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A vibrant and creamy spring pasta primavera loaded with fresh veggies like asparagus, broccoli, zucchini, mushrooms, cherry tomatoes, spinach, and peas, all tossed in a lemon basil Parmesan sauce and served with fettuccine pasta.

  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 small head broccoli, cut into florets
  • 1 medium zucchini, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 1 cup frozen peas, thawed
  • 12 ounces fettuccine pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup 2% or skim milk
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • Zest of 1 lemon
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste

Instructions

  1. Cook the fettuccine pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and then drain pasta. Toss pasta with a little olive oil to prevent sticking and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add asparagus, broccoli, zucchini, and mushrooms. Sauté for about 5-7 minutes until veggies are tender but still vibrant. Season with salt and pepper.
  3. Add garlic, cherry tomatoes, baby spinach, and peas to the skillet. Stir and cook for 2-3 minutes until the delicate veggies are just wilted and heated through.
  4. In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden, whisking continuously to form a roux.
  5. Slowly whisk in the heavy cream and milk, continuing to whisk until sauce thickens, about 3-5 minutes.
  6. Remove the sauce from the heat and stir in grated Parmesan cheese until melted and smooth. Add lemon zest, chopped basil, and season with salt and pepper to taste.
  7. Add the cooked pasta to the skillet with the veggies and pour the Parmesan cream sauce over. Toss gently to combine, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta and vegetables.
  8. Serve immediately topped with extra freshly grated Parmesan cheese and additional basil if desired.

Notes

Cut vegetables evenly to ensure even cooking., Add quick-cooking veggies like spinach and tomatoes towards the end to keep their freshness and color., Reserve pasta water to adjust sauce consistency and help the sauce cling to pasta., Freshly grate Parmesan cheese for better melting and flavor., You can swap pasta shapes or add proteins like grilled chicken, shrimp, or crispy bacon., For dairy-free or vegan options, use plant-based butter, cream, and cheese substitutes., To keep leftovers fresh, store pasta and sauce separately if possible and reheat gently with added liquid to maintain sauce creaminess., Sauces with cream do not freeze well; freeze pasta and sauce separately if needed.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450 calories per serving
  • Fat: 18 grams per serving
  • Carbohydrates: 55 grams per serving
  • Protein: 15 grams per serving