This Spring Pasta Primavera is a vibrant dish packed with seasonal vegetables and a creamy sauce that celebrates the flavors of spring.

Scale

2 tablespoons extra-virgin olive oil

1/4 lb fresh asparagus

ends trimmed and cut into 1-inch pieces

1–1/2 cups fresh broccoli

cut into 1/2-inch florets

1 cup sliced mushrooms

1 small zucchini

ends trimmed and thinly sliced

3 medium cloves garlic

minced

1 cup cherry tomatoes

halved

1 cup firmly-packed baby spinach

1 cup frozen peas

Salt and pepper to taste

12 oz dry fettuccine pasta

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

1/2 cup heavy whipping cream

3/4 cup 2% or skim milk

1/2 cup grated Parmesan cheese

1 tablespoon grated lemon zest

3 tablespoons minced fresh basil

In a large pot, bring salted water to a boil and cook fettuccine according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add asparagus and broccoli, sautéing for about 3-4 minutes.
Add mushrooms, zucchini, and garlic, continuing to sauté until the vegetables are tender, about 5 minutes.
Stir in cherry tomatoes, spinach, and peas, cooking for an additional 2-3 minutes until heated through.
In a separate saucepan, melt butter over medium heat and whisk in flour, cooking for 1 minute.
Gradually whisk in the heavy cream and milk, cooking until thickened, about 3-4 minutes.
Remove from heat and stir in Parmesan cheese, lemon zest, basil, salt, and pepper.
Combine the vegetable mixture with the cooked fettuccine and creamy sauce, tossing to combine.
Serve warm, garnished with additional basil if desired.

Feel free to substitute any seasonal vegetables you have on hand. This dish is versatile and can be adjusted to your taste.

Keywords: Pasta Primavera, Spring Pasta, Vegetarian Pasta, Fettuccine, Spring Recipe