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.

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Course: Appetizer, Main Course

Cuisine: Italian

Keyword: Pasta

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 285kcal

Equipment

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

Instructions

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.
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.
Add reserved steamed vegetables and 1 tablespoon water to the skillet. Reduce heat and simmer uncovered for 5 minutes. Set vegetables aside.
Cook linguine according to package directions. Drain and set aside.
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.
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.
Pour sauce over cooked noodles and toss. Add 1/4 cup parmesan cheese, parsley, basil, salt, and pepper; toss to combine.
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

Nutrition