Creamy Pasta Primavera
This post may contain affiliate links. Please read our disclosure policy.
This recipe for creamy pasta primavera is a delicious way to use a rainbow of produce. It has a light, creamy sauce coating ribbons of pasta and colorful tender-crisp veggies, all ready in less than 30 minutes.
Can you ever have enough quick weeknight pasta recipes? Never! This particular creamy pasta primavera tastes cozy and comforting, with a luscious homemade sauce. It also satisfies the veggie-lovers, with a full array of produce sautéed and mixed right in.
I have a different lemon herb primavera recipe for a truly light dinner or summer side, but this creamy version hits the spot when you’re craving a just-slightly decadent sauce. A hint of lemon keeps the flavor zippy and bright. Best of all, it still takes just about 30 minutes to pull together.
Ingredient Notes
If you want to add protein, quick-cooking garlic butter shrimp, rotisserie or Italian dressing chicken, or baked lemon tilapia all work well.
How To Make Creamy Pasta Primavera
The cooking method is also very straightforward and quick. This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Begin by starting the pasta. Cook pasta just to al dente in rapidly boiling, well-salted water, so the pieces will have a bit more flavor and will not stick together.
Pro Tip
Measure and set out your cream at room temperature early in the prep. Fridge-cold cream can be more prone to separate or clump when mixed into a pan sauce. Ideally you’d whisk in room temperature cream, but even a few minutes to take the edge off the chill is better than nothing.
Prep and sauté the veggies. After setting the pasta water over high heat, chop the onion, bell pepper, zucchini or yellow squash, asparagus, and garlic. If starting with frozen peas, those can go in straight from frozen.
Give the onion a 2-3 minute head start in a skillet over medium-high heat. Add the other veggies, cook until tender-crisp, then scoop out and set aside.
Make the sauce. Add wine, broth, lemon juice, and seasoning to the pan. Let this simmer for 3-4 minutes before whisking in the cream, followed by Parmesan and tomatoes.
Return veggies to the pan. Stir well to coat.
Add pasta. At some point in the process of simmering the sauce, you’ll have drained the pasta. Add it directly to the skillet — this is why it’s important to start with a large pan — and use tongs to mix everything together.
Season to taste and serve. Add salt and black or red pepper until the dish “pops” to you. Extra Parmesan and fresh basil leaves are my favorite finishing touches.
Serving Suggestions
This makes a lovely light meal on its own, or pairs perfectly with grilled chicken breasts, fish, shrimp. Round out the meal with a simple salad and breadsticks or garlic knots to make things extra special.
Creamy Pasta Primavera
Ingredients
- kosher salt and black pepper to taste
- 8-10 ounces pappardelle or other pasta
- 1/4 medium yellow onion chopped
- 1 small zucchini or yellow squash chopped into quarters
- 1/2 small bunch asparagus trimmed and chopped into 2-3” pieces
- 1/2 bell pepper any color, seeded and chopped into 2-3” pieces
- 1/2 cup frozen peas
- 3-4 cloves garlic minced
- 3/4 cup heavy cream
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 cup dry white wine see note
- 1/4 cup low-sodium chicken broth
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon Italian seasoning
- 1 cup cherry tomatoes cut in half lengthwise
- 1/3 cup freshly-grated Parmesan cheese
Instructions
- Bring a large pot of water to a rapid boil and add a generous pinch of kosher salt. Stir in the pasta and cook just to al dente, according to package instructions.kosher salt and black pepper, 8-10 ounces pappardelle or other pasta
- Chop all the veggies and mince the garlic.1/4 medium yellow onion, 1 small zucchini or yellow squash, 1/2 small bunch asparagus, 1/2 bell pepper, 1/2 cup frozen peas, 3-4 cloves garlic
- Measure and set the cream out at room temperature.3/4 cup heavy cream
- Melt butter and warm olive oil together in a large skillet over medium-high heat. Add onion to the skillet and cook for 2-3 minutes.2 Tablespoons butter, 1 Tablespoon olive oil
- Once the onion has begun to soften, stir in the zucchini or squash, asparagus, bell pepper, peas, and garlic. Cook for 3-4 minutes, until the veggies are tender-crisp. Use a large slotted spoon to remove them to a bowl and set aside.
- Keep the pan over medium-high heat and add the wine, broth, lemon juice, and Italian seasoning. Bring the sauce to a simmer and let it bubble for 3-4 minutes.1/2 cup dry white wine, 1/4 cup low-sodium chicken broth, 1 teaspoon fresh lemon juice, 1/4 teaspoon Italian seasoning
- Stir in the cream. When the sauce is creamy and smooth, stir in the halved tomatoes and the Parmesan. Sample and season with salt and pepper to taste. (I usually start with 1/2 teaspoon salt and 6-8 turns of black pepper.) Cook for 1-2 minutes more, then reduce heat to medium-low and stir the veggies back in.1 cup cherry tomatoes, 1/3 cup freshly-grated Parmesan cheese
- Toss the drained pasta in with the veggies and sauce. Serve right away with more Parmesan and fresh basil as an optional garnish.
Notes
- The amounts of veggies here are very flexible—feel free to add more or less of any based on what you like most or what you have/don’t have on hand.
- Substitute an extra 1/2 cup of chicken broth if you prefer not to cook with white wine.
Nutrition Estimate
Related Recipes
If you like these flavors and this type of meal, you might also want to try my lemon asparagus pasta with shrimp and pistachios, creamy Tuscan chicken, or tomato, mozzarella, and prosciutto pasta salad.
You can also FOLLOW me on PINTEREST, INSTAGRAM, and FACEBOOK for more great recipes and ideas!
This post was originally published on April 5, 2019, and has been updated with a simplified recipe, new photos, and more clear information on ingredient substitutions and serving ideas.
Very yummy and lactose free! Awesome
An earlier version of this recipe used Greek yogurt for the sauce, which is lower in lactose than other types of yogurt, though not usually lactose-free. Anyone looking for similar vibes with no lactose at all might try this light lemon herb primavera – it’s also a favorite!