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Easy Creamy Spring Vegetable Primavera Recipe with Garlic Butter

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A quick and easy primavera featuring fresh spring vegetables sautéed in a garlic butter base with a creamy Parmesan sauce, perfect for a fresh yet comforting meal.

Ingredients

Scale
  • 1 cup fresh or frozen peas
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, sliced into half-moons
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly cracked black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 8 oz (225 g) pasta (linguine or fettuccine preferred)
  • 2 tablespoons chopped fresh basil (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve 1/2 cup pasta water before draining. Set pasta aside.
  2. While pasta cooks, rinse and trim asparagus, slice zucchini, halve cherry tomatoes, and measure peas.
  3. In a large skillet over medium heat, melt 3 tablespoons unsalted butter. Add minced garlic and chopped shallots, cooking gently for about 2 minutes until fragrant and translucent but not browned.
  4. Add asparagus and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender but still crisp. Add peas and cherry tomatoes, cooking another 2 minutes until tomatoes soften but keep their shape.
  5. Lower heat to medium-low. Pour in 1/2 cup heavy cream, stirring well to combine. Let simmer gently for 2-3 minutes until slightly thickened. Stir in 1/4 cup grated Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes if using.
  6. Add cooked pasta to the skillet with the vegetables and sauce. Toss gently to coat evenly. If sauce is too thick, stir in reserved pasta water a tablespoon at a time to loosen.
  7. Remove from heat and sprinkle chopped basil and parsley over the top. Toss gently.
  8. Serve immediately, optionally garnished with extra Parmesan.

Notes

Do not overcook garlic to avoid bitterness. Reserve pasta water to adjust sauce consistency. Add fresh herbs at the end to preserve flavor. Use fresh peas and asparagus for best texture. For gluten-free, substitute pasta with chickpea or lentil pasta. For vegan, use vegan margarine, coconut or cashew cream, and nutritional yeast instead of Parmesan.

Nutrition

Keywords: spring vegetable primavera, garlic butter, creamy pasta, easy dinner, quick pasta recipe, fresh vegetables, primavera recipe

Find it online: https://magnetmeal.com/easy-creamy-spring-vegetable-primavera-recipe-with-garlic-butter-step-by-step-guide/