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Pasta Primavera


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  • 1/2 cup unsalted butter
  • 1 medium onion, minced
  • 1 large garlic clove, minced
  • 1 pound thin asparagus, trimmed, cut diagonally into 1/4 inches slices
  • 1/2 pound mushrooms, thinly sliced
  • 6 ounces cauliflower, broken into small florets
  • 1 medium zucchini cut 1/4 inch rounds
  • 1 small carrot, halved lengthwise, cut diagonally into 1/8 inch slices
  • 1 cup whipping cream
  • 1/2 cup chicken stock
  • 2 Tablespoons fresh basil chopped or 1 teaspoon dried
  • 1 cup frozen tiny peas, thawed
  • 2 ounces cooked ham, chopped
  • 5 green onions, chopped
  • salt
  • pepper
  • 1 pound fettuccine or linguine, cooked aldente, thoroughly drained
  • 1 cup freshly grated Parmesan cheese



Step 1

Heat wok or large deep skillet over medium high heat. Add butter, onion, and garlic. Saute until onion is softened about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrots. Stir fry 2 minutes. (At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.) Increase heat to high. Add cream, stock and basil. Allow mixture to boil until liquid is slightly reduced (about 3 minutes). Stir in peas, ham and green onion. Cook 1 minute more. Season to taste with salt and pepper. Add pasta and cheese, tossing until throughly combined and pasta is heated through. Turn into large serving platter. Garnish with any reserved vegetables. Serve immediately.


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