Pasta Primavera

primavera feature

Spring is bursting out all over!  And Summer is practically here!  This is the perfect time to make one of our all-time favorite pasta dishes – Pasta Primavera!  Exploding with garden-fresh flavors, from mushrooms, to sweets peas, to broccoli, to zucchini.  Make it really special, and make a batch of homemade marina sauce.

If you don’t have the time to do that, then just open a can 28 oz can of crushed tomatoes, add that to some olive oil and garlic that’s been simmering for about 2 minutes, add a little dried oregano, a pinch of salt, let it simmer for about 20 minutes, and you’re good to go!  (But really, make the homemade marinara…it brings this dish to incredible heights).   This is a dish inspired from one of our favorite Italian-American restaurants in NYC:  Carmines.  Make it completely vegetarian and use veggie stock, instead of chicken stock, and omit the pancetta!  Or, just go for it!! Enjoy!

Pasta Primavera

This is a classic dish. You just can't get much better than Pasta Primavera. And this is inspired from Carmines, an amazing Italian-American restaurant in NYC. Bursting with flavor. So good!!
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Course: Italian
Cuisine: Italian
Keyword: Pasta, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 248kcal


  • 1/4 cup olive oil
  • 1/2 onion thinly sliced
  • 4 garlic cloves peeled and minced (about 2 tablespoons)
  • 1 1/2 cups sliced white button mushrooms about 8 ounces
  • 1 cup zucchini diced (about 1 whole zucchini)
  • 2 tbsp pancetta diced
  • 6 fresh basil leaves sliced and roughly chopped
  • 2 tbsp flat-leaf parsley chopped
  • 2 cups fresh marinara*
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 cup grated Romano cheese
  • 1/2 cup frozen and thawed sweet green peas
  • Kosher salt and freshly ground pepper
  • 1/4 head broccoli or two broccoli crowns, cut into 2-inch spears with florets
  • 12 oz dried penne
  • *Simple marinara: Heat 2 tablespoon olive oil add 2 minced garlic cloves, then 1 28oz can of crushed tomaotes and 1 tablespoon of dried oregano and a pinch of salt, simmer for 15 minutes.


  • In a large saute pan, heat the olive oil over medium-high heat.
  • When the oil is hot, add the onions and garlic and cook them, stirring, for about 2 to 3 minutes, or until the onions start to turn slightly golden brown.
  • Add the mushrooms, zucchini, pancetta, basil, and parsley.
  • Raise the heat to high and cook the mixture for 4 minutes, until the vegetables start to soften.
  • Add the marinara sauce, chicken stock, and heavy cream.
  • Bring the sauce to a boil over medium-high heat and boil it for 3 to 4 minutes, or until it starts to thicken.
  • Stir in 1/2 cup of the cheese and the peas.
  • Season with salt (about 1/2 teaspoon) and pepper (about 1/4 teaspoon).
  • Meanwhile, in a large pot of boiling salted water, cook the broccoli for 3 minutes.
  • Lift the broccoli from the water with a slotted spoon and add it to the sauce.
  • Reserve the water in the pot to cook the pasta.
  • Let the sauce sit, off the heat, for 15 minutes.
  • Bring the water to a boil, add the pasta, and cook for 9 minutes, or until al dente.
  • Drain the pasta well and transfer it to a shallow bowl or platter.
  • Bring the sauce to a simmer.
  • Immediately ladle it over the pasta and serve it with the remaining 1/2 cup of grated cheese on the side.


Calories: 248kcal
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