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Pasta Primavera

Pasta Primavera

Creamy Alfredo sauce and vegetables make a deluxe pasta favorite.

Use whatever vegetables are in your refrigerator to make this classic pasta dish.

35 min Prep: 10 min Cook: 25 min
Serves: 6 Save

Ingredients (24)

Tomato Topping

  • 2 T Olive Oil
  • 1 Garlic Clove
  • 3 Tomatoes
  • ½ cup Chopped Basil
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper

Pasta And Alfredo Sauce

  • 1 lb Dried Spaghetti
  • or 1 lb Thin Spaghetti
  • ¼ cup Low Sodium Chicken Broth
  • ½ cup Mascarpone Cheese
  • ½ cup Heavy Cream
  • ⅔ cup Grated Parmesan Cheese

Vegetables

  • 1 lb Broccoli
  • 2 Whole Zucchini
  • 4 Asparagus Spears
  • 2 cup Peas
  • or 2 cup Frozen Peas
  • 1 T Olive Oil
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ½ tsp Red Pepper Flakes
  • ¼ cup Chopped Parsley
  • 2 T Butter
  • 6 T Pine Nuts (optional)
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Directions

  1. To make tomato topping, heat 2 tablespoons olive oil in a saucepan. Add garlic and tomatoes; cook about 4 minutes, stirring gently so as not to break up tomatoes any more than necessary. Stir in basil, salt and pepper to taste.
  2. Cook spaghetti in boiling water until al dente, almost but not quite tender. Drain well, and set aside.
  3. While spaghetti is cooking, make Alfredo sauce. Gently heat chicken broth, mascarpone cheese and cream in a very large saucepan. Add Parmesan cheese and stir until smooth. Set aside.
  4. In boiling water, cook broccoli 3 minutes. Add zucchini and asparagus and continue cooking until they are crisp-tender, about 2 minutes. Add peas and cook 30 seconds if frozen, 1 minute if fresh. Drain vegetables well.
  5. Heat olive oil in a large skillet; add vegetables, salt, pepper, pepper flakes and parsley. Cook until thoroughly heated, about 2 minutes, stirring gently. Add butter; toss gently.
  6. Add spaghetti to Alfredo sauce; toss to coat. Add vegetables, tossing and stirring over very low heat.
  7. Serve spaghetti topped with the tomato topping. Garnish with pine nuts, if desired.