Description
Indulge in a creamy and flavorful Pasta Primavera loaded with a variety of fresh spring vegetables and a luscious cream sauce. This restaurant-style dish is a true crowd-pleaser and perfect for a special dinner at home.
Ingredients
Units
Scale
Pasta:
- 300g / 10 oz linguine (or fettucine)
Vegetables:
- 150g white mushrooms, sliced
- 1/2 large zucchini, rounds
- 1 bunch broccolini
- 1 1/2 cup snow peas
- 1 bunch green asparagus
- 1 cup green peas
- 10 cherry tomatoes, halved
- 2 garlic cloves, minced
Cream Sauce:
- 5 tbsp unsalted butter
- 1 cup thickened/heavy cream
- 1/2 cup Parmigiano reggiano, grated
Cooking:
- 3 tbsp extra virgin olive oil
- 1/3 cup pasta cooking water
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves, sliced
- 2 tbsp pinenuts, toasted
Instructions
- Cut vegetables: Prepare vegetables as instructed.
- Cream Sauce: Melt butter, add cream and Parmigiano reggiano, and set aside.
- Pasta: Cook pasta and reserve pasta water.
- Cook: Saute mushrooms, then cook remaining vegetables. Combine with sauce and pasta.
- Toss: Mix pasta, vegetables, sauce, and pasta water until thickened.
- Basil & Pine Nuts: Add basil, then serve topped with pine nuts.
Notes
- This dish is indulgent but can be lightened by adjusting ingredients.
- Substitute vegetables or cream based on preference.
- Use fresh basil or lemon juice for a different flavor profile.
- Starchy pasta water is key for a thick sauce.
- To toast pine nuts, heat in a skillet until fragrant.
Nutrition
- Serving Size: 1 serving
- Calories: 874 cal
- Sugar: 11g
- Sodium: 825mg
- Fat: 56g
- Saturated Fat: 27g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 74g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 116mg
