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close-up of creamy pasta primavera on a beige plate

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!

Course Main Course
Cuisine American
Keyword creamy pasta primavera
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Natasha Bull


  • 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


  1. Boil a large, salted pot of water for the pappardelle and it cook al dente according to package directions.

  2. Prep your sauce ingredients.

  3. 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).

  4. 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.

  5. 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.