Homemade Pasta Primavera

This Homemade Pasta Primavera brings together tender broccoli, asparagus, zucchini, peas, and mushrooms tossed with fusilli in a creamy Parmesan sauce. A bright topping of sautéed cherry tomatoes, garlic, and fresh basil adds a fresh, flavorful finish.

🥦 The Ingredients

Fresh, comforting, and full of variety, this dish balances creamy richness with a bright, garden-inspired finish. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Pasta: Fusilli’s twists hold the creamy sauce well; penne, rotini, or farfalle also work.
• Vegetables: Use fresh or frozen vegetables, and swap in seasonal favorites such as green beans, bell peppers, or spinach.
• Heavy cream: For a lighter sauce, use half-and-half, though it may be less rich.
• Parmesan: Freshly grated Parmesan melts smoothly; Pecorino Romano can add a sharper, saltier flavor.
• Butter and olive oil: Butter adds richness, while olive oil brings a fruity note. Use extra olive oil in place of butter if preferred.
• Cherry tomatoes and basil: Keep these for a fresh, fragrant topping, or substitute chopped tomatoes and another tender herb such as parsley.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Primavera

• Prep everything first: Chop the vegetables, grate the Parmesan, and measure the sauce ingredients before you start cooking.
• Blanch vegetables briefly: Cook the broccoli and asparagus until just tender, then plunge them into ice water to preserve their color and texture.
• Cook pasta al dente: It will continue to soften slightly when tossed with the warm sauce.
• Reserve pasta water: Save a cup before draining; add a splash to loosen the sauce if it becomes too thick.
• Avoid overcooking the vegetables: Add them to the mushroom pan only long enough to heat through and become tender-crisp.
• Lower the heat before adding dairy: Stir in the cream, butter, and Parmesan gently to help the sauce stay smooth.
• Season in stages: Taste the vegetables, sauce, and finished pasta, adjusting salt and pepper as needed.
• Make the tomato topping just before serving: This keeps the tomatoes fresh and the basil fragrant.

👩🏼‍🍳 How to Make Homemade Pasta Primavera

1. Step 1: Add the broccoli and asparagus to salted boiling water and cook for 3 minutes. Remove with a slotted spoon and place in ice water.

2. Step 2: Cook the pasta in the same boiling water. Drain and toss with a little olive oil in a large bowl. Set aside.

3. Step 3: Heat the oil over medium heat in a large skillet. Sauté the garlic and mushrooms until soft.

4. Step 4: Remove the broccoli and asparagus from the ice water and add to the skillet along with the zucchini. Cook, stirring often, for 4-5 minutes.

5. Step 5: Stir in the pasta, cream, Parmesan chese, butter, salt, and pepper.

6. Step 6: In a separate smaller skillet, heat the oil over medium heat, and add the garlic, halved cherry tomatoes, basil, salt, and pepper. Sauté for a few minutes, until soft.

7. Step 7: Transfer the sautéed cherry tomato mixture over the pasta.

8. Step 8: Serve at once and garnish with grated Parmesan cheese.

🍽️ How to Serve

• Spoon the creamy pasta and vegetables into bowls or onto plates.
• Top each serving with the warm cherry tomato and basil mixture.
• Finish with extra grated Parmesan and freshly ground black pepper, if desired.
• Serve with garlic bread or crusty bread to soak up the sauce.
• Pair with a simple green salad for a fresh, balanced meal.

🇮🇹 More Seasonal Italian Recipes

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