Go Back
spring garden pasta primavera

Spring Garden Pasta Primavera

This vibrant spring pasta primavera combines fresh seasonal vegetables with a light parmesan cream sauce for a restaurant-quality meal at home. Tender asparagus, broccoli, snow peas, and squash are perfectly steamed then tossed with linguine in a delicate wine-infused sauce. It's comfort food that feels indulgent while still being packed with nutritious vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables:
  • 4 ounces asparagus cut into 1-inch pieces
  • 1/2 cup broccoli florets
  • 1/2 cup fresh snow pea pods cut into 1-inch pieces
  • 1/2 cup yellow squash sliced
  • 1/2 cup zucchini sliced
  • 8 ounces mushrooms sliced
  • 1 garlic clove chopped
  • 1 tablespoon water
  • Cooking spray
For the Pasta and Sauce:
  • 8 ounces linguine uncooked
  • 2 tablespoons dry white wine
  • 1/4 teaspoon chicken bouillon
  • 3/4 cup skim milk
  • 1 tablespoon flour
  • 1/4 cup + 1 tablespoon parmesan cheese divided
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh basil
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper

Equipment

  • Chef's Knife
  • Chopping Board
  • Steamer
  • Skillet
  • Medium Saucepan

Method
 

  1. Arrange asparagus, broccoli, snow peas, yellow squash, and zucchini in a steamer over boiling water. Steam for 15-20 minutes or until vegetables are crisp-tender. Set aside.
  2. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot. Add mushrooms and garlic; sauté for 5 minutes or until mushrooms are tender.
  3. Add reserved steamed vegetables and 1 tablespoon water to the skillet. Reduce heat and simmer uncovered for 5 minutes. Set vegetables aside.
  4. Cook linguine according to package directions. Drain and set aside.
  5. Combine 1/4 cup hot water, wine, and bouillon in a small saucepan. Bring mixture to a boil and cook until reduced to 2 tablespoons.
  6. In a small bowl, combine milk and flour, stirring well. Gradually add flour mixture to wine mixture, stirring constantly for 5 minutes or until thickened and bubbly.
  7. Pour sauce over cooked noodles and toss. Add 1/4 cup parmesan cheese, parsley, basil, salt, and pepper; toss to combine.
  8. Serve on a large platter and top with reserved vegetable mixture. Sprinkle with remaining 1 tablespoon parmesan cheese.

Notes

Substitute vegetable broth for chicken bouillon to make this dish vegetarian
Don't overcook the vegetables - they should remain crisp-tender for the best texture
You can prepare the vegetables up to a day ahead and reheat gently before serving
Heavy cream can be substituted for skim milk for a richer sauce, though this will increase calories
Fresh herbs make a significant difference in flavor, but dried herbs can be substituted using 1/3 the amount
Any short pasta like penne or rigatoni can be used instead of linguine