Pasta Primavera

Pasta Primavera

I recently made this Pasta Primavera and wanted to share it with you. It’s a ridiculously easy meal you could easily make for a weeknight dinner or even use to impress your guests.

I love how fresh and simple it is.

Pasta Primavera

Aside from the high yummy factor, this pasta recipe is also versatile. You can include whatever fresh vegetables you wish and it will still pretty much rock.

Pasta PrimaveraPasta Primavera

I personally love crisp asparagus, sweet red bell peppers and vibrant cherry tomatoes in mine. But, if you don’t, just use something else.

No hard feelings. I promise.

Pasta Primavera

If you’re looking to lighten things up, simply skip the parmesan and cream and add a drizzle of good quality olive oil instead.

Incidentally, this makes the pasta dairy free as well.

I also highly recommend the garnish of fresh julienned basil.

Pasta Primavera

Because basil.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Pasta Primavera
Prep time
Cook time
Total time
Here's an easy weeknight dinner that is vegetarian and can be easily converted to dairy-free. Plus it's super tasty!
Recipe type: Easy
Serves: 4
  • 3 cups uncooked noodles (farfalle, ribbon, bow-tie, spiral all work)
  • 1 tbsp. olive oil
  • 1 lb. fresh asparagus, trimmed and chopped into 2-inch slices
  • 2 carrots, cut into matchsticks
1/2 medium yellow onion, diced
  • 1 red bell pepper, cut into strips
  • 2 cloves garlic, minced
  • ½ cup parmesan cheese, shredded
  • ¼ cup heavy cream
  • 1 cup cherry tomatoes, halved
1/4 tsp. kosher salt, plus more to taste
  • ⅛ tsp. ground black pepper, plus more to taste
optional garnish: fresh basil, julienned
  1. Cook pasta in well salted, boiling water until al dente (almost fully cooked), about 8-12 minutes. Once al dente, drain and rinse with warm water. Set aside.
  2. Heat olive oil over medium-high heat in large skillet. Add asparagus, onion and carrots and saute until onion becomes translucent and carrots start to become tender, about 6-8 minutes. Add red bell peppers and cook an additional 5 minutes. Add garlic and cook for 1 minute.
  3. Add parmesan and cream and stir to combine (if going dairy-free, skip this step or add some vegetable broth if desired). Toss with drained pasta and heat through. Add the tomato halves and toss again. Season to taste with kosher salt and pepper.
Oh – and wish me luck in the #TuscanyNowCookOff competition with this delicious, Italy-inspired recipe.  For more info, click here.


  1. Bob says

    Hi,any new food dishes coming out of Austin Tx these days? I will make this pasta dish this weekend ,thanks so much!

  2. Donna Compton says

    Sounds delicious… looks delicious… made it… ate it… LOVED IT!! Glad to see you back.

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