Pasta Primavera Recipe

Katie Jasiewicz | Katie's Cucina

Pasta Primavera is a great for Meatless Monday, or any night of the week. Also great with chicken or shrimp, when you're not going...

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

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Pasta Primavera Recipe

    4 Servings


  • 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


  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! 


Source: adapted from Rachael Ray April 2007
adapted from Rachael Ray April 2007
Cooking Method:
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Related Recipes:
One Pot Meal Recipes, Pasta Recipes, Vegetable Recipes, Vegetarian Recipes, Easy Dinner Recipes, Dinner Recipes, Boiled Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
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Author: Katie Jasiewicz
Source: adapted from Rachael Ray April 2007
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 244
Calories 796

% Daily Value*
Total Fat 31g
  Saturated Fat 8g
Sodium 51mg
Total Carbohydrate 97g
  Dietary Fiber 5g
  Sugars 7g
Protein 22g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Katie Jasiewicz

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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