Pasta Primavera
Published on April 17, 2023
Quick Summary
Pasta Primavera-this classic pasta dish is made with a mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It is the perfect pasta recipe for spring and summer!
Pasta nights are always good nights. A few of our favorites include: Spaghetti Carbonara, Cacio e Pepe, Baked Ziti, Spaghetti and Meatballs, and Pasta Primavera.
Pasta Primavera is a classic pasta dish that was born in the 70’s at Le Cirque, a popular New York City restaurant. It was soon being served at restaurants all over and is still a popular pasta recipe today!
I love making this pasta during the spring and summer months because it is made with lots of vegetables, a delightful lemon cream sauce, Parmesan cheese, and fresh herbs.
It is light, refreshing, colorful, and so delicious. I am so glad this pasta dish is still popular because it is one of my favorite pasta recipes.
Table of Contents
What Pasta Should I Use to Make Pasta Primavera?
Rumor has it the original recipe was made with spaghetti, but I like to use shorter pasta noodles that are about the same size as the vegetables. Easier to eat and I like shaped pasta.
Penne pasta is my favorite but farfalle, rigatoni, orecchiette, and fusilli are good options. And of course you can use spaghetti, angel hair, or fettuccine, if you want to do some slurping:)
You can use regular pasta, whole wheat pasta, or gluten-free pasta!
What Vegetables Are In Pasta Primavera?
Primavera means spring, so this pasta dish is usually made with lots of spring vegetables. But feel free to use your favorite vegetables or whatever vegetables you have in your garden or refrigerator.
You want to use a mix of colorful, fresh vegetables, but there really are no rules.
For this recipe, I used:
- asparagus
- broccoli
- bell pepper
- zucchini
- peas
- tomatoes
Mushrooms, yellow squash, artichoke hearts, carrots, spinach, and kale would also be fantastic. You really can’t go wrong, bring on the veggies!
Lemon Cream Sauce
The lemon cream sauce is DIVINE! You can make pasta primavera without cream, but I don’t like it as much…ha! I think the lemon cream sauce with fresh Parmesan and all of the veggies is the right way to go.
I mean, you are getting LOTS of veggies so the cream sauce is totally ok. Balance, right? And the cream sauce is on the lighter side, it isn’t super heavy or thick like fettuccine alfredo.
How to Make Pasta Primavera
This simple pasta recipe is perfect for weeknights, entertaining, or even lunch!
- Prep the Veggies! The hardest part is cutting up the vegetables and that really isn’t hard, it just takes a little time. You can cut the vegetables up a few days in advance and keep them in the refrigerator or you can cut them up the morning you are going to make the recipe so when it’s time to make dinner, you are ready to go! This is a great recipe to meal prep in advance.
- Cook the Pasta! Get a big pot of water boiling and add SALT! Don’t forget, the salt adds flavor to the pasta. I add about a tablespoon of kosher salt. Cook the pasta until al dente, about 11 minutes.
- Cook the Veggies! While the pasta is cooking, work on the vegetables and sauce. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. I add the zucchini after the other vegetables because it doesn’t take as long to cook. If your vegetables require different cooking times, that is fine, just start with the ones that take longer to cook and add the other veggies in later.
- Set the Veggies Aside! Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl and set aside so you can make the sauce.
- Make the Sauce! Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Combine! Stir the peas into the pot with the pasta, you don’t have to cook them first. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese, make sure you use GOOD Parmesan cheese, not the stuff in the can:) Add the remaining tablespoon of fresh lemon juice, tomatoes, and basil. Pour the pasta primavera into a large serving bowl or dish.
- Garnish! Finish the dish with parsley (or basil), extra Parmesan cheese, and crushed red pepper flakes. ENJOY!
Can I add Chicken or Shrimp?
Yes! If you want to add a protein to the pasta primavera, chicken or shrimp are good options. You can use grilled chicken, shredded rotisserie chicken, or leftover cooked chicken.
Shrimp also goes great with the pasta, veggies, and cream sauce. Plus, shrimp only takes a few minutes to cook so you wouldn’t be adding a lot of extra work to get dinner on the table!
If you want to keep the recipe vegetarian, but add more protein, stir in chickpeas or white beans.
What to Serve with Pasta Primavera
This pretty pasta dish is really quite filling. It could be a meal on it’s own, but if you want to make a few side dishes to serve on the side, here are a few of our favorites.
