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Pasta Primavera Recipe

Pasta Primavera Photo

Do you partake in meatless Mondays? Or a meatless day at all once a week? We try to eat 2-3 meatless meals a week. For the most part they are healthy.

This Creamy Vegetable Spaghetti Primavera  is one of our indulgent go-to recipes. When we just want comfort food and don’t want to do a lot of dishes this is the meal I make. If I happen to have leftover chicken in the refrigerator I’ll serve that on top for my husband. But I’m 100% ok eating this Creamy Vegetable Spaghetti Primavera as is!

Pasta Primavera Picture

Part of the creaminess comes from the pasta being cooked right in the skillet. No draining water and rinsing pasta, so all the starch releases into the sauce and gives an extra indulgent creamy texture!

Pasta Primavera Image

Regardless, whether you want to start trying out a meatless meal a week or entertain for vegetarian friends I think everyone would enjoy this recipe! I hope you’ll give it a try or try out any of our other vegetarian recipes found here on Food Fanatic, like Urvashee’s Baked Eggplant Parmesan Recipe

Pasta Primavera Photo

Pasta Primavera Recipe

Katie Jasiewicz
Pasta Primavera is a great for Meatless Monday, or any night of the week. Also great with chicken or shrimp, when you’re not going…
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 795.5 kcal

Ingredients
  

  • 2 Olive Oil
  • 2 Butter
  • 2 Garlic minced
  • 1 Dry Spaghetti
  • 1 Onion halved and thinly sliced
  • 2 Carrot cut julienne style
  • 1 Zucchini Squash cut julienne style
  • 1 Dried Thyme dried
  • 4 Dry White Wine
  • 5 Vegetable Broth
  • 0.5 Heavy Cream
  • 1 Parmigiano Reggiano (Wegmans) grated
  • 0.5 Lemon juiced and zested
  • 0.25 Flat-leaf Parsley chopped
  • Salt to taste
  • Black Pepper freshly ground and to taste

Instructions
 

  • In a skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for 30 seconds followed by the spaghetti (break the spaghetti so it will fit in the skillet). Toast the spaghetti for 2 minutes until starting to brown, feel free to turn so that the spaghetti does not burn.
  • Add the onion, carrots, zucchini and dried thyme to the skillet. Cook for 5 minutes or until vegetables begin to soften. Add the wine to the pan and reduce until its completely absorbed. Add 2 cups of vegetable broth, and stir the pasta. Let the pasta cook, add more broth once the pasta has absorbed the broth. Continue this process until all of the broth is used and the spaghetti is al dente (about 15 minutes).
  • Stir in the heavy cream, Parmigiano-Reggiano cheese, lemon juice and zest. Lastly, mix in the chopped parsley and salt and pepper to taste. Plate the pasta and enjoy! 

Nutrition

Calories: 795.5kcalCarbohydrates: 96.63gProtein: 22gFat: 30.5gSaturated Fat: 7.5gSodium: 51.13mgFiber: 5.38gSugar: 7.38g
Keyword Boiled, Dinners, Easy Dinners, One Pot Meals, Pasta, Vegetables, Vegetarian
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