Steve's Pasta Primavera

Steve's Pasta Primavera

16 reviews, 4.1 star(s). 100% would make again

Ready in 35 minutes

Simple pasta recipe. Serve with a tossed salad with Italian dressing.

"Season to taste. Be sure to have extra basil, oregano, garlic salt and freshly ground pepper ready to add as extra flavorings. Red pepper flakes would also punch this up a bit. Season to taste, and garnish with optional chopped fresh parsley and parmesan cheese."


12 stalks Asparagus; chopped into 1-2 inch pieces
1/2 cup Chicken Stock
1/4 cup Cream
4 cups Farfalle pasta; dried
1 whole Red bell pepper; chopped
1 whole Carrot; chopped
1 medium Onion
2 tablespoon olive oil
1 tablespoon Oregano
1 teaspoon Salt
1 tablespoon Herbs de Provence; or other herb seasoning
2 cloves Garlic; crushed
1 cup Mushroom; sliced
1/4 cup Dry White wine
3 tablespoon Parmesan cheese; grated (optional)

Original recipe makes 6 Servings

Original recipe makes 6 Servings Servings


You've adjusted the recipe from 6 Servings (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6 Servings. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Bring large pot of water to rolling boil. Add farfalle. Boil for about 8 minutes; remove while still firm in the middle. (Farfalle will cook further as they cool, and in sauteing step.)

Heat large pan. Add olive oil and sauté onions and garlic. Add mushrooms and sauté until brown on edges. Remove.

As usual when you saute, start with the longer-to-cook vegetables and add the quicker-cooking ones. Start with carrots and peppers, saute for a few minutes and add asparagus last.

Add pasta, chicken broth and wine and bring to a boil. Reduce for two minutes. Turn down to low, add herbs and stir in cream. Top with parmesean and serve with tossed salad.

Verified by stevemur
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Peppers, carrots, asparagus... all come together in this delicious one-skillet meal.

Pasta Primavera. It's a delicious and filling one-skillet meal.

Calories Per Serving: 531 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Simple Tossed Salad Aka Garden Salad

I recommend pairing it with this recipe

stevemur stevemur

Link in another recipe. What would you serve with this?

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One of my favorites! Tonight I added shrimp, and I use whatever vegetables are on hand (tonight we used onions, bell pepper, and mushrooms.) And fresh basil instead of dried oregano, because the summer is almost over, and we have to use it up somehow!
Brbess26 1y ago

A big hit at my house. I recommend it.
ldoolan 1y ago

Looks good! I will be putting a twist the seasonings and adding shrimp. I know it will taste great. So before I start I will be giving this recipe 5 stars. I am cooking for a household size of six.
daniellegreen77377692 1y ago

Tried this dish for the first time at the weekend, Swapped mushroom for tomato + added chicken, Was fantastic, Good job Steve
Robert2014 1y ago

We enjoyed this! Even my 4 year old finished his portion
drewstoons 2y ago

Made healthier by omitting cream, but added cheese and turned it into a veggie pasta bake. Also added pumpkin seeds and slivered almonds. Ended up a completely different dish, but very yummy.
valerie_crandall 2y ago

I liked it however the herbs stole the show in this dish and was a bit much ... Needs more cream and its perfect !!
littleduck 2y ago

We didn't care for the dried herbs in this recipe, they overpowered the dish. However, I think the dish would be very tasty just using some fresh basil and parsley and omitting the dried herbs.
ala_75 2y ago

Easy and delicious.
stevemur 2y ago

Great with some chicken. Added a little extra chicken broth, reduced it and finished with cream.
stevemur 2y ago

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