Creamy Pasta Primavera #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: Easter is April 4. Can you believe it!? Celebrate spring and Easter with some bright and delicious sides with that fresh spring produce.

Join us today to celebrate spring with all of these amazing side dishes!

Celebrate Spring Sides

I loved this pasta dish! It receives extra high marks because it's all made in just ONE pot! The broth simmers off, cooking the pasta and the vegetables and forming the base of the simple sauce. The fresh produce really shines in the recipe. And best of all - it's incredibly versatile and flexible. Use whatever combination of veggies that sounds good to you. There is a brightness from the lemon, and richness from the cream. It's a wonderful dish.

Creamy Pasta Primavera

2 ¼ cups (1 can) vegetable broth
8 ounces pasta
4-oz frozen peas
1 bunch asparagus, in 1" pieces
4 loose cups fresh spinach
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
½ cup heavy cream
1-2 TBS lemon juice
½ cup freshly grated parmesan cheese 

  1. In a deep skillet or soup pot, add the broth and pasta, cover with a lid and bring to a simmer. Cook the pasta, stopping at 7 minutes until done (per package directions). (If pasta needs to cook for a total of 13 minutes, cook for 6 minutes and then proceed to next step).
  2. Add in the peas, asparagus, and spinach. Cover and return to low simmer for remaining 7 minutes. Pasta and vegetables should be tender, and liquid pretty much cooked off.
  3. Add in the salt, pepper, and 1 TBS lemon juice. Stir in the heavy cream. Taste, and adjust the lemon juice and seasonings if needed. Stir in the parmesan cheese and allow pasta to rest. Sauce will thicken as it stands and cheese melts.
  4. Serve immediately (add a sprinkling of fresh parsley if desired) and enjoy!
Recipe adapted from The Toasty Kitchen


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