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Home » Meal Ideas » Weeknight Pasta Primavera

Weeknight Pasta Primavera

Meal Ideas

18 Apr

This Weeknight Pasta Primavera combines tender pasta and crisp, fresh veggies in a rich, creamy garlic sauce for a deliciously satisfying family dinner.

Our family loves pasta and this weeknight pasta dish is one of our favorites! It is an easy weeknight meal to throw together once all of the prep work is done.

The addition of fresh veggies into the pasta and sauce makes this feel like a lighter and brighter summer pasta, even in the winter. The veggies cook right in the pasta water as the pasta finishes up cooking!

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Ingredients for Weeknight Pasta Primavera ready to use.

What You’ll Need to Make Weeknight Pasta Primavera

  • Butter – We use regular salted butter, but unsalted butter may also be used.

  • Onion – We use one small yellow onion, about 1 cup, chopped. White onions, sweet onions, red onions, or even shallots may be used instead.

  • Whole Mushrooms – White or Baby Bella Mushrooms, quartered. We use an 8 oz package.

  • Garlic – We use 2-3 cloves minced, about 1 teaspoon. You can substitute garlic paste, minced garlic, chopped garlic, or in a pinch, use 1/4 teaspoon of garlic powder.

  • Diced Tomatoes – One can, 14 oz, regular or petite diced.

  • Heavy Cream – If you don’t have heavy cream, substitutions include half and half or evaporated milk in equal amounts.

  • Fettuccine Noodles – We use the dried fettuccine noodles in the one pound box.

  • Vegetables – Fresh asparagus and zucchini cut into bite sized pieces, one cup of frozen peas (kept frozen).

  • Parmesan Cheese – Shredded. You can substitute grated if you prefer.

  • Lemon Juice – Juice of half of a medium lemon, about 1 1/2 tablespoons.

  • Basil – 2 tsp dried basil or 2 tbsp fresh, chopped.

  • Salt & Pepper – To taste.


Finished Weeknight Pasta Primavera in a bowl with garlic toast.

How to make Weeknight Pasta Primavera

This easy weeknight pasta dish is packed full of vegetables and pasta in a creamy garlic tomato sauce. Hearty and satisfying!

Mushrooms, onions and butter in a large skillet for Weeknight Pasta Primavera

Bring a large pot of generously salted water to a boil over high heat.

In the meantime, melt butter over medium-high heat in a large skillet. Add chopped onion and mushrooms.

Cooked mushrooms and onions in the skillet.

Cook 5-7 minutes until onions are translucent and mushrooms have cooked down slightly.

Adding garlic, tomatoes and cream into the skillet to create the sauce.

Add garlic and cook until fragrant, about 30 seconds, then stir in tomatoes and cream and turn the heat to high.

Fettuccine noodles in boiling water in a large pot.

As the sauce cooks, add the fettuccine noodles to the now boiling water and cook until pasta begins to soften, about 8 minutes.

Stirring the creamy garlic tomato sauce for Weeknight Pasta Primavera

Bring the sauce mixture to a boil, stirring constantly, then remove the pan from heat and set aside.

Asparagus, zucchini and peas being added to the cooking pasta in the hot water.

Add asparagus, zucchini and frozen peas to boiling pasta water and cook for an additional 5 minutes. Remove from heat.

Draining the pasta and vegetables using a colander.

Drain the pasta and vegetables and return to the pot.

Adding the sauce, basil and lemon juice to the pasta and vegetables in the pot.

Pour the sauce mixture over the pasta and vegetables and then add the shredded Parmesan cheese, lemon juice and basil.

Final stir of the Weeknight Pasta Primavera before serving.

Stir until noodles are coated and the vegetables are well distributed throughout.

Serve immediately, sprinkled with fresh parsley and fresh ground black pepper if desired. Enjoy!

Finished Weeknight Pasta Primavera in a bowl, ready to eat.

Other Easy Weeknight Recipes You May Like

Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!

Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.

Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!

Mom’s Easy Weeknight Chili – This is a basic chili recipe with few ingredients but sometimes uncomplicated is the most delicious!

Spinach and Sausage Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.

Weeknight Pasta Primavera

This Weeknight Pasta Primavera combines tender pasta and crisp, fresh veggies in a rich, creamy garlic sauce for a deliciously satisfying family dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Servings: 6 servings
Course: Dinner, Family Meals, Meal Ideas
Cuisine: American, Italian
Calories: 561
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp butter
  • 1 cup onion chopped
  • 2 cups whole mushrooms, quartered 8 oz package
  • 1 tsp garlic, minced 2-3 cloves
  • 1 can diced tomatoes 14 oz
  • 1 cup heavy cream
  • 1 box dried fettuccine noodles 1 pound
  • 1 pound fresh asparagus cut into bite sized pieces
  • 1 cup zucchini cut into bite sized pieces
  • 1 cup frozen peas
  • 1/2 cup shredded Parmesan cheese
  • 1 1/2 tbsp lemon juice
  • 2 tsp dried basil or 2 tbsp fresh, chopped
  • salt & pepper to taste

Method
 

  1. Bring a large pot of generously salted water to a boil over high heat.
  2. In the meantime, melt butter over medium-high heat in a large skillet. Add chopped onion and mushrooms and cook 5-7 minutes until onions are translucent and mushrooms have cooked down slightly.
  3. Add garlic and cook until fragrant, about 30 seconds, then stir in tomatoes and cream and turn the heat to high.
  4. Bring the sauce mixture to a boil, stirring constantly, then remove the pan from heat and set aside.
  5. As the sauce cooks, add the fettuccine noodles to the now boiling water and cook until pasta begins to soften, about 8 minutes.
  6. Add asparagus, zucchini and frozen peas to boiling pasta water and cook for an additional 5 minutes. Remove from heat.
  7. Drain the pasta and vegetables and return to the pot. Pour the sauce mixture over the pasta and vegetables and then add the shredded Parmesan cheese, lemon juice and basil.
  8. Stir until noodles are coated and the vegetables are well distributed throughout.
  9. Serve immediately, sprinkled with fresh parsley and fresh ground black pepper if desired. Enjoy!

Nutrition

Calories: 561kcalCarbohydrates: 70gProtein: 19gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 125mgSodium: 308mgPotassium: 787mgFiber: 7gSugar: 9gVitamin A: 1699IUVitamin C: 28mgCalcium: 192mgIron: 5mg

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  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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