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5 from 13 votes
Overhead photo of bowl filled with pasta primavera
Pasta Primavera
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Pasta Primavera is a year round favorite! Customize it with what veggies are seasonally available!

Course: Main Dish
Cuisine: American
Keyword: Healthy-ish Comfort Food, Vegetarian
Servings: 6
Calories: 656 kcal
Author: MaryAnn Dwyer
  • 4 cups broccoli florets
  • 2 cups red bell pepper, cut into thin strips (about 3 inches long)
  • 2 cups yellow bell pepper, cut into thin strips (about 3 inches long)
  • 2 cups carrots, cut into thin strips (about 3 inches long)
  • 2 Tbsp. olive oil
  • 2 1/2 cups cherry or grape tomatoes
  • 1 medium red onion, sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 16 oz. pasta noodles, I used chifferi
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 Tbsp. butter
  • 1/3 cup fresh basil leaves, roughly chopped
  1. Add the broccoli, red and yellow peppers and carrots to a large bowl. Pour boiling water over veggies making sure they are totally covered. Let stand for 4 minutes. Drain and then rinse under cold water. Set aside.

  2. In a large skillet over medium-high heat saute tomatoes and onion for 3-4 minutes until tomatoes start to burst. Add garlic and continue to cook for one minute. Add the blanched veggies and cook for an additional 4 minutes. While veggies are cooking, cook pasta according to package directions.

  3. Add pasta to veggies. Add heavy cream, Parmesan cheese and butter and gently toss until butter is melted and mixture is well combined. Pour mixture into a large bowl, Season with salt and pepper and top with chopped basil. Serve immediately with additional Parmesan cheese, if desired.

Nutrition Facts
Pasta Primavera
Amount Per Serving
Calories 656 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g106%
Cholesterol 83mg28%
Sodium 593mg26%
Potassium 927mg26%
Carbohydrates 77g26%
Fiber 8g33%
Sugar 10g11%
Protein 18g36%
Vitamin A 10649IU213%
Vitamin C 222mg269%
Calcium 205mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.