Pasta- Spring Primavera

Pasta- Spring Primavera

Ready in 45 minutes

Great dish for spring and summer - can easily be varied if you have different veggies or would like to add protein.

Top-ranked recipe named "Pasta- Spring Primavera"

4.5 avg, 2 review(s) 100% would make again


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1 1/2 cups Baby carrots
3 cups Pasta; cavatappi or penne, cooked, 8 oz dry
1 teaspoon olive oil
2 cups Pattypan squash; halved
3/4 cup Peas
1 teaspoon Salt
1/4 teaspoon Black pepper
2 cloves Garlic; minced
1/4 cup White wine
1/3 cup Whipping cream
1 tablespoon Lemon juice
1/4 cup Parmesan; shredded
1/4 cup Basil; chopped
1/4 cup Parsley; chopped

Original recipe makes 4 Servings



Bring 2 quarts of water to a boil in a stockpot. Add carrots; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add squash; saute 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil and parsley.

Variations: Green beans or asparagus instead of carrots. Add in pieces of pre-roasted chicken, chunks of tuna or sauteed shrimp.

Pair with Sauvignon Blanc.


Added on Award Medal
Verified by stevemur

With roasted chicken and some other veggies - still delish! photo by katehandel katehandel

Calories Per Serving: 604 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Easy, delicious and everybody wanted seconds!
BMom 1 year ago
[I posted this recipe.]
katehandel 5 years ago
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