Go Back
–+ servings
Garlic Spring Vegetable Pasta Primavera

Garlic Spring Vegetable Pasta Primavera: A Creamy Delight

A delightful Garlic Spring Vegetable Pasta Primavera featuring a creamy sauce with vibrant vegetables, perfect for a quick dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Perfectly captures the creamy sauce.
For the Sauce
  • 2 tbsp Olive Oil Can be substituted with vegetable oil.
  • 1 cup Heavy Cream Use half-and-half for a lighter touch.
  • 1 cup Whole Milk Swap with non-dairy milk if needed.
  • 1 cup Parmesan Cheese (grated) Nutritional yeast can be used as a dairy-free alternative.
  • 1 tbsp Lemon Zest Essential for a bright pop of flavor.
For the Vegetables
  • 1 cup Frozen Peas Fresh peas are a lovely substitute.
  • 1 cup Asparagus Can substitute with green beans or broccoli.
  • 1 cup Zucchini Yellow squash can be used as an alternative.
  • 2 cloves Garlic (minced) Adjust according to your garlic-love level.
  • 1 small Shallot (minced) Can replace with onion.
For the Finishing Touches
  • 2 tbsp Unsalted Butter Use olive oil as a substitute if preferred.
  • 1 cup Panko Breadcrumbs Consider gluten-free options if needed.
  • 1/4 cup Fresh Parsley (chopped) Basil or chives can be substituted.
  • 1 clove Garlic Clove (smashed for breadcrumbs) Infuses a delightful garlic flavor.

Equipment

  • Large skillet
  • Cooking pot
  • Measuring cups
  • Measuring spoons
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat two tablespoons of olive oil over medium heat until shimmering. Add sliced asparagus, frozen peas, diced zucchini, minced shallot, and minced garlic, then season with kosher salt and black pepper. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender.
  2. Once the vegetables are softened, reduce the heat and pour in one cup of whole milk and half a cup of heavy cream. Allow to simmer gently for about 8 to 10 minutes until thickened.
  3. Stir in one cup of grated Parmesan cheese into the simmering sauce until melted. Adjust seasoning with salt and pepper as needed.
  4. Add your cooked rigatoni directly into the creamy sauce, gently tossing to coat evenly. Allow to simmer for another 2 to 3 minutes.
  5. Just before serving, stir in the zest of one lemon to brighten the dish.
  6. In a separate pan, melt two tablespoons of unsalted butter over medium heat. Add one cup of panko breadcrumbs and a smashed garlic clove, cooking until golden and crispy. Stir in freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 18gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in airtight containers for up to 2 months. Reheat with a splash of milk or cream if necessary.

Tried this recipe?

Let us know how it was!