Best 10 Creamy Pasta Primavera Recipes

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Creamy pasta primavera is a delicious and versatile dish that is perfect for any occasion. The combination of creamy sauce, fresh vegetables, and tender pasta creates a flavor and texture that is sure to please everyone at the table. Plus, it's a great way to get your daily dose of vegetables. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, creamy pasta primavera is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

CREAMY SHRIMP PASTA PRIMAVERA



Creamy Shrimp Pasta Primavera image

This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.

Provided by Littlechef

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 4

Number Of Ingredients 15

½ (8 ounce) package spaghetti
3 tablespoons olive oil
¼ cup chopped onions
1 large clove garlic, minced
⅓ cup sliced fresh mushrooms
¼ cup chopped red bell pepper
1 pound uncooked medium shrimp, peeled and deveined
1 splash white wine
1 pinch dried oregano
½ cup heavy cream, or to taste
3 tablespoons butter
1 tablespoon all-purpose flour
1 pinch salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
1 tablespoon chopped fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
  • Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g

CREAMY PASTA PRIMAVERA WITH CHICKEN AND SAUSAGE



Creamy Pasta Primavera with Chicken and Sausage image

An amazing mix of fresh summer veggies, hearty meat, and a princess sauce makes this chicken pasta primavera dish one to remember for generations! This pairs well with a fresh salad, warm bread and olive oil for dipping, and a fresh fruit mix of strawberries, blueberries, raspberries, and pineapple.

Provided by Caleb Johnson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 8

Number Of Ingredients 13

3 tablespoons butter, or as needed
1 skinless, boneless chicken breast, chopped
½ pound bratwurst sausage, cut into chunks
1 teaspoon dried basil
1 teaspoon dried oregano
1 small head broccoli, chopped
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 red bell pepper, chopped
1 pound dry fettuccine pasta
1 (24 ounce) jar garlic and herb pasta sauce (such as Hunts®)
14 ½ ounces homestyle Alfredo sauce (such as Prego®)
1 tablespoon minced garlic

Steps:

  • Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.
  • Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
  • Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

Nutrition Facts : Calories 594 calories, Carbohydrate 61.9 g, Cholesterol 58.9 mg, Fat 31 g, Fiber 6.2 g, Protein 19.6 g, SaturatedFat 12.5 g, Sodium 1161.8 mg, Sugar 12.6 g

CREAMY PASTA PRIMAVERA FOR TWO



Creamy Pasta Primavera for Two image

"When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp colorful vegetables and a creamy Parmesan cheese sauce." Darlene Brenden Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

2/3 cup gemelli or spiral pasta
6 ounces fresh asparagus, trimmed and cut into 2-inch pieces
1 medium carrot, cut into strips
1 teaspoon canola oil
2/3 cup cherry tomatoes, halved
1 small garlic clove, minced
2 tablespoons grated Parmesan cheese
2 tablespoons heavy whipping cream
Dash pepper

Steps:

  • Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 260 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.

CREAMY GARLIC PASTA PRIMAVERA



Creamy Garlic Pasta Primavera image

Hurrah for skillet dinners that go from cooktop to dinner table in less than 30 minutes! This one gets a jump start from a frozen pasta and veggie combo.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size strips
1/3 cup water
1 bag (24 oz) frozen pasta, broccoli, carrots, sugar snap peas & garlic sauce
1/3 cup whipping cream
1/3 cup diced red bell pepper
1/2 cup shredded Parmesan cheese
Chopped fresh basil leaves, if desired

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
  • Stir in water and frozen pasta-vegetable mixture. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and bell pepper; cook 2 to 3 minutes or until hot.
  • Turn off heat. Stir in cheese. Let stand 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded Parmesan cheese if desired.

Nutrition Facts : Calories 430, Carbohydrate 29 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 0 g

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

Rich and creamy, very yummy for the tummy! Serve with garlic toast!

Provided by CORWYNN DARKHOLME

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 6

Number Of Ingredients 10

4 ounces spaghetti
⅓ cup butter, divided
½ cup chopped green onions
¼ cup sliced green bell pepper
¼ cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
¾ cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
⅓ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 18.5 g, Cholesterol 99.7 mg, Fat 33.8 g, Fiber 1.4 g, Protein 17 g, SaturatedFat 18.9 g, Sodium 924.6 mg, Sugar 2.8 g

CREAMY PASTA PRIMAVERA -- EASY!



Creamy Pasta Primavera -- Easy! image

Thanks to Bert for the inspiration for this recipe, which is very easy to make if you need a quick meal. You can add any veggies you like to this dish.

