Pasta Primavera in Light Cream Sauce will delight you this season. Use fresh veggies (and/or some of the frozen variety) to bring a touch of the season to your plate.
Wooo boy we’ve got some high temps out there, folks. And it doesn’t seem to matter where you are in the country.
I love pasta even in the warmer months. This is a dish that you’ll enjoy with veggies tossed into the mix along with a lighter (and still slightly indulgent) sauce. This Pasta Primavera in Light Cream Sauce is lovely, I’m telling you!
I used asparagus, peas, and cherry tomatoes for this recipe, and tossed everything together with a touch of cream and some Parmesan cheese. What veggies would you like in this dish if you personalized it?
You could use frozen vegetables in this dish – I included frozen peas – but be sure to add some fresh veggies to your Pasta Primavera in Light Cream Sauce, too.
“Primavera” means spring in Italian, which is a great time to find fresh vegetables – but this dish easily crosses into the summer season.
For another pasta dish made with fresh vegetables, try my recipe for Easy Homemade Pasta Sauce. Choose your favorite style of pasta and grab some fresh tomatoes for a super-easy sauce to serve with it.
While we’re talking summer and pasta, you’ll loooove this recipe for Lobster Ravioli Pasta Salad with Creamy Lemon Dressing. It’s an upgrade on the usual summer pasta salads.
Another light and seasonally sensational dish is this Pasta with Smashed Peas and Ricotta. It’s definitely light and fresh and delightful!
You won’t get weighed down with Pasta Primavera in Light Cream Sauce, because as the name suggests, just a touch of cream makes this dish delightful. Of course you’ll want to also add some fresh grated Parmesan cheese to it because well, cheese!
With its sprinkle of red pepper flakes and the lovely veggies in a light cream sauce, you’ll want to reach for this recipe all season long.
Pasta Primavera in Light Cream Sauce is easy to make and it will bring the best of the season’s vegetables to your table. Be sure to take advantage of spring and summer vegetables and make this pasta soon!
Patricia Conte/Grab a Plate
Yields Serves 8
5 based on 5 review(s)
- 8 ounces medium-sized pasta
- 2 tablespoons olive oil
- 2 cups asparagus, cut into 2-inch pieces
- 1 cup frozen peas
- 1/2 cup cherry tomatoes, sliced in half
- 2 garlic cloves, chopped
- Salt and black pepper to taste
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- Cook the pasta in salted water. As the pasta is cooking, add 2 tablespoons olive oil to a large skillet over medium heat.
- When hot, add the asparagus and peas to the skillet. Cook, stirring occasionally, until the asparagus begins to soften, but still slightly firm (about 10 minutes).
- Add the garlic and cook for about 30 seconds.
- Add salt and pepper to the vegetables and stir.
- Reduce the heat to low.
- When the pasta is done, drain it and transfer it to the skillet.
- Add the cream to the skillet along with the Parmesan cheese. Toss to combine.
- Add the tomatoes and red pepper flakes and toss lightly.
- Remove from the heat and serve immediately with a bit more Parmesan.
Use a mix of fresh and frozen vegetables if you need to, but this dish is lovely with the season's fresh vegetables.