Creamy Pasta Primavera

April 11, 2026 5 Min Read

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Creamy pasta primavera is a colorful, one-skillet meal with tender-crisp spring vegetables in a rich Parmesan cream sauce. It’s an easy way to use up fresh veggies with minimal cleanup.

What is Pasta Primavera: Pasta primavera is pasta tossed with tender-crisp spring vegetables like asparagus, peas, zucchini, and peppers in a light, flavorful sauce, often finished with Parmesan.
Flavor: Rich and creamy with a buttery garlic base, sweet spring veggies, and a nutty Parmesan finish.
Why Make It: Fast, flexible, and veggie-packed, with a one-skillet sauce that keeps cleanup easy. Add chicken, shrimp, or chickpeas if you want extra protein.
Serving Suggestions: Serve with a crisp salad or a Greek cucumber salad. Add in some French bread or crusty bread to soak up the sauce.

asparagus , peppers , broth, tomatoes , garlic , peas , pasta , butter and zucchini with labels to make Creamy Pasta Primavera

Primavera Veggie Lineup

Pasta: Choose a pasta shape that holds sauce well, like penne, rotini, or farfalle, and feel free to use whole wheat or gluten-free. I used Mafalda pasta in this recipe; just be sure to cook it al dente.
Asparagus: Choose medium spears for the best texture. Snap off woody ends and cut evenly for quick cooking.
Peppers: Red, yellow, and orange peppers are sweeter than green.
Peas and Snow Peas: Trim the strings from snow peas before cooking, or swap them with sugar snap peas or thinly sliced green beans. Frozen petite peas work great and do not need thawing.
Zucchini: Slice a bit thicker so it stays tender-crisp.
Tomatoes: Add near the end so they stay juicy and bright.
Sauce: Thicken the sauce by creating a slurry with cornstarch and broth or water. Use either chicken or vegetable broth for flavor. Half-and-half can be used instead of heavy cream, but it will result in a slightly thinner sauce.

One-Skillet Primavera Flow

Cook pasta al dente and set aside (full recipe below).
Sauté vegetables with a bit of garlic and butter.
Add broth, simmer until tender-crisp, then stir in cream, peas, and tomatoes.
Whisk in a slurry to thicken, toss with Parmesan and pasta, and season. Serve immediately.

Salt the Pasta Water: This keeps the noodles well seasoned.
Cook the Pasta Al Dente: The noodles will cook more in the sauce.
For Perfect Veggies: Cut the veggies evenly and add the quick-cooking ones (peas and tomatoes) later.
Prevent the Parmesan from Clumping: Whisk the Parmesan off the hottest heat, so it melts smoothly.
Sauce Too Thick? Loosen with a splash of broth, pasta water, or milk.
Sauce Too Thin? Simmer for 1 to 2 minutes after the slurry, then add cheese.
For Extra Flavor: Add lemon zest or a small squeeze of lemon right before serving.

Leftovers That Reheat Well

Keep leftover pasta primavera in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of milk, stirring until creamy.

Light and Fresh Sides for Pasta Night

Did you make this Pasta Primavera? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Cook pasta al dente according to package directions and set aside.
In a large skillet add butter and melt over medium heat. Add garlic and cook until fragrant, about one minute.
Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2 to 3 minutes or until vegetables are tender-crisp.
Stir in heavy cream, peas and tomatoes and simmer an additional 2 to 3 minutes.
Make a slurry by combining cornstarch with 1 tablespoon of broth or water. Whisk the cornstarch into the pan until the sauce thickens.
Stir in parmesan and pasta. Season with salt & pepper to taste. Serve immediately.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little milk to thin out the sauce.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta

Cuisine American, Italian

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