This Creamy Pasta Primavera recipe is a fresh and tasty medley of spring vegetables nestled in a lemony cream sauce. It's simple to make and fast!
This post is sponsored by DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
How to make creamy pasta primavera
- Boil water for the pappardelle and cook it al dente;
- Prep the sauce ingredients;
- Add the soffritto base, asparagus, peas, bell pepper, zucchini, and garlic to the skillet and sauté, stirring often, for 5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet and set aside;
- Add the chopped tomato, lemon juice, Italian seasoning, and cream to the skillet & let it reduce for about 3 minutes;
- Finish off the sauce by stirring the parmesan cheese and basil in and then adding the vegetables back to the skillet & letting them warm through.
- Drain the pappardelle and toss it with the sauce.
Easy! (Full ingredients and instructions are in the recipe card below.)
Recipe notes & tips:
- Any vegetable that's in season can work for this dish as long as it's chopped fairly small so it cooks at a similar rate to the other vegetables in the dish. If you don't like asparagus, for example, you could replace it with broccoli or broccolini.
- If you want to add a protein to this meal, I suggest adding shrimp (you can quickly sauté them along with the vegetables) or already cooked chicken.
- I don't recommend subbing the heavy cream for milk or half-and-half because there's a chance the tomatoes and lemon juice will curdle the sauce.
More delicious pasta recipes to try:
Will you give this Creamy Pasta Primavera recipe a try?
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Creamy Pasta Primavera
- 2 tablespoons DeLallo Soffritto Sautéed Vegetable Cooking Base
- 1 small bunch asparagus (look for thin stems) ends trimmed & cut into smaller pieces
- 1/2 cup frozen peas
- 1/2 bell pepper sliced/chopped
- 1 cup diced zucchini
- 3 cloves garlic minced
- 1 roma tomato chopped
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon Italian seasoning
- 3/4 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- 8 leaves fresh basil sliced thin
- 1 (8.8 ounce) package Delallo Pappardelle Egg Pasta
- Salt & pepper to taste
- Boil a large, salted pot of water for the pappardelle and it cook al dente according to package directions.
- Prep your sauce ingredients.
- Add the soffritto base (make sure to get some of the oil as well as the vegetables) to a skillet over medium-high heat. Add the asparagus, peas, bell pepper, zucchini, and garlic to the skillet and sauté, stirring often, for 5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet (I just add them to a bowl).
- Add the chopped tomato, lemon juice, Italian seasoning, and cream to the skillet. Let it bubble for about 3 minutes or until it's somewhat thickened.
- Reduce the heat to medium-low. Stir the parmesan cheese and basil into the sauce and then add the vegetables back to the skillet. Let them warm through. Season with salt & pepper as needed. Drain the pappardelle and toss it with the sauce. Serve immediately with extra parmesan cheese if desired.