- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- 3 serves veg or fruit
Celebrate the freshness of seasonal vegetables with a light and easy pasta primavera. Named for Italian springtime, it’s a versatile dish that’s delicious all year round.
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 375g large spiral pasta
- 300ml light thickened cream
- 1 cup (80g) finely grated parmesan
- 2 tbs Dijon mustard
- 1 lemon, rind finely grated, juiced
- 1 tbs olive oil
- 1 red onion, thinly sliced
- 6 garlic cloves, crushed
- 1 bunch baby broccoli, cut into 3cm lengths
- 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
- 1 cup (120g) frozen peas
- 100g red Perino tomatoes, halved
- 1/2 cup finely shredded basil
- 1/4 cup (40g) pine nuts, toasted
- Basil leaves, extra, to serve
- Toasted pine nuts, extra, to serve
- Grated parmesan, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking water.
Step 2
Combine the cream, parmesan, mustard, lemon juice and lemon rind in a small bowl. Season.
Step 3
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, broccoli stems and asparagus stems. Cook, stirring, for 5 mins or until onion softens. Add the cream mixture and reserved pasta water. Bring to a simmer. Add the peas, broccoli florets and asparagus tips. Simmer for 2 mins or until peas are tender. Add the tomatoes, basil, pine nuts and pasta. Cook, tossing, for 2 mins or until pasta is heated through. Season.
Step 4
Divide among serving bowls. Top with extra basil, pine nuts and parmesan.
Recipe tip
COOK. STORE. SAVE.
Clever storage: You can freeze leftover pasta primavera for an instant meal at a later date. Pop it in an airtight container – it will last up to 3 months in the freezer. Allow the frozen pasta primavera to thaw overnight in the fridge before reheating. The best way to reheat it is in a bowl in the microwave. Stir it, then cook on high for 2-3 minutes until heated.
We cut our broccoli and asparagus stems into 3cm lengths on the diagonal. This style of slicing makes them a little thinner and ensures they cook.
For a change, you can swap the peas for podded broad beans or edamame.
If broccoli florets are large, simply halve them lengthways for even cooking.
What is pasta primavera?
Pasta primavera is Italian for ‘spring pasta’. Its origin links to an American-Italian restaurateur in 1970s New York. A combination of pasta and lightly cooked vegetables in a cream sauce, this dish is traditionally made with spring produce – but the option to swap in a variety of seasonal veggies makes it a year-round favourite. This primavera pasta recipe is full of creamy flavour and the goodness of fresh vegetables. It’s simple to make and ready to serve in 35 minutes, so it’s perfect for a busy weeknight.
What vegetables go well in pasta?
Pasta primavera (sometimes not strictly correctly called pasta a la primavera or pasta alla primavera) is a great way to get plenty of fresh vegetables on the table. In this pasta primavera recipe, baby broccoli, asparagus, peas, onions, tomatoes and basil are pan-fried and tossed with pasta, creamy parmesan sauce and lemon zest. You can customise it to suit your taste and what you have in the vegetable crisper. The green veggies here give a typical springtime flavour, but more hearty, seasonal flavours such as roasted pumpkin and chickpeas work well in winter – and you won’t lose the signature fresh flavour.
Can you add meat to pasta primavera?
This recipe for pasta primavera is vegetarian-friendly, but if you want to ramp up the protein content, you can add meat to the mix. Dice and sauté chicken or sirloin steak strips, then stir them into the vegetable combination before you add the pasta. You can also make a vegan variation of this pasta primavera recipe by stirring through a handful of vegan cheese instead of using the creamy sauce.
What to serve with pasta primavera
Loaded with veggies, pasta primavera makes a satisfying meal that needs little window dressing. Serve it in bowls, and add garlic bread and salad as sides if you have time. A simple packaged salad such as garden, Mediterranean or Caesar from the Coles Fruit & Vegetable aisle will work perfectly with this dish, or toss some rocket leaves with lemon juice and olive oil.
FAQs
Pasta primavera
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 375g large spiral pasta
- 300ml light thickened cream
- 1 cup (80g) finely grated parmesan
- 2 tbs Dijon mustard
- 1 lemon, rind finely grated, juiced
- 1 tbs olive oil
- 1 red onion, thinly sliced
- 6 garlic cloves, crushed
- 1 bunch baby broccoli, cut into 3cm lengths
- 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
- 1 cup (120g) frozen peas
- 100g red Perino tomatoes, halved
- 1/2 cup finely shredded basil
- 1/4 cup (40g) pine nuts, toasted
- Basil leaves, extra, to serve
- Toasted pine nuts, extra, to serve
- Grated parmesan, extra, to serve
Description
Celebrate the freshness of seasonal vegetables with a light and easy pasta primavera. Named for Italian springtime, it’s a versatile dish that’s delicious all year round.
Method
Step 1
Cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking water.
Step 2
Combine the cream, parmesan, mustard, lemon juice and lemon rind in a small bowl. Season.
Step 3
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, broccoli stems and asparagus stems. Cook, stirring, for 5 mins or until onion softens. Add the cream mixture and reserved pasta water. Bring to a simmer. Add the peas, broccoli florets and asparagus tips. Simmer for 2 mins or until peas are tender. Add the tomatoes, basil, pine nuts and pasta. Cook, tossing, for 2 mins or until pasta is heated through. Season.
Step 4
Divide among serving bowls. Top with extra basil, pine nuts and parmesan.