- Garlic Bread or Caprese Garlic Bread
- Bruschetta
- Parker House Rolls
- Simple Kale Salad, Butter Lettuce Salad, Simple Arugula Salad, or Easy Green Salad
- Lemon Butter Chicken
- Easy Skillet Chicken Thighs
How to Store
Transfer leftover pasta to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or in a pan on the stove top.
More Pasta Recipes
- Pasta Pomodoro
- Lemon Spaghetti
- Broccoli Pasta
- Spaghetti and Meatballs
- Sheet Pan Pasta Bake
- Easy Pasta Salad
Find all of our Pasta Recipes HERE!
Pasta Primavera
Equipment
- Large Pot (I use my Staub Dutch oven for this)
- Large Skillet (I use my Lodge cast iron skillet!)
Ingredients
- 16 oz penne pasta
- 1 tablespoon olive oil
- 8 oz asparagus, cut into 1 ½-inch pieces
- 1 yellow bell pepper, cut into 1 ½-inch pieces
- 2 cups small broccoli florets
- 1 small zucchini, chopped
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 4 garlic cloves, minced
- Zest of 1 lemon
- Dash crushed red pepper flakes
- 1 cup vegetable broth
- ½ cup heavy cream
- 3 tablespoon lemon juice, divided
- 1 cup frozen peas
- ½ cup shredded Parmesan cheese
- 1 ½ cups halved grape tomatoes
- ¼ cup chopped basil
- 2 tablespoons Italian parsley, for garnish
- Extra parmesan cheese, for garnish
- Crushed red pepper flakes, for garnish
Instructions
- Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
- Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
- Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
- Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.
- Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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I’m going to have to try this soon! I love making homemade spinach pasta for it! That means I don’t have it all that often.
Spinach pasta would be so good!
Maria, this looks super! Does it reheat well or should I halve the recipe if need be? Thanks in advance!
Thanks! Yes, you can reheat leftovers, we ate it the next day and it was still delicious!
Do you have a recommendation to a lower calorie alternative to the heavy cream?
You can use half and half. You can even try milk, but it won’t be as creamy.
Evaporated milk works a lot better than regular milk! They even have lactose free and almond varieties now, I use them all the time for creamy sauces!
Thanks for the tip!
Maria, thanks so very much for this recipe! My darling daughter-in-law came to my house for dinner on Friday night and I served your Pasta Primavera. It was so delicious! Made enough to send some leftovers home with her for my son who had worked late, and he loved it too! 5 stars!!!!! Can’t wait to make it with farmers market produce in a few weeks, but it was so good even with supermarket vegetables!
I am so glad you enjoyed the pasta primavera, it is one of my favorite pasta recipes!
This entire post absolutely ROCKS! Thank you for all the hard work you put into it.
Thank you for posting recipes withOUT meat! This vegetarian appreciates it! 🙂
You are so welcome! We have lots of vegetarian recipes on our site, check them out in the recipe index!
Looks amazing – excited to try!! Could this be served cold (more like a salad)?
Loved it! I cooked the veggies a little longer, because I didn’t want them to be too crunchy. But the flavors of adding the lemon to the sauce, it was fantastic! It is a bit time consuming to cut all those vegetables, but well worth it!
I served this tonight and it was delicious. I generally don’t measure when cooking, so I probably used a little more cream. I didn’t have asparagus and don’t really care for yellow peppers, so I added three baby Bella mushrooms and fresh green beans that were already blanched. I also added yellow squash. It was fantastic. I do think the next time I make this I will add a little brandy to the sauce. Thank you Maria for a fabulous recipe.
This recipie is awesome! I invited some friend for dinner one person was a vegetarian, I am a cook so I have made some veg dishes but not anything that could be served as a main. I found this recipie and although I tweeted it a bit to suit my cooking style it was so yummy the lemon was nice and bright and went so good with all the veggies!! This will defiantly go in my recipie box!!
Amazing! I made it with dried basil instead of fresh ( didn’t have any ;( ) but it was still great
Glad you liked the pasta!
Delicious and healthy pasta recipe! I didn’t add the third tablespoon of lemon juice as I thought it would make the dish too acidic. I also didn’t have broccoli on hand and used shredded carrots. It turned out well!
Very easy to prepare and super tasty even for the pickiest of eaters. An awesome weeknight meal.
Made this for our Easter dinner today. It was great! Varied the vegetables a bit. Used red pepper instead of yellow, no zucchini and added carrots and mushrooms. Used Protein + rotini.
Hi there. I’m getting ready to make this for dinner. You really don’t need to cook the frozen peas first?
No, if you cook them first they will be overcooked and mushy!
