Pasta Primavera or "spring pasta" is the perfect easy dinner recipe that's healthy too! With a creamy parmesan sauce, penne pasta and fresh vegetables this dinner is a winner!
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5 from 1 vote

Pasta Primavera

This simple PASTA PRIMAVERA is bright, fresh, healthy, and ready on your table in 20 minutes. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 631kcal
Author: Lauren Allen


  • 1 pound penne pasta (or other pasta)
  • 1 Tablespoon olive oil
  • 1 clove garlic , minced
  • An assortment of your favorite fresh veggies ,chopped (i.e. snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes)

For the sauce: 

  • 1 Tablespoon butter
  • 2/3 cup low-sodium chicken broth
  • 1/2 cup heavy whipping cream (or half and half)
  • 1/2 cup freshly grated parmesan cheese ,or more, to taste
  • salt and freshly ground black pepper ,to taste
  • fresh basil leaves , chopped (for garnish, if desired)


  • Bring a large pot of water to a boil. Cook pasta according to package instructions. Set aside.
  • 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 saute for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
  • Add butter to pan. Add chicken broth and cream and bring to a simmer. 
  • Stir in cheese. Season with salt an pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking. 
  • Add cooked pasta and veggies to the pan and toss to combine. Top with fresh basil, if desired.


Calories: 631kcal | Carbohydrates: 86g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 387mg | Potassium: 318mg | Fiber: 3g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 1.7mg