Creamy Pasta Primavera

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

1. Boil water for the pappardelle and cook it al dente;
2. Prep the sauce ingredients;
3. 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;
4. Add the chopped tomato, lemon juice, Italian seasoning, and cream to the skillet & let it reduce for about 3 minutes;
5. 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.
6. 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:

• Caprese Tortellini Pasta Salad
• Creamy Lemon Asparagus Pasta
• Simple Fresh Zucchini Pasta Sauce

Will you give this Creamy Pasta Primavera recipe a try?

Questions? Made this recipe? Leave me a comment below! And, as always, tag me #saltandlavender on Instagram so I can see your creations.

5 from 3 votes

Creamy Pasta Primavera

By Natasha Bull

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!

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.

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