How to Make Pasta Primavera

While the term "primavera" is defined as the spring season, in culinary terms, it's typically referred to crisp vegetables in the spring. The possibilities and vegetable combinations are endless. Primavera sauce is usually an olive oil and garlic base, but is also commonly an Alfredo or heavy cream base. Here is how to make a simple pasta primavera version using Alfredo sauce.


  • 8 ounces (227g) uncooked fettuccine or linguine
  • 1 tablespoon olive or vegetable oil
  • 1 cup (91g) broccoli
  • 1 cup (100g) cauliflower
  • 2 medium carrots, thinly sliced
  • 1 cup (134g) frozen green peas, rinsed to separate
  • 1/4 cup (40g) onion, chopped
  • 1 container (10 ounces) refrigerated Alfredo pasta sauce
  • 1 tablespoon grated Parmesan cheese


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    Over a medium high heat, cook the vegetables in a large skillet with the olive/vegetable oil. Stir frequently for about 6 to 8 minutes, or until the vegetables are crisp.
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    Stir the Alfredo sauce in the skillet and lower the temperature.
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    Drain the pasta completely and add it to the skillet. Mix thoroughly and heat through. Remove from the heat.
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    Sprinkle the Parmesan cheese and serve.


  • Meat, such as chicken and shrimp, can be added, but not as the "focus".
  • Pasta primavera is supposed to show bright and crisp colors in the dish.

Things You'll Need

  • Large skillet
  • Large pot
  • Colander

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