primavera without cream, but I don’t like it as much…ha! I think the lemon cream sauce with fresh Parmesan and all of the veggies is the right way to go.
I mean, you are getting LOTS of veggies so the cream sauce is totally ok. Balance, right? And the cream sauce is on the lighter side, it isn’t super heavy or thick like fettuccine alfredo.
Pasta Primavera – Authentic Italian Recipe
FAQ
What makes something Primavera?
What is penne primavera made of?
Why is it called pasta primavera?
What is chicken Primavera made of?