I crafted a Vegetable Alfredo Pasta with penne in a silky herb cream sauce piled with vibrant seasonal vegetables and one surprising pantry ingredient that pulls it all together.

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I’ve made this Pasta Primavera so many times it almost feels like cheating. The herb cream sauce clings to penne pasta and every forkful has a burst of bright cherry tomatoes and whatever veggies are hiding in my fridge.

It’s that kind of Veggie Pasta Recipes Healthy everyone texts me about, the one you’ll make even on a busy weeknight. I like that it looks impressive but doesn’t act like it, and the lemony lift keeps it from getting too heavy.

Try it once and you’ll see why people call it the perfect Pasta Dinner Recipes Healthy.

Ingredients

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Penne gives satisfying carbs and some fiber, good energy and soaks up creamy sauce.
Heavy cream adds rich fat and silky texture, high calories but makes it indulgent.
Parmesan brings umami, protein and calcium, salty punch that brightens the dish.
Zucchini is low cal, water and fiber rich, mild flavor that soaks up seasoning.
Cherry tomatoes are sweet and slightly tart, vitamin C rich, pop of fresh acidity.
Asparagus adds fiber and folate, grassy bitter notes that cut through richness.
Spinach gives iron and vitamins, wilts fast, adds color and mild earthiness.
Lemon zest and juice add bright acidity, lifts flavors without extra calories.

Ingredient Quantities

12 oz (340 g) penne pasta

2 tbsp unsalted butter

1 tbsp extra-virgin olive oil

3 garlic cloves, minced

1 small shallot, finely chopped (or 1/4 cup onion)

1 cup heavy cream

1/2 cup low-sodium vegetable or chicken broth

1 cup freshly grated Parmesan cheese (about 3 oz)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half moons (about 1 1/2 cups)

1 red bell pepper, thinly sliced

1 bunch asparagus, trimmed and cut into 1-inch pieces (about 1 cup)

8 oz cremini or button mushrooms, sliced

1/2 cup frozen peas, thawed

2 cups baby spinach, loosely packed

1/4 cup fresh parsley, chopped

1/4 cup fresh basil leaves, torn

Zest of 1 lemon and 1 tbsp lemon juice

1/2 tsp red pepper flakes (optional)

Kosher salt and freshly ground black pepper, to taste

How to Make this

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1. Bring a large pot of water to a boil, salt it well, then cook 12 oz (340 g) penne until just al dente (follow package, usually 9 to 11 minutes). Before draining, scoop out and reserve about 1 cup of the pasta water, then drain the pasta.

2. Meanwhile heat 2 tbsp unsalted butter and 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the 8 oz sliced mushrooms first and let them brown without crowding the pan, about 4 to 5 minutes, this gives better flavor.

3. Add 1 small finely chopped shallot and 3 minced garlic cloves, cook 1 minute until fragrant. If you want heat add 1/2 tsp red pepper flakes here. Season with a pinch of kosher salt and black pepper.

4. Toss in the sliced red bell pepper, sliced zucchini, and the trimmed 1 bunch asparagus cut into 1 inch pieces. Cook, stirring occasionally, until veggies are bright and just tender, about 3 to 4 minutes so they dont get mushy.

5. Add 1 cup cherry tomatoes (halved) and 1/2 cup frozen peas (thawed), cook another 1 to 2 minutes so tomatoes soften. Pour in 1/2 cup low-sodium vegetable or chicken broth to deglaze the pan, scraping up brown bits.

6. Pour in 1 cup heavy cream and bring to a gentle simmer, let it reduce slightly for 2 to 3 minutes so it thickens a bit. Then stir in 1 cup freshly grated Parmesan until melted and smooth, taste and season with more salt and pepper if needed.

7. Add the drained penne and 2 cups loosely packed baby spinach to the skillet, toss everything together and let the spinach wilt. If the sauce seems too thick, add reserved pasta water a little at a time until the sauce coats the pasta nicely.

8. Stir in the zest of 1 lemon and 1 tbsp lemon juice, plus 1/4 cup chopped fresh parsley and 1/4 cup torn fresh basil leaves. Give it one last toss and adjust seasoning or red pepper flakes to taste. A small knob of butter or a splash of olive oil at the end will give extra shine if you like.

9. Serve hot with extra grated Parmesan, a little extra basil or parsley on top and a crack of fresh black pepper. Leftovers reheat nicely with a splash of cream or pasta water so it doesnt dry out.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander (for draining)
3. 1-cup liquid measuring cup or small heatproof bowl (to reserve pasta water)
4. Large skillet or sauté pan
5. Wooden spoon or silicone spatula (for stirring and scraping)
6. Tongs (for tossing pasta and serving)
7. Chef’s knife
8. Cutting board
9. Microplane or box grater (for Parmesan and lemon zest)

FAQ

Q: Can I make this lighter or dairy free? A: Yep. For a lighter version use half and half or whole milk plus a tablespoon of cornstarch to thicken, or skip the butter and use olive oil. For dairy free try canned full fat coconut milk or a smooth cashew cream, but know the flavor will change and Parmesan can't be replicated exactly so use a vegan parm if you want that cheesy note.

Q: How do I keep the vegetables crisp and not mushy? A: Cook harder veggies first (asparagus, bell pepper, zucchini) then add quick ones like spinach and peas at the end. Don’t overcrowd the pan, use medium high heat so they sear instead of steam, and slice things uniformly so they cook at the same rate.

Q: Can I make this ahead or freeze it? A: You can make the sauce and veggies ahead and store in the fridge for 2 days, but I wouldn’t freeze the cream sauce, it gets grainy. If you must freeze, leave out the cream and cheese, freeze the veg only then add cream when reheating. Always store pasta separately and toss together when reheating so it stays less soggy.

