Name: Pasta Primavera
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 12 oz. pasta; 10 oz. asparagus (fresh, trimmed); 10 oz. peas (fresh or frozen); 3 tablespoons unsalted butter; 1 tablespoon garlic (3 - 4 cloves minced.); 1/2 cup white wine (- I use Sauvignon blanc but any dry white wine will work. ); 1+1/2 cups heavy cream; 1 tablespoon basil (freshly chopped or 1 teaspoon dried basil); 1+1/2 cups parmesan cheese (finely grated )

Pasta Primavera with white wine cream sauce, asparagus, and peas is delicious! This easy spring vegetable pasta recipe is ready in 15 minutes!

Primavera means spring in Italian, so pasta primavera literally means “spring pasta”. Spring has now arrived and this creamy pasta primavera recipe makes a delightful vegetarian meal for spring and beyond! This yummy pasta is so versatile that it can be enjoyed all year long. Also, even though this pasta does have Italian flavors, pasta primavera is actually an American pasta dish. Just a little fun fact!

This creamy vegetable pasta truly is delicious and I can eat copious amounts of it! The decadent creamy white wine sauce paired with the fresh seasonal vegetables is a wonderful combination! It is also super quick and easy to make. You can have it ready in as little as 15 minutes, so it’s a great dinner option for those busy weeknights, especially “Meatless Mondays”.

Asparagus and peas are the spring vegetables that I chose to use in my pasta since they are both high in protein, fiber, and vitamins. However, if you would like to add some additional protein, these Italian Roasted Shrimp are a great addition! They bake in the oven for about the same time it takes to make the pasta, so they are ready to toss in at the perfect time. For a truly decadent feast, try serving your pasta with a side of Parmesan Garlic Bread. Yum!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Pasta Primavera Ingredients

Classic pasta primavera is made using fresh spring vegetables. I used fresh asparagus and peas in my pasta since they are in season, but you can also add other fresh veggies if you would like.

pasta – I used farfalle or “bow-tie” pasta, but you can use the pasta of your choice.
asparagus – fresh asparagus spears. Asparagus is low in calories and high in nutrients, including fiber, folate, and vitamins A, C, and K.
peas – fresh peas are best but frozen peas work as well. Peas are a good source of vitamins C and E, zinc, and other antioxidants.
garlic – fresh minced garlic cloves or jarred minced garlic.
basil – dried or freshly chopped basil.
white wine – I used Sauvignon blanc, but any dry white wine will work. Chardonnay and Pinot Grigio are both great options.
unsalted butter – you can use salted if that is what you have on hand.
heavy cream – I always try to use organic dairy products.
parmesan cheese – finely grated parmesan.
parsley – freshly chopped parsley as garnish.

How to Make Creamy Pasta Primavera with Asparagus and Peas

Creamy Pasta Primavera with Asparagus and Peas is so quick and easy to make! It helps to have all of the ingredients ready before you begin since it comes together very quickly.

First, fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. While the water is coming to a boil, rinse the asparagus, trim off the woody ends, then cut the stems into approximately 1-inch pieces and leave the tips fully intact.

Next, make the pasta and sauce. While you are making the sauce, boil your pasta according to the package instructions. Add the asparagus and peas to the boiling pot of pasta for the last 3 minutes of cooking time. Drain when finished.

White Wine Cream Sauce

To make the white wine cream sauce, melt the butter in a large pan over low-medium heat. Add the minced garlic to the pan and saute for about 1 minute, or until the garlic is fragrant. Add the white wine to the pan to deglaze it, then increase heat to medium and simmer for 1 – 2 minutes.

Stir in the heavy cream and basil. Bring to a simmer and keep at a simmer for about 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan, about a 1/2 cup at a time, and whisk quickly to combine, just heating through. Tip: If you would like to thicken the sauce more, whisk in an additional 1/4 cup of finely grated parmesan. If you need to thin the sauce, whisk in an additional 1/4 cup of heavy cream.

Finally, stir in the cooked pasta, asparagus, and peas. Season with freshly ground pepper and garnish with chopped parsley and parmesan cheese if desired. Serve immediately and enjoy!

Print Recipe

Pasta Primavera

Pasta Primavera with white wine cream sauce, asparagus, and peas is delicious! This easy spring pasta recipe is ready in 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American, Italian, Vegetarian

Keyword: Pasta Primavera, Spring Pasta, Vegetable Pasta

Servings: 4

Author: Christi

Ingredients

12 oz. pasta
10 oz. asparagus fresh, trimmed
10 oz. peas fresh or frozen
3 tablespoons unsalted butter
1 tablespoon garlic 3 - 4 cloves minced.
1/2 cup white wine - I use Sauvignon blanc but any dry white wine will work.
1+1/2 cups heavy cream
1 tablespoon basil freshly chopped or 1 teaspoon dried basil
1+1/2 cups parmesan cheese finely grated

Instructions

Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. While the water is coming to a boil, rinse the asparagus, trim off the woody ends, then cut the stems into approximately 1-inch pieces and leave the tips fully intact.
While you are making the sauce, boil your pasta according to the package instructions. Add the asparagus and peas to the boiling pot of pasta for the last 3 minutes of cooking time. Drain when finished.
To make the sauce, melt the butter in a large pan over low-medium heat. Add the minced garlic to the pan and saute for about 1 minute, or until the garlic is fragrant. Add the white wine to the pan to deglaze it, then increase heat to medium and simmer for 1 - 2 minutes. Stir in the heavy cream and basil. Bring to a simmer and keep at a simmer for about 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan, about a 1/2 cup at a time, and whisk quickly to combine, just heating through.
Stir in the cooked pasta, asparagus, and peas. Season with freshly ground pepper and garnish with chopped parsley and parmesan cheese if desired. Serve immediately and enjoy!

Notes

Tip: If you would like to thicken the sauce more, whisk in an additional 1/4 cup of finely grated parmesan. If you need to thin the sauce, whisk in an additional 1/4 cup of heavy cream.

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