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Jessica T. Brown

30-Minutes Pasta Primavera

A fresh, colorful pasta dish with tender-crisp vegetables tossed in a light cream sauce and finished with fragrant basil and Parmesan. Perfect for a quick, healthy dinner or an elegant yet easy meal for guests.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 heaping cup broccoli florets
  • 4 asparagus spears trimmed and cut into 1-inch pieces
  • 1/2 cup snow peas
  • 8 oz 1/2 pound angel hair pasta or spaghetti
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 small zucchini diced
  • 3 Roma or other paste tomatoes, seeded and diced
  • 1/4 cup chicken or vegetable stock
  • 1/2 cup heavy cream
  • 1/2 cup peas fresh or frozen
  • 1/2 cup grated Parmesan cheese
  • 12 fresh basil leaves chopped
  • Kosher salt to taste

Equipment

  • 1 Large Stockpot
  • 1 Colander
  • 1 large bowl (for ice bath)
  • 1 Chef’s Knife
  • 1 Large Saute Pan
  • 1 Wooden Spoon or Silicone Spatula
  • 1 Microplane Zester

Method
 

  1. Prepare the Ice Bath: Fill a large bowl with cold water and plenty of ice cubes.
    This will be used to “shock” the vegetables after blanching, helping them retain their bright color and crisp texture.
    Set the bowl aside near your cooking area so it’s ready when needed.
  2. Blanch the Vegetables: Bring a large stockpot of well-salted water to a rolling boil — it should taste almost like seawater.
    Add the broccoli florets and cook for 1 minute. Stir in the asparagus pieces and cook for another minute, then add snow peas for a final 30 seconds.
    Immediately transfer all vegetables to the prepared ice bath to stop cooking, then drain well in a colander.
  3. Cook the Pasta: In the same pot of water used for blanching (or fresh water if preferred), return to a boil.
    Add pasta and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
    Reserve 1/2 cup of the cooking water, then drain pasta thoroughly.
  4. Sauté the Aromatics: In a large sauté pan over medium heat, melt the butter until foamy.
    Add minced garlic and cook for 30–45 seconds, stirring often, until fragrant but not browned.
    Stir in diced zucchini and cook for 2–3 minutes until slightly softened.
    Add diced tomatoes and cook for 1 more minute, just until they begin to release their juices.
  5. Create the Sauce: Pour the stock into the pan, scraping the bottom to release any flavorful bits.
    Stir in the heavy cream and bring to a gentle simmer.
    Reduce heat to medium-low, then add peas and blanched vegetables, tossing gently to coat everything evenly in the sauce.
  6. Combine and Finish: Add the cooked pasta directly to the pan, tossing with tongs to incorporate it into the sauce.
    If the mixture seems too thick, add a splash of reserved pasta water until desired consistency is reached.
    Sprinkle in Parmesan cheese and fresh basil, tossing again until the cheese melts slightly and the pasta is fully coated.
    Taste and adjust with kosher salt if needed.
  7. Serve: Transfer pasta to warmed serving bowls or plates.
    Top with extra Parmesan and basil if desired, and serve immediately for the best texture and flavor.

Notes

  • Use the freshest vegetables possible for the best flavor and texture; seasonal produce makes a big difference.
  • Don’t skip the ice bath — it locks in color, stops overcooking, and keeps veggies crisp-tender.
  • For a lighter version, replace heavy cream with half-and-half or a mix of milk and Greek yogurt (added off the heat).
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of stock or water.
  • This dish is highly adaptable — try adding mushrooms, bell peppers, or spinach for variety.