Pasta Primavera

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Pasta Primavera

Recipe for Pasta Primavera

Pasta Primavera is my favorite pasta dish. I find it to be lighter than other pasta dishes and I love the vegetables. You can substitute other fresh vegetables for the ones we’ve used, such as sliced carrots, celery, onions, red or green peppers, zucchini, green beans or snow peas. Also you can substitute the pasta – I like penne.

INGREDIENTS for Pasta Primavera

  • 1 lb Asparagus 500 g
  • 1 small bunch Broccoli, cut in florets 1
  • 1 small head Cauliflower, cut in florets 1
  • ½ cup Light or Whipping Cream 125 mL
  • ½ cup Ricotta Cheese 125 mL
  • ¼ cup freshly grated Parmesan or Romano Cheese 50 mL
  • ¼ cup Olive or Corn Oil 50 mL
  • 3 cloves, Garlic, minced 3
  • ½ lb Fresh Mushrooms, thickly sliced 250 g
  • ½ lb Whole Wheat Noodles, Egg Noodles or Fettuccine 250 g
  • Salt and freshly ground
  • Pepper


  • 6 to 8 Cherry Tomatoes 6 to 8
  • ¼ cup chopped Fresh Parsley Chopped Fresh 50 mL
  • Chives (optional)

METHOD for Pasta Primavera

Break off tough bottoms of asparagus; slice asparagus diagonally into 1- ½ -inch (4 cm) lengths.

In large pot of boiling water, cook asparagus for 3 to 4 minutes or until tender-crisp; with slotted spoon, remove asparagus and set aside. In same pot of water, cook broccoli and cauliflower until tender-crisp; with slotted spoon, remove vegetables. Reserve water for cooking pasta.

In small bowl, combine cream, ricotta and Parmesan. Set aside.

In large skillet, heat oil; cook garlic over medium heat for 2 minutes. Add mushrooms and cook, stirring occasionally, for 5 minutes.

Meanwhile, cook pasta in boiling vegetable cooking liquid, adding more water if needed, until pasta is al dente (tender but firm) or according to package directions; drain.

To mushrooms in skillet, add asparagus, broccoli and cauliflower and cook for 2 minutes or until vegetables are hot and tender.

Lightly toss together pasta, vegetables and cheese mixture. Season with salt and pepper to taste. Transfer to warm serving platter and garnish with cherry tomatoes, parsley and chives, if using. Makes 2 or 3 main-course servings or 4 to 6 appetizer-sized servings.

More Pasta Dishes

Good Housekeeping Pasta!: Our Best Recipes from Fettucine Alfredo & Pasta Primavera to Sesame Noodles & Baked ZitiGood Housekeeping Pasta!: Our Best Recipes from Fettucine Alfredo & Pasta Primavera to Sesame Noodles & Baked Ziti by Good Housekeeping (Editor) a collection of Good Housekeeping’s 100 all-time family favourites. Tips on selecting, preparing, and storing pasta–and the accompanying sauce–ensure great pasta every time

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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