Creamy Pasta Primavera

This lightly creamy pasta primavera is filled with a rainbow of tender-crisp veggies and showered with Parmesan cheese. A delicious meal!

⏱ 35 min 🔨 Prep 15min 🔥 Cook 20min 📊 Medium 🍽 6 servings ⭐ 4.9 (13) 👁 11
Creamy Pasta Primavera

Ingredients

6 servings

Instructions

  1. Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 8 minutes. RESERVE 1 CUP OF THE PASTA WATER, then drain.
  2. While the water comes to a boil, in a large, deep skillet or Dutch oven (one large enough to hold the cooked pasta and vegetables), add the oil and butter. Once the butter has melted, add the shallot. Sauté for 2 minutes.
  3. Add the carrots and bell pepper. Sauté for 3 minutes.
  4. Add the asparagus, Italian seasoning, salt, and pepper. Cook until vegetables are crisp-tender, 3 to 4 minutes more. Stir in garlic and cook 30 seconds.
  5. As soon as the pasta is drained (remember to save its cooking liquid!!), add it immediately to the vegetables along with the peas. Stir to combine, then stir in the Parmesan and Greek yogurt. Toss to coat, adding the cooking liquid as needed to loosen the sauce. Enjoy immediately, topped with herbs and additional Parmesan.
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Nutrition per serving

Protein14g
Carbs33g
Fat14g
310kcal
14gProtein
33gCarbs
14gFat

💰 Cost Estimate

Total Ingredients
$2365.00
Per Serving
$394.00/serving
🏠 Savings
~$4730.00 vs buying!
📋 Price Breakdown (75% ingredients detected)
IngredientAmountSubtotal
whole wheat cavatappi pasta 6 oz $237.00
extra-virgin olive oil 2 tbsp $42.00
unsalted butter 2 tbsp $33.00
shallot 1 small $998.00
carrots 2 $74.00
red bell pepper 1 $88.00
yellow bell pepper 1 $88.00
asparagus 1 lb -
Italian seasoning 2 tsp $60.00
kosher salt 1 tsp $2.00
ground black pepper 0.25 tsp $6.00
arlic cloves - -
frozen peas 1 cup -
freshly grated Parmesan cheese 1 cup $625.00
whole milk Greek yogurt 0.5 cup $112.00
Chopped fresh parsley - -

*Estimated market prices, may vary by region

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🍳

Creamy Pasta Primavera

Ingredients:
  • 6 oz whole wheat cavatappi pasta
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 small shallot (chopped or ½ cup chopped spring onion)
  • 2 carrots (peeled and cut into thin, 1/4-inch x 1-inch matchsticks)
  • 1 red bell pepper (cored and cut into matchsticks)
  • 1 yellow bell pepper (cored and cut into matchsticks)
  • 1 lb asparagus (ends snapped and cut diagonally into 1-inch pieces)
  • 2 tsp Italian seasoning (plus additional to taste)
  • 1 tsp kosher salt (plus additional to taste)
  • ¼ tsp ground black pepper
  • 0 oz arlic cloves (finely chopped)
  • 1 cup frozen peas (no need to thaw)
  • 1 cup freshly grated Parmesan cheese (at room temperature, plus additional for serving)
  • ½ cup whole milk Greek yogurt (at room temperature (DO NOT use fat free or it will curdle))
  • Chopped fresh parsley (tarragon, or basil, for serving)

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