Pasta Primavera Recipe –  Light & Healthy Spring Pasta

Bursting with seasonal vegetables and creamy herb sauce, this Pasta Primavera is the ultimate vegetarian spring pasta dish.

If you’re looking for a vibrant, veggie-packed pasta recipe that celebrates the best of seasonal spring produce, this Pasta Primavera is exactly what you need. Made with a medley of fresh (or frozen) vegetables like asparagus, peas, broad beans, and baby leeks, this dish is both light and satisfying. Tossed with tender spaghetti and a creamy herbed sauce, it’s a delicious way to enjoy a healthy vegetarian dinner any day of the week.

Whether you’re planning a quick weeknight meal, a spring brunch, or a garden party spread, this easy spring pasta recipe is sure to brighten up your table.

 Why You’ll Love This Pasta

• Fresh & seasonal – celebrates spring produce
  
• Vegetarian-friendly and easily made vegan
  
• Quick and easy – ready in under 30 minutes
  
• Light, creamy, and satisfying
  
• Versatile – serve as a main or elegant side dish
  

Pasta Primavera Recipe

Guiseppe

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

435

Cuisine

Italian, European

Category

Main Dish

Pasta Primavera is a classic Italian-inspired pasta dish that’s all about fresh vegetables. In this version, steamed broad beans, asparagus tips, peas, and baby leeks are folded into a luscious sauce made with fromage frais (or crème fraîche) and fresh herbs. Finished with shaved Parmesan and a drizzle of olive oil, this dish is simple, flavorful, and perfect for spring and summer meals.

Great as a vegetarian main course, light lunch, or a beautiful side, it’s a flexible and healthy recipe the whole family will love.

Ingredients

• 75g Young Broad Beans (fresh or frozen)
• 1 ½ cup Asparagus Tips
• 1 cup Peas
• 350g Spaghetti (or tagliatelle)
• 3/4 cups Baby Leeks (trimmed and sliced)
• 1 tbsp Olive Oil (plus extra to serve)
• 1 tbsp Butter
• 200 ml tub Fromage Frais (or Crème Fraîche)
• Handful Fresh Herbs (such as mint, parsley, and chives, chopped)
• Shaved Parmesan or Vegetarian Alternative (to serve)

Directions

1. Bring a pot of salted water to a boil. Place a steamer or colander over the pot and steam the broad beans, asparagus tips, and peas until just tender (about 3–5 minutes). Remove and set aside.
2. In the same pot, cook the spaghetti or tagliatelle according to package directions until al dente. Reserve a small cup of pasta water before draining.
3. In a large pan, heat olive oil and butter over medium heat. Add the sliced baby leeks and sauté gently for about 5 minutes until soft and fragrant. Stir in the fromage frais or crème fraîche, warming it through gently while stirring to avoid splitting.
4. Add the chopped herbs and steamed vegetables to the creamy leeks. Loosen the mixture with a splash of the reserved pasta water for a silky consistency.
5. Add the drained pasta to the pan and toss to coat evenly. Season with salt and pepper to taste. Serve warm, scattered with shaved Parmesan and a drizzle of extra olive oil.