Delicious! I used what I had: red peppers, baby Bella mushrooms cut into lg chunks, and zucchini. And Ancient Grains ziti. My supply of popper tomatoes was low, so I added in chunks of fresh tomato at the end. Didn’t have peas or broccoli…. may try edamame instead of peas when making this next time! Nice and light, loved the lemon butter sauce. Wonder how a little dash of white wine would do in the sauce?
Delicious! My family devoured it. We added a few tweaks as in doubling the sauce (we love our pastas saucy) as well as using linguine and a bit more lemon juice. This dish was so fresh and we will most definitely be making it again.
One of our favorite spring recipes. Glad you liked it too!
I have a likely dumb question – do you think milk would work instead of heavy cream for the sauce? That’s all I have on hand. 🙁 Can’t wait to make this asap! Thank you!
Not a dumb question:) Yes, you can use milk, it won’t be as rich but still good:)
Thank you it was delicious! Do you think the sauce would freeze well?
It should be ok.
Can I use Greek yogurt and a little milk instead of heavy cream? I don’t have heavy cream.
Is it possible to use Greek yogurt and milk in lieu of heavy cream?
Yes! Enjoy!
What can I use to make this dairy free?
Wow!! This is a great recipe. The lemon creme sauce is light and fresh. My highly critical family loved it…couldn’t get enough of it. Requested again in the very near future. Bravo!
Can’t wait to try this! My family loves all of your recipes! Do you think I could sub full fat coconut milk instead of heavy cream?
Thanks!
Sure, the flavor will be different, but if you like coconut milk, go for it!
I made this tonight – SO delicious! Definitely going into our meal plan rotation
Yay!
Everything about this recipe is perfect! The blend and balance of the flavors of the cream, shallots, lemon, fresh vegetables…it’s all perfect!
Thank you for the effort put into sharing the details of the recipe! Bravo!
You are welcome! Glad you loved it!
Made this during covid quarantine and it was easy to make substitutions with what we had at home. So delicious!
Glad you liked the pasta!
Absolutely delicious! This was enjoyed by everyone and I will be making it again!
Maria,
The recipe was delicious, the lemon sauce made it perfect. I also have your cookbook and have made many of the recipes. The meatballs are delicious. And the pizza also. I was so surprised at how easy the pizza dough was to handle. Thank you for sharing such wonderful recipes.
Virginia
This pasta was so good! I can’t wait to make it again! I didn’t have the tomatoes and left out the crushed red pepper for my daughter. We loved the lemon, I may add white wine next time and cook the veggies a tiny bit longer! What a perfect dish! Great recipe!
This was absolutely delish! Family loved it. Will add to family favorites! Thank you
I am making this now and I don’t see when to put the grape tomatoes in. Any help would be appreciated.
See step 4. You add them with the basil. Enjoy!
I see where the tomatoes are added. Sorry about that.
This recipe is fabulous! Perfect combination of vegetables, pasta and lemon sauce. Thank you!
Can I use frozen veggies?
My mother is a Type 1 Diabetic. What changes would I have to do. I will be trying as soon as I am back home.
This was amazing! Highly recommend.
We made this with fresh fettuccini noodles, because fresh pasta is the best way to go. I also added cauliflower and cooked the veggies slightly longer than called for because I like a little crispness, but a bit on the softer side. I also omitted tomatoes because my family won’t eat them, but otherwise followed the instructions. I love the addition of the lemon zest which lends to a very light, fresh flavor. This dish was delicious and felt healthy, unlike other heavy pasta dishes that we tend to cook at home. My husband actually commented that this was the best pasta dish that we have had and my daughter came downstairs for leftovers later in the evening. I definitely will be making it again and again. I think I will add carrots next time and experiment with different veggies because this dish is very versatile.
Love the creamy, lemony taste! I’ll fix this dish again for sure. Thanks for such tasty recipes. I love getting them.
i absolutely love this. i make a few changes… i used part 1/2 and 1/2 and part yogurt in place of heavy whipping cream . i learned that trick from a box of amy’s mac and cheese. perfection!
i also lessened the amount of pasta, just because more vegi was my preference. thank you for this gem.
I am glad you loved the pasta! Thanks for sharing!
This was absolutely delicious. My husband and I agreed this rivaled the best pasta dishes we’ve had our beloved Italian restaurant. I didn’t have a number of the veggies listed so I used what I had on hand and it still turned out delicious. The sauce was amazing. I’m making this again for our Valentine’s dinner. Thank you!
