Creamy Pasta Primavera

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Creamy Pasta Primavera is an Italian classic loaded with fresh vegetables, linguine, and parmesan basil cream sauce. This dish is light, bright and pairs well with a summer evening!

Pasta Primavera

My Creamy Pasta Primavera is packed with fresh vegetables, linguine, and a creamy parmesan basil sauce. It is an incredible dish that comes together in only 30 minutes! My kids clean their plates when I make this. The flavors are simple, satisfying, and may leave you wanting more because it isn’t heavy. I am so excited for you to freshen up your kitchen with this perfect pasta dish.


This dish that is now a staple at most Italian restaurants, didn’t come from the hills of Tuscany. More like the kitchen of the famous New York restaurant, Le Cirque. Chef Sirio Maccioni introduced this pasta dish to his customers originally as something that was off the traditional menu. You had to be in the know in order to get this special pasta dish!

Since you’re here at the Lofthouse, now you’re in the know to make the ultimate version of this dish. Al dente linguine pasta noodles are tossed together with a garden full of vegetables including carrots, broccoli, and just to name a few. The creaminess comes together with a mixture of garlic, heavy cream, parmesan cheese, and basil paste. This sauce adheres to the noodles and veggies making this a flavor-packed meal!

Pasta Primavera


To make this gluten free, just use your favorite brand of gluten free noodle in the dish. All the rest of the ingredients support a gluten free diet.


Do you have an overflowing garden that is ready to be used? Then get to plucking, peeling, washing, and chopping. The beautiful part of this dish is you have the creativity to add any of your favorite veggies or subtract the ones you don’t want. Other vegetables that go well with this dish are mushrooms, asparagus, cauliflower, broccolini, green beans, kale, spinach, tomatoes, and sweet corn.

Pasta Primavera


Red and White Pasta – The Lofthouse kids favorite pasta! Tender penne noodles baked with marinara sauce and mozzarella cheese.

Chicken Alfredo Pasta Bake – Creamy Alfredo sauce covers a pan full of al dente macaroni noodles mixed with tender pieces of chicken breast.

Philly Cheesesteak Pasta Bake – Your favorite hot sandwich turned into a delicious pasta dish loaded with thinly sliced steak, bell peppers, onions, and provolone cheese.

Chicken Mozzarella Pasta with Sun-Dried Tomatoes – A rustic pasta dish that will remind you of the old hills of Tuscany. Creamy, tender, and full of flavor

Pasta Primavera
Pasta Primavera
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5 from 10 votes

Creamy Pasta Primavera

Creamy Pasta Primavera is an Italian classic loaded with fresh vegetables, linguine, and parmesan basil cream sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 1/2 pound linguine pasta
  • 1/4 cup olive oil
  • 3 large carrots diced in 1/2 inch pieces
  • 1/2 head broccoli cut into small florets
  • 2 small zucchinis (or 1 large) cut in half lengthwise then cut into 1/4 inch slices.
  • 1 small red bell pepper seeds removed then sliced into 1/4 inch strips
  • 1 small green bell pepper seeds removed then sliced into 1/4 inch strips
  • 1 small orange bell pepper seeds removed then sliced into 1/4 inch strips
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 2 Tablespoons basil paste
  • salt and pepper to taste


  • Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.
  • Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.
  • Add broccoli and zucchini to skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn heat off and remove skillet from burner.
  • Drain water from linguine. Return linguine back to the pot and add the cooked vegetables, heavy cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!



Pasta Primavera
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13 thoughts on “Creamy Pasta Primavera

  1. 5 stars
    Loved this recipe!! Added pink Himalayan salt to the veggies while cooking. Excellent flavor; no meat needed in this recipe!

  2. 5 stars
    This was delicious. I doubled it (large family) and subbed some veggies for what we had in my garden. It still came out great!

  3. 5 stars
    This was very good! My husband and I loved the flavor. We also added grape tomatoes, sliced mushrooms and some frozen peas. Will definitely make again!

  4. 5 stars
    So easy to make, and my boys loved it for “meatless Monday. ” This is going to become a Monday night staple.

  5. 5 stars
    this recipe is fantastic. I had been really craving some linguine and had a ton of veggies on hand.
    I just want to add a tip. If you don’t feel like doing all the work of cooking the veggies On the stove, heat oven to 400 degrees. Line sheet pan with foil. Add olive oul and garlic and all your veggies. Add salt and pepper. I cooked mine for around 15 minutes.
    They were delicious with the sauce and linguine. If you want to thin out the sauce a bit, you can add some of the water from the pasta. This was so easy to make and so delicious!! Thank you!

    1. 5 stars
      Thank you Elaine for your tip on baking the veggies. I will definitely try it. We used to go to an italian restaraunt in little italy in cleveland and they had the best chicken pasta primavera. I tried to make it once and it didn’t turn our very good. I will definitely try this.


  6. 5 stars
    This was DELICIOUS and SO easy to make. Had broccoli, sweet onions, kale, red peppers AND it all came together!
    Delicious a real keeper!
    Oh, added hot pepper flakes for a little kick!

  7. 5 stars
    What a great and easy to adjust based on what you have recipe! I added yellow squash and asparagus to the veggies, left out the colored bell peppers, too expensive to buy and my garden ones aren’t ready yet. served with simply grilled shrimp and garlic bread. Absolutely delicious, grilled chicken would be delish too!

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