Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light May 2007


Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

338 calories; calories from fat 29%; fat 10.8g; saturated fat 4.7g; mono fat 4.4g; poly fat 0.8g; protein 13.7g; carbohydrates 49.6g; fiber 7.1g; cholesterol 20mg; iron 2.9mg; sodium 607mg; calcium 205mg.