I always try vegetarian recipes when my husband is not here for dinner since I’m not the biggest fan of cooking/eating meat. This was AMAZING! One of the closest primavera recipes I’ve found to the real thing. I did not use asparagus and I added spicy peppers.
This was really really good…flavor profile was fantastic. I used fresh sugar snap peas and it worked great. Also had a poblano in the refrigerator and that added a great kick. Be careful setting veggies and/or pasta aside because they will continue to cook…my fault. I will make it again with a couple of execution adjustments.
Made this twice in 2 weeks! Trying to eat vegetarian more often and loved all the textures and light flavors. Only substitute I made was that I used whole wheat pasta and half and half, since that’s what I had on hand. Will definitely bookmark and make again!
Awesome! I am so glad you love the pasta!
Made this for my adult family and they loved it! Added mushrooms. So easy to make.
Amazing recipe have made it plenty of times and always pleased. Family loves it too!
It’s impossible to say how many times I’ve made Pasta Primavera over the years, but hands down, this is the most delicious and easy recipe I’ve ever made. Follow carefully for crisp, fresh vegetables. I added frozen shrimp during the reduction, then a splash of white wine, then lemon, frozen peas and basil with heat off. I didn’t have pepper flakes, so used a few teaspoons of Aleppo pepper at the end. So delicious!!!
I am thrilled you loved our pasta primavera recipe! Thanks for letting us know.
We loved this! The lemon cream sauce was light and superb. I bought your cookbooks for my children and myself this Christmas and my son said it was an inspiration for him to cook with and for his wife. I use your recipes every day.
Thank you, Maria. We were longing for some pasta with spring vegetables and your recipe was perfect.
Very tasty!
Thanks from SLC,’
Angela
Be sure to use fresh herbs!
I made this with coconut cream instead of heavy cream (lactose free) and the sauce was very thin. I wonder if it should have had less broth. Any suggestions?
I have never tried using coconut cream. It might not thicken the same as heavy cream.
Sharyn, I’ve used the pasta water instead of cream, and it thickens up nicely!
I made this twice in 2 weeks for company, it was a big hit and guests asked for the recipe. I eliminated the peppers (just because I don’t care for them), added extra zucchini, and eliminated heavy cream (substituted salty, starchy pasta water). This will be a go-to recipe!
I enjoyed this recipe. I will be making it again.
I enjoyed eajunting this . I will definitely make it again.
Can I just say this was by FAR the best recipe I have ever used for Pasta Primavera!! The lemon cream sauce was the hit! I am single so I used about half the veggies and pasta but made the cream sauce as shown… omg. How wonderful alone but with some chicken or shrimp. Move over Food Network!! Seriously !!!!
This was really delicious. I used fresh bagged peas (microwaved for one minute only). They popped in our mouths perfectly. I also used farfalle pasta. So good. Thank you!
Hubby’s out of town and I had to cook. Looking at a fridge full of veggies, I thought Pasta Primavera! I’m a little rusty at cooking, as he is our “Chef”. So, a quick google and I found this wonderful recipe. I used what I had on hand, zucchini, yellow squash, red pepper, red onion, carrots and garbanzo beans. The sauce is what sent me back for seconds! Absolutely delicious. Who knows, this may even get me to cook dinner once in awhile. Hubby will be totally shocked!!!
We loved it! Fresh tastes from our bountiful garden made this dish sing. I was a little heavy handed with my herbs and garden tomatoes. This recipe is a definite keeper!
Absolutely amazing! Served with sauteed garlic shrimp. Love the lemon cream sauce!
Can it be doubled and served to guest the next day … will it be as good … I know I will love it …thanks
Can it be doubled and reheated
Yes!
I have made this pasta once and everyone ( and myself ) LOVED it. I want to make it again for a lunch gathering of 15 guests. I want to know if it can be prepared ahead and how to re heat to keep it moist and vegetables crisp. Any suggestions for preparing one day prior and how to re heat would be appreciated.
Thanks for this great recipe- so versatile as practically any veggies can be used! but do not skip the reduction and basil and lemon – make the dish– I decided to add the tomatoes and basil in step 3 so they would be slightly cooked/softened
Just delicious!
I made this tonight and it was wonderful. I will be definitely be making this again.
Very good outcome here. Delicious. Quick question regarding the cream. What are your thoughts in simply excluding it? I often just do a simple garlic and oil for my primevera in order to make it a bit healthier. Could I simply just add more broth?
Glad you liked it. If you don’t want a cream sauce, you can lighten it up with just garlic and oil. Maybe add in more herbs. I wouldn’t do too much broth because you don’t want it soupy.
