Creamy Vegetable Spaghetti Primavera: Buon Appetito for Meatless Monday

Katie Jasiewicz | Katie's Cucina

This Creamy Vegetable Spaghetti Primavera is a perfect Meatless Monday meal. Your family will not miss the meat in this dish, both comforting and flavorful they will be asking for seconds!

Pasta Primavera Photo

Do you partake in meatless Mondays? Or a meatless day at all once a week? We try to eat 2-3 meatless meals a week. For the most part they are healthy.

This Creamy Vegetable Spaghetti Primavera  is one of our indulgent go-to recipes. When we just want comfort food and don't want to do a lot of dishes this is the meal I make. If I happen to have leftover chicken in the refrigerator I'll serve that on top for my husband. But I'm 100% ok eating this Creamy Vegetable Spaghetti Primavera as is!

Pasta Primavera Picture

Part of the creaminess comes from the pasta being cooked right in the skillet. No draining water and rinsing pasta, so all the starch releases into the sauce and gives an extra indulgent creamy texture!

Pasta Primavera Image

Regardless, whether you want to start trying out a meatless meal a week or entertain for vegetarian friends I think everyone would enjoy this recipe! I hope you'll give it a try or try out any of our other vegetarian recipes found here on Food Fanatic, like Urvashee's Baked Eggplant Parmesan Recipe

    4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons garlic, minced
  • 1 pound dry spaghetti
  • 1 onion, halved and thinly sliced
  • 2 carrots, cut julienne style
  • 1 zucchini squash, cut julienne style
  • 1 teaspoon dried thyme, dried
  • 4 ounces dry white wine
  • 5 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup parmigiano reggiano, grated
  • 1/2 lemon, juiced and zested
  • 1/4 cup flat-leaf parsley, chopped
  • salt, to taste
  • black pepper, freshly ground and to taste

Directions

  1. In a skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for 30 seconds followed by the spaghetti (break the spaghetti so it will fit in the skillet). Toast the spaghetti for 2 minutes until starting to brown, feel free to turn so that the spaghetti does not burn.
  2. Add the onion, carrots, zucchini and dried thyme to the skillet. Cook for 5 minutes or until vegetables begin to soften. Add the wine to the pan and reduce until its completely absorbed. Add 2 cups of vegetable broth, and stir the pasta. Let the pasta cook, add more broth once the pasta has absorbed the broth. Continue this process until all of the broth is used and the spaghetti is al dente (about 15 minutes).
  3. Stir in the heavy cream, Parmigiano-Reggiano cheese, lemon juice and zest. Lastly, mix in the chopped parsley and salt and pepper to taste. Plate the pasta and enjoy! 

Pasta-primavera-photo

Rate This Recipe!


Rating: 3.5 / 5.0 (26 Votes)
Source: adapted from Rachael Ray April 2007
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About Katie

Katie is our resident one-pot meal fanatic, but you'll find that she's passionate about every kind of food, from dinners to desserts, on her blog Katie's Cucina.

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    Am I missing something here? I was hesitant when it said 1 lb of dry spaghetti, but I decided to trust it. Am I the only one that had an extremely hard time getting the veggies cooked when you can't even stir anything with all the dry pasta? I eventually had to transfer everything into a large pot and break my spaghetti up into smaller pieces before it burned . then it was actually possible to maneuver anything around. My skillet wasn't tiny either. I've never made primavera before, but wow, there has to be a better way, no offense.

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    I made this last night - sooo easy AND delicious. I added some cut up grape tomatoes. Great taste!

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    I'm not a big zucchini or squash lover. Do you have any suggestions on what to substitute for that? Otherwise it looks fantastic and can't wait to try it.

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    A recipe perfect for me and my family. I just made one small change, I add some hemp seeds, we learned to put it almost in every dish.

    Amber
    bluebonnetsandbrownies.com

    Katie, I love that you add the broth straight to the pan to cook the pasta. I had that light bulb moment a couple of years ago. Now if I'm in a hurry, I'll use an organic jarred tomato sauce, along with 2 more "jars" full of water, to cook my pasta. It is perfect. I have everything I need to make this for dinner tomorrow night, so we're definitely doing meatless Monday this week.