Q: My cream sauce went grainy or split, how do I fix it? A: Don’t boil the cream, heat gently and add a splash of hot pasta water to smooth it out. Add Parmesan off the heat so it melts slowly, and whisk in a little butter for shine. If it already split try whisking in a teaspoon of cornstarch mixed with cold water off heat then warm gently.

Q: What pasta should I use and how long to cook it? A: Penne is perfect, but any short pasta like rigatoni, farfalle or fusilli works. Cook to al dente, usually 1 to 2 minutes less than package says, reserve a cup of pasta water before draining to loosen the sauce.

Q: Can I add protein or make this gluten free? A: Yes, add grilled chicken, shrimp or pan seared tofu, cook separately then toss in at the end. For gluten free use GF penne and watch cook time, it can get mushy faster so check early.

Pasta Primavera Recipe Substitutions and Variations

Penne pasta: try fusilli, farfalle or rigatoni, or swap for whole grain or gluten free pasta if you need it, cooking time may change
Heavy cream: use half and half plus 1 tablespoon butter per cup, or full fat coconut milk for dairy free, or whisk Greek yogurt with a little milk and stir in off heat so it doesnt split
Parmesan cheese: Pecorino Romano or Asiago work great, or use nutritional yeast for a vegan nutty flavor (add a pinch more salt)
Asparagus: replace with green beans, broccoli florets or snap peas, just cook until tender but still a little crisp

Pro Tips

1. Stop the pasta a minute or two before it’s “perfect” and save more than you think of the cooking water, like 1 to 1 1/2 cups. The starchy water is your secret weapon to loosen the cream without watering it down, add it slowly till the sauce just coats the penne.

2. Don’t crowd the mushrooms, brown them hot and alone if you can. If you throw every veggie in at once they steam and get floppy, but good brown mushrooms add real depth. If needed brown in two batches and combine later.

3. Layer your veg by cook time. Things like asparagus and bell pepper go before spinach and basil which should go in last, wilted not cooked. Keeps texture and color, otherwise it all turns to mush.

4. Take the cream off the heat before you stir in most of the Parmesan, and taste for salt after the cheese. Overheating makes the sauce grainy, and Parmesan brings a lot of salt so add cautiously.

5. Brighten it at the end not the start. Add lemon zest and juice, fresh basil and parsley right before serving, and if you want extra gloss throw in a small knob of butter or a drizzle of olive oil at the end. Leftovers reheat with a splash of cream or reserved pasta water so it doesnt dry out.

Pasta Primavera Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I crafted a Vegetable Alfredo Pasta with penne in a silky herb cream sauce piled with vibrant seasonal vegetables and one surprising pantry ingredient that pulls it all together.

Servings

servings

Calories

770

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander (for draining)
3. 1-cup liquid measuring cup or small heatproof bowl (to reserve pasta water)
4. Large skillet or sauté pan
5. Wooden spoon or silicone spatula (for stirring and scraping)
6. Tongs (for tossing pasta and serving)
7. Chef’s knife
8. Cutting board
9. Microplane or box grater (for Parmesan and lemon zest)

Ingredients

12 oz (340 g) penne pasta
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 small shallot, finely chopped (or 1/4 cup onion)
1 cup heavy cream
1/2 cup low-sodium vegetable or chicken broth
1 cup freshly grated Parmesan cheese (about 3 oz)
1 cup cherry tomatoes, halved
1 medium zucchini, sliced into half moons (about 1 1/2 cups)
1 red bell pepper, thinly sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
8 oz cremini or button mushrooms, sliced
1/2 cup frozen peas, thawed
2 cups baby spinach, loosely packed
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, torn
Zest of 1 lemon and 1 tbsp lemon juice
1/2 tsp red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste

Directions

Bring a large pot of water to a boil, salt it well, then cook 12 oz (340 g) penne until just al dente (follow package, usually 9 to 11 minutes). Before draining, scoop out and reserve about 1 cup of the pasta water, then drain the pasta.
Meanwhile heat 2 tbsp unsalted butter and 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the 8 oz sliced mushrooms first and let them brown without crowding the pan, about 4 to 5 minutes, this gives better flavor.
Add 1 small finely chopped shallot and 3 minced garlic cloves, cook 1 minute until fragrant. If you want heat add 1/2 tsp red pepper flakes here. Season with a pinch of kosher salt and black pepper.
Toss in the sliced red bell pepper, sliced zucchini, and the trimmed 1 bunch asparagus cut into 1 inch pieces. Cook, stirring occasionally, until veggies are bright and just tender, about 3 to 4 minutes so they dont get mushy.
Add 1 cup cherry tomatoes (halved) and 1/2 cup frozen peas (thawed), cook another 1 to 2 minutes so tomatoes soften. Pour in 1/2 cup low-sodium vegetable or chicken broth to deglaze the pan, scraping up brown bits.
Pour in 1 cup heavy cream and bring to a gentle simmer, let it reduce slightly for 2 to 3 minutes so it thickens a bit. Then stir in 1 cup freshly grated Parmesan until melted and smooth, taste and season with more salt and pepper if needed.
Add the drained penne and 2 cups loosely packed baby spinach to the skillet, toss everything together and let the spinach wilt. If the sauce seems too thick, add reserved pasta water a little at a time until the sauce coats the pasta nicely.
Stir in the zest of 1 lemon and 1 tbsp lemon juice, plus 1/4 cup chopped fresh parsley and 1/4 cup torn fresh basil leaves. Give it one last toss and adjust seasoning or red pepper flakes to taste. A small knob of butter or a splash of olive oil at the end will give extra shine if you like.
Serve hot with extra grated Parmesan, a little extra basil or parsley on top and a crack of fresh black pepper. Leftovers reheat nicely with a splash of cream or pasta water so it doesnt dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.