Pasta Primavera

Pasta Primavera Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 25 mins

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


Tomato topping:
2tablespoons olive oil
1clove garlic, minced (about 1 teaspoon)
3medium red, ripe tomatoes, cut into 1-inch cubes
1/2cup chopped fresh basil leaves
1/2teaspoon salt
1/2teaspoon freshly ground pepper to taste
Pasta and Alfredo Sauce:
1pound spaghetti or spaghettini
1/4cup lower sodium chicken broth
1/2cup mascarpone cheese
1/2cup heavy cream
2/3cup grated Parmesan cheese
1pound broccoli, trimmed and cut into bite-size pieces
2small zucchini, cut into 2-inch matchstick slices (about 1 1/2 cups)
4 asparagus spears, cut in thirds after breaking off their tough ends
2cups fresh or frozen green peas
1tablespoon olive oil
1/2teaspoon salt
1/4teaspoon Freshly ground pepper
1/2teaspoon dried red pepper flakes
1/4cup chopped parsley
2tablespoons butter
Pine nuts (optional)


  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.

Recipe by Joan Nathan

Nutritional Info *per serving

  • Glycemic Load 11
  • Calories 740
  • Fat 40g
  • Saturated Fat 19g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 9g
  • Cholesterol 90mg
  • Sodium 660mg
  • Potassium 710mg
  • Carbohydrate 74g
  • Fiber 10g
  • Sugars 6g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 110%
  • Vitamin C 160%
  • Calcium 25%
  • Iron 25%