Healthy Pasta Primavera: In less than 30 minutes, this easy pasta dinner that is filled with fresh spring vegetables and a creamy, yet lightened up sauce, will be on the table for your whole family to enjoy.
Let me in on a little secret about my kids.
They do not like vegetables mixed into their pasta.
They love eating baked rotini with a side of steamed veggies, or lasagna with a side salad with ranch dressing, but when I serve them my Tortellini Broth Bowl, they pick around the tomatoes and spinach to eat just the cheese tortellini.
Imagine my surprise when not only did they NOT complain, they asked for second servings of my creamy pasta with vegetables.
Pretty sure it has to do with the creamy, cheesy sauce that envelopes the tender spring vegetables.
Healthy Pasta Primavera
Traditionally pasta primavera is made with lots of oil, heavy cream, Parmesan Cheese and some veggies.
My family desires a creamy pasta but I don’t desire a pasta made with lots of cream or oil.
With a few swaps, I can create a healthy, yet creamy sauce that hugs the noodles and spring vegetables that still feels decadent.
My secret?
White wine and cream cheese.
With just a little bit of cream cheese and a splash of white wine, a creamy, low-fat alfredo sauce is made. And in my book (and my family’s a creamy alfredo sauce is the perfect coating to this pasta with asparagus, broccoli, peppers, and snap peas.
This pasta primavera may be a bit reminiscent of fettuccine alfredo with spring vegetables–but regardless of what you call it, your family is sure to enjoy this easy 30 minute family meal.
How to Make Pasta Primavera with a Cream Cheese Pasta Sauce
Step One: Boil the pasta along with the spring vegetables.
One of the most important tips to making a delicious pasta sauce is to cook your pasta just right.
Be sure to use a large pan (the larger the better) and LOTS of salt–I use at least 1 tablespoon kosher salt per pound of dry pasta.
Drop your pasta into rapidly boiling water and stir well the first minute to keep the pasta from sticking together.
For a pasta that is going to finishing cooking in sauce, as does this light vegetable alfredo pasta, cook the pasta 1 minute LESS than the cooking time suggests.
When there are only 2 minutes left in the cooking time, I drop in the chopped spring vegetables to cook with the pasta. If you like your vegetables more tender, add to the pasta water earlier, but I like the crisp tender vegetables, as they provide a perfect contrast in textures in this pasta primavera recipe.
*Be sure to reserve 1/4 cup of the pasta water for the sauce.
Step Two: Make the Cream Cheese Pasta Sauce
As the pasta and vegetables cook, make the Parmesan sauce for the pasta primavera. This creamy pasta sauce is a lot like an alfredo sauce, but it is lightened up and a bit thinner in consistency.
To make the cream cheese pasta sauce:
- Heat 2 teaspoons olive oil in a large, heavy skillet over medium-high heat.
- Add in garlic and then deglaze the pan with white wine.
- Add in the cream cheese, stock, and reserved pasta water, and whisk until creamy, season with pepper.
Step Three: Toss the Pasta and vegetables with the sauce.
Once the cream cheese sauce has come together, add in the cooked pasta and vegetables. Toss well and allow the pasta and vegetables continue to cook for 1 minute.
Finish the sauce with a squeeze of fresh lemon juice and Parmesan cheese. Taste and season with salt if needed.
How to reheat Pasta with Alfredo Sauce
If you happen to have any leftover pasta alfredo, you can store the leftovers for 3-4 days, but the sauce will become very thick and the pasta will stick together as it sits in the fridge.
To reheat this pasta primavera, or any pasta with a creamy sauce, add 1-2 tablespoons chicken or vegetable stock to the pasta BEFORE reheating in the microwave for 1-2 minute intervals or in a skillet over medium-low heat.
Notes on this Skinny Pasta Primavera Recipe:
- For a serving of whole grains, along with fiber and additional protein, use whole wheat pasta. I have a hard time finding fettuccine noodles, so I typically use thin spaghetti noodles.
- If you would like a Gluten-Free Pasta Primavera, use gluten-free noodles.
- Feel free to use any vegetables you like. I choose to use asparagus, broccoli, peppers, and snap peas, but peas or mushrooms would be a great addition as well.
- Instead of using fresh peppers, jarred roasted red or yellow peppers will work in this recipe. Just add to the pasta primavera right before finishing the sauce with cheese and lemon, just to warm through.
- This pasta primavera with low fat alfredo sauce is great tossed with leftover rotisserie chicken as well.
- If you do not have fresh broccoli or asparagus, you can use frozen, just add the frozen vegetables to the boiling water at the same time you add the dry pasta.
- You do not have to use white wine, you can use vegetable or chicken stock in place of the wine with great results.
More Favorite Pasta Recipes
- Caprese Pasta Salad
- Tuscan Pasta with White Beans and Tomatoes
- Easy One Pot Creamy Cajun Pasta
- Instant Pot Creamy Italian Pasta
Easy Spring Pasta Recipe
Healthy Pasta Primavera
Ingredients
- 1 pound spaghetti or fettucine
- 2 cups fresh broccoli florets chopped
- 1 yellow pepper sliced
- 1 cup fresh snap peas
- 1 cup chopped asparagus cut into 1 inch pieces
- 2 teaspoons olive oil
- 1 teaspoon minced garlic about 1 clove
- 4 ounces cream cheese at room temperature
- 1/4 cup dry white wine
- 1/4 cup vegetable or chicken stock
- 1/4 cup pasta water
- 1/4 cup freshly grated Parmesan cheese
- 1 lemon zest and juice
Instructions
- Bring water to a rapid boil in a large 6 quart pan.
- Drop pasta into rapidly boiling water and stir well the first minute to keep the pasta from sticking together.
- Cook the pasta 1 minute LESS than the cooking time suggests.
- When there are only 2 minutes left in the cooking time,drop in the chopped spring vegetables to cook with the pasta.
- Be sure to reserve 1/4 cup of the pasta water for the sauce.
Cream Cheese Pasta Sauce
- As the pasta and vegetables cook, make the Parmesan sauce for the pasta primavera.
- Heat olive oil in a large, heavy skillet over medium-high heat.
- Add in garlic and then deglaze the pan with white wine.
- Add in the cream cheese, stock, and reserved pasta water, and whisk until creamy, season with pepper.
Toss the Pasta with the Creamy Sauce
- Add the pasta and vegetables to the sauce and toss to coat. Finish cooking the pasta in the sauce for about 1 minute longer.
- Finish the pasta primavera with fresh lemon juice, zest, and cheese.
Notes
If you happen to have leftover asparagus, I suggest giving this Chicken and Asparagus with 3 Cheeses from Kayln’s Kitchen for a delicious meal.
Kristen Chidsey
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This is such a delicious dinner idea. And adding in our favorite veggies give it a “custom” flavor 🙂
And you have to love when you can add in custom flavors that your family will actually enjoy 😉
This pasta is the perfect meal for summer!
I agree–perfect for those farm stand veggies (or home grown if you don’t have a black thumb as I do!!) Enjoy!
I love pasta primavera! I can’t wait to try this version out for dinner!
Let me know how you enjoy it Madi!