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Creamy Pasta Primavera

  • Veg
    • 30 mins
    • Serves 6
    • Easy


    How to Make Creamy Pasta Primavera

    1. In a large pot, bring salted water to complete boil. Add the linguine pasta and cook until al dente. Follow the package directions to prepare the pasta.
    2. In a non-stick skillet, heat olive oil over medium heat.
    3. Add diced carrots to the heated oil. Stir and cook for 5 minutes until carrots are softened.
    4. Add broccoli and zucchini to the skillet. Stir and cook for another three minutes.
    5. Add the bell peppers to the fried vegetables and cook for five minutes, stirring continuously.
    6. Stir in minced garlic and basil paste.
    7. Mix until the vegetables are combined.
    8. Season the mixture with salt and pepper.
    9. Turn the heat off and remove skillet from the burner.
    10. Take the boiled linguine pasta and drain water.
    11. In the same pot used for boiling pasta, combine pasta with the vegetables, heavy cream and parmesan cheese. Carefully fold and stir the mixture until everything has combined.
    12. Season with salt and pepper to attain the required taste.
    13. Serve while warm, garnished with basil and parmesan cheese.


    • The dish Creamy Pasta Primavera was invented by the New York chef, Sirio Maccioni when he tried to make something new using butter, cream, and cheese with vegetables and pasta in 1975.
    • The recipe for Creamy Pasta Primavera was initially tested in Robert’s Island, Nova Scotia, but then brought back to New York. From there on the dish gained fame in 1977.

    Creamy Pasta Primavera has been termed as “the most talked-about dish in Manhattan” by Claiborne and Franey.

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