This easy Pasta Primavera recipe is packed with fresh veggies and a creamy primavera sauce. It’s fresh, healthy, and on your table in just 20 minutes.

If you love pasta, try our Tuscan Chicken Pasta, Pastalaya, Pasta Carbonara, or Peanut Noodles.

A creamy pasta primavera recipe in a large stainless steel pan, garnished with fresh basil, ready to serve.

Why I love this pasta dish:

  • 30 Minute Meal – Less than a half hour and it’s on the table, ready to enjoy. Whipping up a homemade meal doesn’t have to be time consuming or complicated, and it always beats anything from a drive-thru.
  • All the Veg – Use your favorite veggies or what you have on hand. I love to add broccolini, bell pepper, snap peas, and cherry tomatoes.
  • The Sauce – The sauce is simple and creamy, but not heavy tasting at all. For an even lighter version you can leave the sauce off and toss the pasta and veggies in olive oil, melted butter, fresh parmesan cheese, salt and pepper.

How to make Pasta Primavera:

Cook Pasta until al dente and set aside.

Sauté Veggies in oil with fresh garlic. Cook just until slightly tender.

A combination of broccolini, snap peas, red bell pepper, and mushrooms being sautéed in a large pan.

Make Pasta Primavera Sauce: Add butter, chicken broth, and cream to a pan. Bring to a simmer then stir in cheese. Season with salt and pepper.

A creamy Pasta Primavera Sauce made with butter, chicken broth, and cream to a pan.

Toss: Add cooked pasta and veggies to the pan, toss, and top with fresh basil.

A Penne Pasta Primavera recipe in a large bowl, topped with parmesan cheese.

Recipe Variations:

  • Add Protein: Feel free to toss in cooked chicken, tofu, or sautéed shrimp.
  • Add Veggies: Use whatever you have on hand. Zucchini, squash, and broccoli are all great additions.
  • Swap the Noodles: Any type of pasta is great for creamy pasta primavera. I am partial to bite sized pasta like penne, farfalle, or small shells, but use whatever you have on hand.

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A creamy pasta primavera recipe in a large stainless steel pan, garnished with fresh basil, ready to serve.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Save Recipe


  • 1 pound penne pasta (or other pasta)
  • 1 Tablespoon olive oil
  • 1 clove garlic , minced
  • 3 to 4 cups chopped veggies of choice (snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes)



  • Cook Pasta according to package instructions. Set aside.
  • Sauté Veggies: Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
  • Sauce: Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking. 
  • Combine: Add cooked pasta and veggies to the pan then toss to combine. Top with fresh basil, if desired.


Add Protein: Feel free to toss in cooked chicken, tofu, or sautéd shrimp.
Pasta: Any type of pasta will work; I am partial to bite sized pasta like penne, fafalle, ziti, or shells. 


Calories: 461kcalCarbohydrates: 71gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 23mgSodium: 223mgPotassium: 283mgFiber: 3gSugar: 3gVitamin A: 242IUVitamin C: 0.4mgCalcium: 136mgIron: 1mg

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I originally shared this recipe April 2017. Updated April 2021 and March 2024.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Thanks for a delicious and relatively easy dinner tonight! I used broccoli, zucchini, and yellow squash, a little red onion, and threw in some halved cherry tomatoes before serving. So good. I might double the sauce next time even though it’s not necessary.

  2. 5 stars
    Delicious and simple. I used 1 head of broccoli, 2 cloves garlic, a diced red bell pepper, 1 carrot diced, and 1 carton sliced white mushrooms. I did only do 8 ounces of pasta (rotini) like another reviewer suggested, and I think that was the right amount for us.

  3. How many cups of veggies do you recommend (approximately)? I want to make sure I have the right ratio for veggies to sauce and noodles

  4. 5 stars
    Amazing!! Even my husband, who is not a huge fan of pasta, asked me to put this on rotation twice a month!! I used the veggies I had on hand, mushrooms and peppers, and my family gladly ate this up. Only change I made was doubling the sauce (because it was that good and we love sauce). Thanks for another great recipe!!

  5. 5 stars
    Was a HUGE hit for our family, for the adults, kid, and toddler!
    My only suggestion/comment would be that I would love a guide on how many vegs total to add, as I added too many and there wasn’t quite enough sauce to go around. Still got no complaints, and was a great lunch the next day too

  6. 4 stars
    Very tasty and will make again. Family loved it as a meatless Monday option. Used 4 cups of various veggies, as it was not stated how much to prep. Only used half pound of pasta, as would have been way too much with the whole pound.

  7. 5 stars
    Great simple recipe. Made a healthier version with fat free half&half ,salt free broth, reserved pasta water and just shaved the parmigiana cheese on top when serving. Still super delicious!!

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