Creamy Pasta Primavera

Creamy Pasta PrimaveraRecipe
6 Servings

Cost per Serving:



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1 pound fettuccine
2 teaspoons olive oil
1/2 sweet onion, thinly sliced
1 (10 oz.) package frozen baby peas, thawed
1 (10 oz.) package grape tomatoes, halved
4 tablespoons butter
3/4 cup heavy cream
1 1/2 cups grated Parmesan
Kosher salt
Black pepper
6 ounces thinly sliced ham, cut into 1/2-inch pieces


Prep: 10 Minutes
Cook: 25 Minutes

In a large pot of boiling salted water, cook pasta until al dente, 10 to 12 minutes. Drain, reserving 3 Tbsp. pasta water; set aside pasta and water.

Heat oil in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in peas and reserved pasta water and cook for 1 minute. Add tomatoes and cook just until softened, 1 to 2 minutes. Remove from heat.

In same pasta pot, melt butter over medium heat. Stir in cream and cheese; season to taste with salt and pepper. Cook sauce, stirring, for about 3 minutes. Add vegetable mixture, pasta and ham, and toss together until well combined. Serve warm.

Created date

May 2006

Nutritional Information

Calories 682
Fat 36 g
Satfat 21 g
Protein 30 g
Carbohydrate 62 g
Fiber 4 g
Cholesterol 138 mg
Sodium 233 mg