This easy pasta primavera is loaded with colorful veggies and topped with delicious creamy sauce. Super adaptable with lots of different veggies, this 30-minute meal is meatless, fresh, and tasty.
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I was really craving a spring dish the other day when the sun came out. I remembered this delicious pasta primavera recipe I’ve made for years. Light and tasty, it really hits the spot and I just had to share it with you.
Loaded with veggies, this meal is fresh tasting and meatless. One of my favorite things about it is how adaptable it is for veggies of all seasons.
This spring version I”m sharing has broccoli, red bell peppers, and asparagus. Yum! But I’m already dreaming about summer variations using zucchini and yellow squash and maybe an orange bell pepper, doesn’t that sound good?
One of the best things about this recipe is how fast it comes together – under thirty minutes. It’s a great meal to whip up for a quick weeknight dinner. I love that there is an option to throw the veggies in during the last few minutes of cooking time in the pasta pan (hurray for saving dishes!). And why not, since everything just gets all mixed together anyway, right?
If you like the veggies fairly crunchy, add them during the last 5 minutes of cooking time for the pasta. If more tender veggies is your thing, then add them just a bit earlier if you’d like.
The sky’s the limit as far as veggies are concerned, my friends. Pick your favorites. Since root vegetables (carrots, for example), take a bit longer to soften, I recommend cooking them separate until they are tender. I personally would probably sautée the carrots in butter like this recipe if I were adding them since I don’t much care for boiled or steamed carrots. Just a thought. But there really are no hard fast rules here.
Oh and another thing, it’s meatless…but…after I made it, my husband told me that he was thinking this dish would be amazing with cooked shrimp added and the funny thing is I was thinking the exact same thing. We haven’t tried it yet, but I’ll bet it’s tasty. Grilled chicken would also be an amazing addition or served on the side.
I can’t wait to hear what you come up with, my friends. Leave me comment and let me know if you’ve tried the recipe. I’d love to hear.
Easy Pasta Primavera
This easy pasta primavera is loaded with colorful veggies and topped with delicious creamy sauce. Super adaptable with lots of different veggies, this 30-minute meal is meatless, fresh, and tasty.
Ingredients
- 1 pound spaghetti see note
- 1 pound broccoli about 1 bunch, cut into bite-sized pieces
- 1 pound asparagus about 1 bunch, cut into 1-inch pieces
- 1 large red bell pepper cut into ½ to 1-inch pieces
- ¼ cup butter
- 2 cloves garlic minced
- 1 cup heavy cream see note
- ½ cup milk
- 1 cup small curd cottage cheese
- 1 cup (4 ounces) Parmesan cheese + more for serving
- fresh basil chopped, optional
- 2 to 4 green onions chopped
- salt and pepper to taste
Instructions
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Cook pasta in large pot according to package directions (I use 5 quarts water plus 1 ½ tablespoons salt). While pasta is cooking, prepare veggies. Add the prepared vegetables to the pasta during the last 5 to 7 minutes of cooking time or you can steam or stir fry them separately until tender (see note).
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Meanwhile, melt butter in medium saucepan. Add garlic and saute until aromatic, about 1 minute. Stir in milk and cream and heat until warm, about 3 minutes.
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Then add cottage and Parmesan cheese and stir until cheese is melted and sauce thickens slightly. Adjust the heat as need to keep from boiling and maintain a low simmer.
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When pasta and veggies are tender, drain them with a colander and return to cooking pot. Add the sauce, chopped green onions, and chopped basil, if desired. Toss to combine. Serve with grated Parmesan cheese, if desired.
Recipe Notes
1. Any stringy pasta (e.g. linguine, fettuccine or angel hair) will work in this recipe.
2. Add the veggies to the last 5 minutes of pasta cooking time for crunchy veggies. Add to the last 7 minutes for more a bit more tender vegetables. Or you can easily steam or stir fry them separate.
3. Variations: This recipe is super adaptable with all different kinds of veggies. Some ideas to try are yellow summer squash, zucchini, any color of bell pepper, snow pea pods, and cauliflower. I’d love to hear what yummy versions you come up with. You could also add chopped tomatoes at the end with the green onions.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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