Real Recipes From Real Home Cooks ®

classic pasta primavera

a recipe by
Barbara Scott
Winchester, VA

Every once in a while I crave pasta and this is one of my favorite dishes. It's smooth, creamy, and delicious with the veggies added. Make some garlic bread under the broiler and Mmm mmm, it's so good!

serves 4 -6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For classic pasta primavera

  • 6 Tbsp
    olive or other oil
  • 3 clove
    garlic, minched
  • 1 c
    frozen broccoli florets
  • 1 c
    asparagus tips, blanched (or frozen)
  • 1 c
    frozen peas, thawed
  • 8 oz
    baby bella mushrooms, sliced or quarterd
  • 1 c
    grape tomatoes, halved
  • 1 lb
    thin spaghetti, cooked
  • 2/3 c
    grated parmesan cheese
  • 2 Tbsp
    thinly chopped basil
  • 1
    med. yellow squash or zucchini
  • 4 Tbsp
  • salt and pepper to taste
  • 1 c
    light cream (or more according to desired consistency)
  • scant 1/8 tsp nutmeg in the cream.

How To Make classic pasta primavera

  • 1
    Put on water to boil for spaghetti and add a good amount of salt. Get all your vegetables together. Pour oil in skillet or saute pan until hot and add the mushrooms and garlic. Let cook until almost done.
  • 2
    Add other vegetables into the pan and let cook until desired doneness. Add more salt at this time if desired.
  • 3
    Sprinkle grated parm over all and add butter,letting it melt in pan. Then add cream and stir. Cheese will thicken the sauce. Add more cream or milk to the sauce if needed or to desired thickeness.
  • 4
    Keep sauce on low temp until spaghetti is done and mix all together. Serve.

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