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White plate with linguine in a creamy primavera sauce. Zucchini, broccoli and beans are mixed through with peas, pine nuts and lemon zest on top.

Easy Pasta Primavera Recipe


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5 from 8 reviews

  • Author: Emilie Pullar
  • Total Time: 30 minutes
  • Yield: 2 people
  • Diet: Vegetarian

Description

This easy pasta primavera recipe is a classic pasta dish for a reason. A delicious light cream sauce packed with fresh vegetables and flavoured with parmesan cheese and garlic. Although traditionally a spring and summer dish, I eat this all year round as you can interchange the vegetables


Ingredients

200 grams pasta, I used linguine

1 tablespoon butter

3 garlic cloves, finely diced

3/4 cup cream

1/2 teaspoon black pepper

60 grams parmesan, finely grated

1 tablespoon olive oil

3 cups vegetables, chopped, I used a combination of broccoli, green beans, zucchini and peas (see notes)

1 tablespoon lemon juice

Handful fresh basil leaves

1 tablespoon pine nuts, toasted

Lemon zest to serve

Salt to taste


Instructions

  1. Cook your pasta in a pot of well salted boiling water according to package instructions (I tend to do 1 min under). Reserve a mug of the pasta water before draining.
  2. Make the cream sauce. Heat the butter on a medium heat in a saucepan and gently fry the garlic for a minute, not letting it brown. 
  3. Add the cream and bring to a gentle simmer, adjust the heat if needed, it shouldn't be aggressively bubbling at any point.
  4. Add the parmesan in a few separate lots, letting each addition melt before adding the next. When the cheese has fully melted turn the heat down to low and leave on the stove, whisking every so often while you cook the vegetables. If your stove top is still quite warm on lowest setting take it off the heat altogether.
  5. Heat the olive oil in a large skillet over a medium high heat and add the broccoli and beans. Cook for 3 - 4 minutes.
  6. Add the zucchini and cook for a further 2 minutes or so. You don't want to cook the vegetables for too long, they need to retain some nice crunch and they will soften up in the sauce.
  7. Turn the heat down to medium or medium-low and add the cooked pasta and the cream sauce and toss well.
  8. Add the peas, lemon juice and 1/4 cup pasta water and let it all gently bubble away to thicken for a min or two.
  9. Season to taste, you might want to add a couple of big pinches of salt.
  10. Toss the basil leaves through at the last minute then serve with the pine nuts and lemon zest on top.

Notes

Vegetables - I used 1 x cup broccoli, 1 x cup zucchini, 1 cup green beans and 1/2 cup frozen peas. Use any combination you like, asparagus, bell peppers, mushrooms, anything! Just be aware of what cooks faster eg: I add the zucchini after the broccoli and beans as it cooks much faster. Check out photos above for reference of size I have chopped each one.

Peas - I use frozen peas and just let them defrost as I prepare the other ingredients and start cooking. They warm through when tossed with the sauce.

Pasta - I weigh my pasta as it is a 1 minute job and takes the guess work out. Perfect sauce to pasta ratio every time! I allow 100 grams per person dried or 150 grams per person fresh.

  • Prep Time: 15 mins
  • Cook Time: 15 minutes
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Italian Inspired