Pasta Primavera gets a delicious makeover with creamy Alfredo sauce! This dish is packed with fresh veggies and garnished with freshly grated Parmesan cheese. A show stopping combo that’s sure to be a favorite!
Don’t you love it when two favorites get together… and they’re a match made in heaven? Such is the case with this Alfredo Pasta Primavera, which combines traditional pasta primavera with a rich, creamy Alfredo sauce that takes it to an entirely new level!
Don’t get me wrong… this is no knock on the original. You can’t go wrong with pasta + fresh veggies + Parmesan cheese. But you CAN make it better, and the best way to do it is to add an extra dose of creamy deliciousness. Aka homemade Alfredo!
It’s my kids’ absolute favorite sauce… and what I LOVE about this recipe is that it takes their favorite and adds in tons of fresh veggies they probably otherwise wouldn’t be eating. It’s basically a win win. And a delicious one at that!
what you’ll need for this recipe
Pasta – This recipe calls for 1/2 pound of pasta, which is half of a regular sized box. I used bowtie shaped pasta for the texture and size, but any type of pasta can be substituted.
Veggies – Spring veggies are, of course, a key component in this recipe. I used a combination of broccoli, peppers, zucchini, squash, asparagus, carrots, and red onion. You can feel free to omit or add different types of vegetables according to your preferences!
Alfredo sauce – Homemade Alfredo Sauce takes this recipe to the next level. It’s rich and creamy enough to hold up to the pasta but light enough to complement the abundance of fresh veggies. If you’re short on time, you can always use your favorite store bought sauce.
Olive oil, salt & pepper – A simple combination of olive oil, salt and pepper is the only extra seasoning this recipe needs. You’ll use these ingredients in sautéing the veggies, and can feel free to add additional seasonings as desired.
Parmesan – Fresh shaved Parmesan cheese is the perfect garnish for this dish, and pairs well with both the veggies and the Alfredo sauce. To save time, feel free to substitute store bought shaved or shredded Parmesan.
Basil – You can’t go wrong with fresh basil, and in this recipe it adds the perfect pop of flavor to the finished dish. If you can’t find fresh basil, feel free to substitute fresh tarragon or dill!
Recipe Variations
- Use any shape of pasta (e.g. penne, rotini, linguine, or cellentani)
- Make it gluten free by using gluten free noodles
- Add additional veggies, such as pea pods, cauliflower, mushrooms, or spinach
- Add any of your favorite seasonings to the veggies
- Add your favorite protein: shrimp, chicken, salmon, or tofu
- Substitute crumbled feta or goat cheese for the Parmesan
- Add additional fresh herbs for extra flavor
how to make alfredo pasta primavera
Prep the veggies. Prepare the veggies by washing and chopping them into bite sized pieces.
Boil the noodles. Prepare the noodles according to package instructions. For best results, cook them al dente to ensure they hold up to the veggies and sauce. Drain and rinse in warm water; set aside.
Make the sauce. Prepare the Alfredo Sauce according to recipe instructions. Keep warm over low heat.
Sauté the veggies. Heat the olive oil in a large skillet,
Combine & garnish.
recipe shortcuts
Let’s face it: sometimes we’re short on time and just need to get dinner on the table! This recipe can be made even quicker by using pre-cut veggies, 60 second pasta, jarred Alfredo sauce, and already shaved Parmesan cheese, which is available in the specialty cheese section at your grocery store.
Make Ahead Tip
Looking to prep this recipe in advance? No problem! You can chop the veggies and cook the noodles, then store both in airtight containers in the fridge for later. You can even make the Alfredo sauce and simply reheat it, thinning it with half & half or water as necessary.
Alfredo Pasta Primavera
Pasta Primavera gets a delicious makeover with creamy Alfredo sauce! This dish is packed with fresh veggies and garnished with freshly grated Parmesan cheese. A show stopping combo that's sure to be a favorite!
Ingredients
Pasta
- 1/2 pound bowtie pasta
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup broccoli florets
- 1 cup chopped asparagus
- 1/2 cup chopped red pepper
- 1/2 cup chopped zucchini
- 1/2 cup chopped yellow squash
- 1/2 cup matchstick carrots
- 1/2 cup sliced red onion
- 1/2 cup grape tomatoes, halved
- 1/2 cup fresh grated Parmesan cheese
- Fresh basil, for garnish
Alfredo sauce
- 1/2 cup salted butter
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups fresh grated Parmesan cheese
Instructions
- Prepare the veggies by washing and chopping them into bite sized pieces.
- Prepare the noodles according to package instructions. For best results, cook them al dente to ensure they hold up to the veggies and sauce. Drain and rinse in warm water; set aside.
- Prepare the Alfredo Sauce by combining butter, heavy cream, salt and pepper in a large skillet. Cook, stirring, over medium heat until butter is melted. Stir in grated Parmesan and cook, stirring, until cheese is completely melted. Keep warm over low heat.
- Heat the olive oil in a large skillet, then sauté the veggies until tender-crisp, reserving the zucchini, squash, and tomatoes for the last few minutes.
- Combine the pasta, sauce, and veggies. Garnish with fresh grated Parmesan and fresh basil.
Notes
Recipe Variations
- Use any shape of pasta (e.g. penne, rotini, linguine, or cellentani)
- Make it gluten free by using gluten free noodles
- Add additional veggies, such as pea pods, cauliflower, mushrooms, or spinach
- Add any of your favorite seasonings to the veggies
- Add your favorite protein: shrimp, chicken, salmon, or tofu
- Substitute crumbled feta or goat cheese for the Parmesan
- Add additional fresh herbs for extra flavor
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 439Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 91mgSodium: 1078mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 13g
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