This is a very delicious recipe , I highly recommend it! My whole family absolutely loved it. The only thing I added was fresh mushrooms. Thank you for another great recipe!
Love the mushroom addition!
I’ve been making this for a long time but wasn’t sure of the name…..I do roast my vegetables instead of boiling them…so much flavor. Because of that it may not be primavera, not sure but its very tasty
Can someone suggest the best vegan substitute for the cream?
5 star recipes! Delicious. Easy to follow instructions. Will definitely make again. My family loved it!
Absolutely delicious!!! I opted for pasta water instead of cream to keep it a little lighter, but otherwise kept it exactly the same. It’s fresh, lemony, and bright. Love it, and will totally make again. (if anyone wants to skip the cream, just replace with pasta water, and add the water into the saucepan when it calls for cream).
Family favorite- looks beautiful and tastes great- excellent dish for company or large groups as well.
Can you cook and prepare the veggies before hand
Sure!!
We loved it but it took at least an hour. Prep time as indicted is under.
Made this recipe three times now, and I love it! The lemon and cream are light but go so well together. I usually cook the veggies a bit longer than in the recipe, but that probably has more to do with my stove.
This was really really good…flavor profile was fantastic. I used fresh sugar snap peas and it worked great. Also had a poblano in the refrigerator and that added a great kick. Be careful setting veggies and/or pasta aside because they will continue to cook…my fault. I will make it again with a couple of execution adjustments.
Recently, I have been comparing online recipes for Pasta Primavera and chose yours. I must say that I will look no further. It was delicious! I brought it to my office and shared with a couple of my co-workers and they loved it! I will be trying more of your recipes.
Thank you!
This was very good. I didn’t have basil, so I skipped it. I used snap peas, cut in thirds, instead of frozen peas. Red pepper instead of yellow. My mom, who doesn’t like vegetables, said it was very good.
Does “zest of 1 lemon” mean I shave down the entire peel of a lemon? I’m a novice cook so I wasn’t sure… it seems like that’d be a lot?
Yes, use a microplane to shave off the zest from the lemon. It gives the dish the lemon flavor!
Sarah, don’t grate off the entire peel (not the white part of the peel) – just the thin bright yellow part of the peel. Honestly, if you haven’t used lemon zest before, it’s a fabulous addition to many salads and pastas. I zest all of my lemons before throwing out the peel.
I made this with some variations. Fresh angel hair pasta, and fresh from the farm zucchini, green and wax beans, asparagus, carrots, onions and peas. The lemon cream sauce added such a brightness and grilled shrimp finished it wonderfully. Perfect for a summer Sunday dinner.
Awesome!!! Added shrimp for protein and it was absolutely delicious! Thank you!
Great addition.
Run, don’t walk, to your kitchen right now and make these! I was tired, made a big mistake, and they STILL came out AMAZING! So chewy, big lime and coconut flavors, easy easy to make!!! Thank you for this recipe!
Oh good! Glad you loved it.
Amazing recipe. I loved cleaning out the veggies in my fridge. I added cooked chicken at the end. Leftovers were equally as good! Thank you.
This was delicious! It even got my notoriously picky children to eat all of their vegetables. Due to my husband’s allergies I made the asparagus separately and skipped the grape tomatoes opting for the sun dried version. I added those to everyone else’s pasta after it was plated and it was so good. I will definitely be making this again.
Really delicious and flavorful! I didn’t add that last bit of lemon juice as we found it lemony enough. Thanks for the recipe!
You are welcome.
I love this pasta primavera recipe. The lemon cream sauce is perfect! I add whatever veggies I’m craving, like fresh corn for a bit of sweetness and mushrooms sautéed in butter. This makes a huge pot of pasta, but I eat leftovers until it’s gone. It’s fabulous!
One of my favorites too!
Me and my husband loved this. It has all the flavors of spring any time of the year. Will put this on regular rotation
I loved this recipe! Comes together quickly after prep, flavorful, and loaded with veggies. We topped ours with grilled shrimp. Will definitely make again!
So glad you loved it.
This was great! Loved all the veggies. I did fry 2 sliced chicken breasts as we eat protein with every meal. Skipped the Parmesan cheese. Would definitely make again.
Glad you loved the recipe.
Does this really serve 8 people?
SO flavorful and a great way to get your veggies in. I’ve never liked pasta primavera as I always associated it with blah wedding food, but this one is so flavorful. It was a hit with the only family, even my little one, and is a great way to enjoy all of the spring produce!
