I remember the first time I made Classic Pasta Primavera—it was a random Tuesday, and I almost ordered takeout. Instead, I tossed leftover veggies into a skillet with butter, garlic, and cream. The result? A creamy, veggie-packed dish that smelled like spring and tasted even better. It’s a throwback that still totally works.
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Why You’ll Love This Classic Pasta Primavera
Craving something cozy, colorful, and full of veggies? Classic Pasta Primavera is your go-to. It’s creamy but not heavy. Fast to make. Easy to tweak with whatever’s in your fridge. Angel hair or spaghetti keeps it light and twirly. The sauce? Garlicky, silky, and packed with fresh flavor.
It feels fancy but takes just 30 minutes—perfect for busy nights.
Make it with spring asparagus or fall zucchini. This dish works year-round and never disappoints.
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Classic Pasta Primavera: A Fresh, Creamy Weeknight Favorite
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A creamy, veggie-packed dish with angel hair or spaghetti. Quick, fresh, and full of flavor—ready in 30 minutes.
Ingredients
1 heaping cup broccoli florets
4 asparagus spears, trimmed and cut into 1-inch segments
1/2 cup snow peas
1/2 pound angel hair pasta or spaghetti
4 tablespoons unsalted butter
3 garlic cloves, minced
1 small zucchini, diced
3 Roma or paste tomatoes, seeded and diced
1/4 cup chicken or vegetable stock
1/2 cup heavy cream
1/2 cup peas (fresh or frozen)
1/2 cup grated Parmesan cheese
12 basil leaves, chopped
Kosher salt, to taste
Black pepper, to taste
Instructions
1. Blanch broccoli for 1 min, add asparagus for 1 min, then snow peas for 30 sec. Shock in ice water and drain.
2. Melt butter in skillet. Sauté garlic and zucchini for 1 min. Add tomatoes, cook 2 min.
3. Pour in stock, bring to boil. Stir in cream, peas, and blanched veggies. Simmer gently.
4. Add Parmesan, stir until thick but smooth. Add broth/cream if needed.
5. Cook pasta: 1–2 min for angel hair or 8–12 min for spaghetti.
6. Toss pasta into sauce. Add basil, salt, and pepper. Serve immediately.
Notes
Cook angel hair right before serving to prevent clumping.
Adjust sauce with water or cream if it thickens.
Pairs beautifully with a dry white wine.
Nutrition
- Serving Size: 1 plate
- Calories: 411
- Sugar: 7g
- Sodium: 429mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 75mg
Ingredients You’ll Need
Here’s what you’ll need to make this fresh and creamy Classic Pasta Primavera:
- 1 heaping cup broccoli florets
- 4 asparagus spears, trimmed and cut into 1-inch pieces
- 1/2 cup snow peas
- 1/2 pound angel hair pasta or spaghetti (your choice)
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 small zucchini, diced
- 3 Roma or paste tomatoes, seeded and diced
- 1/4 cup chicken or vegetable stock
- 1/2 cup heavy cream
- 1/2 cup peas (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- 12 basil leaves, chopped
- Kosher salt and black pepper to taste
Swap-ins: Can’t find angel hair? Use spaghetti or even linguine. No asparagus? Go with green beans or bell peppers.
How to Make Classic Pasta Primavera
Prep and Blanch the Vegetables
Start by blanching the veggies to keep them vibrant and crisp-tender. Boil a pot of water, toss in the broccoli for one minute, add asparagus for another minute, and finish with snow peas for 30 seconds. Shock them all in ice water to stop the cooking—this trick keeps Classic Pasta Primavera bright and lively.
Build the Creamy Sauce
Melt the butter in a large skillet, then sauté the garlic and zucchini for a minute. Add in the tomatoes and sauté another 2 minutes. Pour in your stock and bring it to a boil, then stir in the cream, peas, and the blanched vegetables. Let everything simmer gently so the flavors mingle and the sauce becomes silky without reducing too much.
Cook and Combine the Pasta
Cook your pasta—angel hair takes just 1–2 minutes, spaghetti about 8–12. Don’t overdo it; Classic Pasta Primavera shines when the pasta is just right. Toss the cooked pasta into your skillet of creamy sauce, stir in the Parmesan until it thickens, and finish with chopped basil, salt, and a generous crank of black pepper. If the sauce gets too thick, loosen it up with a splash of water or cream.
Tips for the Best Pasta Primavera
- Cook angel hair just before serving to avoid clumping.
- Use the freshest vegetables you can find—Classic Pasta Primavera is all about celebrating what’s in season.
- Don’t overcook the sauce—just simmer gently so it stays silky and doesn’t split.
For a cozy twist on the traditional, try a cozy alternative to traditional pasta primavera that brings in the same creamy vibes with even less prep.
Storing and Reheating Leftovers
Store any leftovers of your Classic Pasta Primavera in an airtight container in the fridge for up to three days. The sauce will thicken as it cools, so when reheating, add a splash of water or cream to loosen it up. Warm gently on the stove or in the microwave until just heated through.
Nutrition at a Glance
Each serving (of four) has about:
- Calories: 411
- Fat: 27g (16g saturated)
- Carbs: 33g
- Fiber: 5g
- Protein: 12g
It’s light, satisfying, and surprisingly nutritious for a creamy pasta dinner. If you’re curious about “calories in Classic Pasta Primavera” or need a “healthy creamy pasta” option, this one checks the boxes.
Frequently Asked Questions (FAQ)
Can I make Classic Pasta Primavera ahead of time?
You can, but it’s best enjoyed fresh. If making ahead, reheat gently with a bit of cream or water to avoid a clumpy sauce.
What vegetables work best in primavera?
Stick with spring faves like asparagus, zucchini, peas, and broccoli. Bell peppers or cherry tomatoes also shine here.
Can I make it without cream or dairy?
Absolutely! Use cashew cream or full-fat coconut milk, and skip the Parmesan or sub in a vegan version.
Craving more veggie-packed meals? Try this light and flavorful shrimp fried rice—a great no-noodle option that still brings the comfort.
For the full backstory on the authentic history of pasta primavera and its origin at Le Cirque, it’s a fun read. And don’t miss how to blanch vegetables like a pro.