Pasta Primavera

Pasta Primavera Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Fresh and flavorful, this pasta primavera chock full of vegetables makes a lovely entrée for spring. A combination of equal parts milk and cream, half-and-half creates a silky, full-bodied sauce.


4 servings (serving size: 2 cups pasta mixture, 1 tablespoon basil, and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 338
Caloriesfromfat 29 %
Fat 10.8 g
Satfat 4.7 g
Monofat 4.4 g
Polyfat 0.8 g
Protein 13.7 g
Carbohydrate 49.6 g
Fiber 7.1 g
Cholesterol 20 mg
Iron 2.9 mg
Sodium 607 mg
Calcium 205 mg


2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup (1-inch) slices asparagus (about 2 ounces)
6 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half-and-half
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese


Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

Wine note: Pasta Primavera is a burst of spring. The wine that accompanies it should be, too. Sauvignon blanc is a good option since the fresh "green" quality mirrors vegetables perfectly. But because this is a cream-based pasta primavera, I would opt instead for a pinot blanc. Rounder and more mellow than sauvignon blanc, pinot blanc at its best soars with freshness and vivacity, and is loaded with floral and citrus character. My favorite: Robert Sinskey Pinot Blanc 2005 Los Carneros, California ($18). --Karen MacNeil

David Bonom,

Cooking Light

May 2007
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