Linguine Primavera

Jump to Recipe

Do you need a new dish for a special occasion? Look no further! Vegetable Linguine Primavera is a simple, colorful gourmet meal layered with a variety of fresh baby vegetables and freshly chopped herbs! Lastly, it is topped with freshly grated Parmigiano Reggiano and roasted pine nuts.Β Make a large batch because it warms over nicely the next day.Β 

Linguini Primavera with Baby Spring Vegetables Plated
Linguini Primavera with Baby Spring Vegetables

Linguine Primavera Ingredients

Linguine Primavera is a fun dish to select your favorite ingredients and serving dish to showcase! For Christmas I received a wonderful Mediterranean Pasta basket with an Italian Spice Linguine, which is perfect for this dish. However, any Linguine or similar pasta works nicely. Next select a variety of fresh baby vegetables cutting them to the desired size. Adding fragrant fresh basil add a wonderful bright, sweet flavor balanced with fresh parsley with its slight bitter flavor. Lastly top this delicious dish with freshly grated Parmigiano Reggiano and roasted pine nuts. If you don’t like pine nuts or cannot find them – a substitute would need to have a sweet, subtle flavor adding the final gourmet touch.

Vegetable Linguine Primavera in a serving platter
Vegetable Linguine Primavera in a Serving Platter

Preparing a Healthy Pasta Primavera

Start with a large skillet that will accommodate both the pasta and vegetables. Cook the vegetables in the butter. At the same time boil the linguine in salt water reserving a small amount of the water. Once the vegetables are at a desired tenderness, add the heavy cream, peas, and Parmigiano Reggiano cheese. Gently stir in the fresh herbs. While simmering the sauce if it becomes too thick, add some of the reserved pasta cooking water. When the Linguine is tender, drain and add to the vegetables and cream sauce. Then season the Linguine Primavera with salt and pepper. This meal presents nicely in a warming dish on low heat. Top with more fresh herbs, freshly grated Parmigiano Reggiano, and toasted pine nuts.

To make a healthier version consider steaming the vegetables adding half of the butter for flavor. Lastly, instead of using the heavy cream experiment using Half and Half since it has 12% fat as compared to Heavy Cream with 38% fat. Half and Half is part heavy cream and part whole milk. Another option is Light Cream at 20% fat and is richer than Half and Half.

Linguini Primavera Plated

Thank You for Following Supper Plate

Pinterest
Instagram
Facebook

You May Also Enjoy

Strawberry Shortcake with Bourbon Sauce
Prosciutto Wrapped Pork Tenderloin
Easy Chicken Stir Fry with Noodles

Linguini Primavera with Baby Spring Vegetables Plated

Linguine Primavera with Baby Vegetables

Pin Recipe
Do you need a new dish for a special occasion? Look no further! Vegetable Linguine Primavera is a simple, colorful gourmet meal packed with a variety of fresh baby vegetables and freshly chopped herbs! Make a large batch because it warms over nicely the next day.
5 from 3 votes
Print Pin Rate
Course: Dinner, Pasta
Cuisine: American
Keyword: Vegetable Linguine Primavera
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
Servings: 6
Calories: 598kcal
Author: Bernice

Equipment

  • Cutting board and knife
  • Large pasta pot
  • Large skillet

Ingredients

Vegetable Ingredients

  • 1 cup Baby Carrots thinly sliced
  • 1 cup Baby Leeks thinly sliced
  • 1 cup Baby Zucchini thinly sliced
  • 1 cup Sugar Snap Peas thinly sliced
  • 1 cup Frozen Sweet Peas thawed

Pantry Ingredients

  • 12 oz. Italian Spice Linguine
  • 6 tbsp. Butter organic
  • 1 cup Heavy Cream
  • 1 cup Parmigiano Reggiano freshly grated
  • 1/2 cup Basil and Parsley chopped
  • Salt and Freshly Ground Black Pepper

Topping Ingredients

  • Fresh Basil and Parsley chopped
  • Parmigiano Reggiano freshly grated
  • 1/4 cup Pine Nuts toasted

Instructions

Initial Prep

  • Prepare the vegetables by slicing into bite size pieces.

Linguine Primavera Preparation

  • In a large pasta pot bring salted water to a boil.
  • Add the Linguine and cook based upon the package instructions.
  • While the pasta is cooking, scoop out about 1-1/2 cups of the pasta cooking water and put aside.
  • In a large skillet (large enough to hold the vegetables and cooked Linguine) melt the butter.
  • Add the sliced vegetables, cover and simmer until tender.
  • Add the heavy cream, peas, and Parmigiano Reggiano cheese.
  • Stir in the herbs.
  • If while simmering the sauce it becomes too thick, add some of the reserved pasta cooking water.
  • When the Linguine is tender, drain and add to the vegetables and cream sauce. Then season the Linguine primavera with salt and pepper. 
  • This meal presents nicely in a warming dish on low heat. Top with additional fresh herbs, freshly grated Parmigiano Reggiano, and the toasted pine nuts.

Recipe Notes

Calories are approximate depending upon serving size and do not include additional toppings.
Nutrition Facts
Linguine Primavera with Baby Vegetables
Amount Per Serving (6 g)
Calories 598 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 97mg32%
Sodium 413mg18%
Potassium 469mg13%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 5g6%
Protein 17g34%
Vitamin A 4955IU99%
Vitamin C 34.2mg41%
Calcium 270mg27%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.