This is the best pasta primavera! The only way to go!
Made for dinner with the veggies I had on hand – asparagus, onions, and mushrooms. Veggies turned out perfect. Delicious lemon cream sauce. Very pleased with how it turned out! Will make again.
Glad you loved the recipe!
Absolutely loved this recipe! I can’t have dairy, so I used cashew cream and vegan parmesan, and it turned out awesome! I also added ground turkey and banza pasta to add more protein. Already recommended it to others and will be making again!
So happy you loved the pasta.
One of the best pasta dishes ever!
One of my favorites too!
Can I make 1.5-2 times the sauce and and chicken? I plan on marinating chicken in a lemon herb vinaigrette, grilling it, slicing it, and finally tossing it in with the pasta.
Sure!
I’ve made this recipe a few times now and it’s always a hit. Due to recent dairy allergies, I tried it using plant-based butter, cream, and parmesan and it was just as good! The lemon juice really adds a nice flavor and we like using whatever vegetables we have ready in the garden. Thank you for another delicious recipe!
Great recipe! My only complaint is the prep time was WAY MORE than 20 minutes. #justsayin I will definitely chop as much as I can the day/night before next time. I added red onion and red and orange pepper, and I’m not a huge fan of asparagus so I omitted it, but my combo was delicious. I love flexibility in a recipe. Used my fresh basil from my garden. It was delicious. Well worth the effort!
We love this recipe. Today, we are trying it with spaghetti squash. It’s a total experiment, but no matter what, it will taste great!
YUM! Great idea!
Delicious! Needs more sauce tho. Also, takes way longer than 20 min to prep everything.
I omitted the asparagus
I’ve made this pasta quite a bit. I like a lighter pasta so I’ve used bow tie but I love pappardelle too. The lemon cream sausage is light and delicious. This recipe is on regular rotation!
It’s the best!
Oh, my gosh. This was so yummy. I’ve tried to make pasta primavera before and it always tasted kind of like fettuccini alfredo with veggies. This recipe is just what I was looking for. I made 1 1/2 times the sauce, which I thought was perfect. Strangely, my grocery store had no cherry tomatoes today, so I used sun dried tomatoes as someone else suggested. They were so good, I think I’ll do it next time too. I also threw in some salad shrimp which my husband and I really liked.
Perfect!!
Great recipe! Easy to sub in different vegetables and the sauce was delicious (just enough lemon without being overwhelming). I added chicken sausage and left out the zucchini. Also used just a touch more broth and cream to make sure it wasn’t dry. Came out perfect! Will definitely be making again.
My absolute favorite pasta recipe!! So good! You won’t regret making this!!! Delicious!
My favorite too!
Was I supposed to do something to avoid the cream curdling as soon as I added it to the sauce?
Made this for dinner and it was fantastic!! Will be added to our rotation!!
Yay!
This was delicious! I halved the recipe since it’s just the 2 of us. I left out the broccoli since my husband is not a fan. I had 2 heaping cups of the rest of the veggies and that was a good ratio to pasta. I also used white wine instead of veggie broth because, well, it’s wine (lol!) and I knew we’d finish the bottle in a day of so, but probably not an open box of broth. The lemon sauce is perfect. Really great recipe, glad I found it and I will definitely make this again!
I am glad you enjoyed the pasta!
Delicious! We all devoured this.
I am so glad you loved it!
I made this exactly as written & it was amazing. The lemon cream sauce really makes it special. It’s a beautiful looking meal, with all of the colors. Great idea for dinner party.
Yay! It’s perfect for entertaining.
I was looking forward to these recipes but I can’t figure out how to simply print out the recipe; I end up with 24 pages of stuff so I will unsubscribe.
There is a print button on the recipe card!
Very good and tasty!.
Yay!
Great recipe! Everyone loved it, and I felt good that it included a bunch of veggies with the pasta. Thanks!
I love a veggie loaded pasta!
I added chicken cut into chunks and coated in Italian seasoning mix. I didn’t have broccoli or peas and used a yellow squash along with the other veggies. It was delicious!
Nice!
absolutely love this ,my has doesn’t like asparagus, so I replace with green beans.so he as well love it. thank you
Green beans are great too! Glad you love it!
Just finished making this with my husband, it was a hit with the grown-ups! My kiddos aren’t veggie kids, but they picked around them and ate several servings of the pasta. We’re definitely making this again and again
I am so glad your kids liked the pasta too! My boys also enjoy this one.