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Pasta Primavera
with asparagus / tomatoes / broccoli / white beans

Active: 35 min Total: 35 min

Pasta Primavera is positively packed with vegetables and served in a light sauce made with cream and fresh tomatoes.
Smarts: Thin strands of angel hair pasta are a great fit for this recipe, but they cook fast. Be sure to check the package for the recommended cook time and watch the pasta closely.

Tags

Ingredients

Servings:
4
Metric
Pasta Primavera:
  • Broccoli florets - 8 oz, chopped
  • Asparagus - 10 spears, trimmed and cut into 1” / 2.5 cm pieces
  • Garlic - 3 cloves, chopped
  • Cheese, parmesan - 4 oz, grated
  • Tomatoes, roma - 4, chopped
  • Peas, fresh or frozen - 1/2 cup
  • Beans, any white (14 oz / 397 g) - 1 can, drained and rinsed
  • Pasta, angel hair - 8 oz (sub spaghetti)
  • Butter - 2 Tbsp
  • Stock, any type - 1/4 cup
  • Heavy cream - 1/2 cup
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Broccoli / Asparagus / Garlic / Cheese - (If prepping right before cooking, get a Dutch oven of water boiling before continuing with prep.) Prep as directed. Combine broccoli and asparagus in one container. Store garlic and cheese in their own separate containers. (Can be done up to 5 days ahead)
  2. Tomatoes - Chop tomatoes. (Can be done up to 2 days ahead)
  3. Peas - If using frozen peas, defrost in the microwave. If using fresh peas, place in a microwave-safe bowl and add 2 Tbsp / 30 mL water. Cover with a damp paper towel. Microwave until peas are bright green, 1 to 2 minutes. Drain off water.
  4. Beans - Drain and rinse.

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Make

  1. Fill a Dutch oven with salted water. Bring to a boil.
  2. When water is boiling add pasta and cook according to package directions. Add broccoli and asparagus in the last 2 minutes of cooking. (Note: Angel hair cooks in 2 to 4 minutes, so be sure the vegetables are ready to add shortly after the pasta goes in.)
  3. Drain pasta and vegetables and set aside.
  4. Return pan to medium heat.
  5. Add butter and then garlic and tomatoes to melted butter. Saute 2 minutes.
  6. Add stock and cream and simmer for 2 minutes.
  7. Remove pan from heat and stir in parmesan, peas, beans, and pasta with vegetables. Use tongs to toss everything together.
  8. Squeeze lemon juice over pasta and season with some salt and pepper. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (75)
Gluten-free (5)
Paleo (7)
Vegetarian (11)

60 reviews

Kid approved !

By: Heather
Posted: May 17, 2020
Diet: Original
0 Helpful

Delicious! We were impressed with the flavour and even our toddler gobbled it down! Definitely benefits from a good parmesan!

By: Jan-Marie
Posted: Sep 04, 2019
Diet: Original
0 Helpful

Made with asparagus , didn’t have peas & beans on hand. Everyone like, nice flavor.

By: Jessie
Posted: Jun 04, 2019
Diet: Original
0 Helpful

I love a fast and easy pasta dish, especially one packed with veggies. Added extra lemon and pepper to punch up the flavor a bit.

By: Danielle
Posted: May 19, 2019
Diet: Original
0 Helpful

I'm a big fan of this dish. I love home-made alfredo sauce and this is a simple way to do it. Asparagus is a great vegetable choice here, although I'm not sure the beans add much.

By: Caitlin
Posted: May 11, 2019
Diet: Original
0 Helpful

It was good but kind of bland. Needed more seasoning.

By: Alisha
Posted: May 10, 2019
Diet: Original
0 Helpful