Provided by Sackville

Categories     Vegetable

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 10

150 g pasta (penne works well)
2 large mushrooms, sliced
1 small zucchini, sliced
1/2 cup green peas
4 medium tomatoes, cored and chopped
1 spring onion, chopped
200 g ricotta cheese
1/8 cup milk
2 teaspoons hot sauce
2 tablespoons oil

Steps:

  • Heat a large pot of water to boiling and throw in the pasta.
  • Meanwhile, heat 1 tbsp of the oil in a small sauce pan and put in the white part of the spring onion.
  • Fry for about 30 seconds and then add the tomatoes.
  • Bring to a simmer and let cook for about 10 minutes, adding a spoonful of water if the tomatoes get too dry, until you have a sauce.
  • While the tomatoes are simmering, you can lightly fry your veggies in the other tbsp of oil.
  • When the tomatoes have cooked down, add the ricotta, milk and hot sauce.
  • Blend with a hand blender to make the sauce smooth.
  • Drain the pasta and toss with the sauce.
  • Top with the veggies, green part of the spring onion and parmesan cheese if desired.
  • Salt and pepper to taste.

SKINNY BRIDE'S GUIDE TO CREAMY PASTA PRIMAVERA



Skinny Bride's Guide to Creamy Pasta Primavera image

I found this on Kraft Foods -- sometimes I add some shrimp if I am feeling like a splurge, or I sub tuna or turkey for the chicken breast if I want lower fat and higher protein.

Provided by SarahBeth

Categories     One Dish Meal

Time 45m

Yield 1 pasta dish, 4-6 serving(s)

Number Of Ingredients 10

3 cups penne pasta, uncooked
2 tablespoons light Italian dressing
1 tablespoon minced garlic
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1 1/2 cups fresh asparagus, cut into one inch lengths
1 red pepper, chopped
1 cup reduced-sodium fat-free chicken broth
4 ounces reduced-fat cream cheese, cubed
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta as directed on package.
  • While the pasta is cooking, heat dressing in large skillet on medium heat.
  • Add garlic, chicken and vegetables; cook 10 to 12 minutes or until chicken is cooked through, stirring frequently.
  • Add broth and cream cheese; cook 1 minutes or until cheese is melted, stirring constantly.
  • Add Parmesan cheese; mix well.
  • Drain the pasta and return to pot.
  • Add chicken and vegetable mixture; toss lightly. Cook 1 minute or until heated through.
  • Sauce will thicken after standing.

CREAMY ITALIAN PASTA PRIMAVERA



Creamy Italian Pasta Primavera image

This creamy pasta primavera combines pasta and fresh vegetables with a delicious, cheesy white sauce.

Provided by laur laur

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package penne pasta
3 tablespoons butter
¼ pound fresh green beans, cut into 1/2-inch pieces
10 spears fresh asparagus, cut into 1/2-inch pieces
1 carrot, julienned
1 zucchini, chopped
6 shiitake mushrooms, sliced
1 tomato, chopped, divided
2 cups chopped baby spinach
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup heavy cream
¼ cup grated Parmesan cheese
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon lemon juice, or to taste
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • While penne is cooking, melt butter in a large skillet or wok over medium-high heat. Add green beans, asparagus, and carrot and cook for 3 minutes. Add zucchini, mushrooms, and 3/4 of the chopped tomato; cook and stir until veggies are bright, 4 to 5 minutes. Add spinach and stir until wilted, about 2 minutes.
  • Sprinkle salad dressing mix over veggies and gradually add cream, stirring until combined. Bring to a boil. Cook, stirring occasionally, until sauce has thickened to desired consistency, 2 to 3 minutes. Add cooked penne and 1/4 cup Parmesan cheese; toss to combine.
  • Plate pasta. Top each serving with remaining Parmesan, remaining tomato, a dash of lemon juice, and pepper.

Nutrition Facts : Calories 576.7 calories, Carbohydrate 55.2 g, Cholesterol 111 mg, Fat 34.4 g, Fiber 5.6 g, Protein 14.9 g, SaturatedFat 20.8 g, Sodium 1034 mg, Sugar 8.3 g

Tips for Making the Best Creamy Pasta Primavera:

  • Use fresh, seasonal vegetables. This will give your pasta primavera the best flavor and texture.
  • Don't overcook the vegetables. They should be tender-crisp, not mushy.
  • Use a good quality pasta. This will make a big difference in the overall flavor of the dish.
  • Don't skimp on the sauce. The sauce is what brings all the flavors together.
  • Add some fresh herbs to the sauce. This will brighten up the flavor and give it a more complex taste.
  • Serve immediately. Creamy pasta primavera is best when served fresh and hot.

Conclusion:

Creamy pasta primavera is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal or a special occasion dinner. With its creamy sauce, tender vegetables, and flavorful pasta, creamy pasta primavera is sure to be a hit with everyone who tries it.

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