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When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
This recipe is:
Quick
Diabetic Friendly
Cooking for 2: Creamy Pasta Primavera for Two
Nutritional Facts 1-1/3 cups equals 275 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 141 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
Originally published as Creamy Pasta Primavera in Taste of Home April/May 2010, p65
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 10, 2013 by carolanne1210
I substituted broccoli because I really hate asparagus! After reading the other reviews, I also added the tomatoes after cooking. Delicious! Also, the second time I made it, I aded shrimp. This is now a family favorite!
Reviewed on May. 09, 2013 by eyeball4
much better if you cook it and THEN add the tomatoes!!
Reviewed on Apr. 26, 2012 by ZacharyJason
I love garlic and pepper, so the first time I made this I doubled the garlic and the pepper. I also salted the veggies when I sauteed them. I also added sauteed chicken breast. The second time I made this, I tripled the garlic, used a red pepper in place of the cherry tomatoes and added Italian seasoning. Turned a good recipe into an even better one. Next time will try Kielbasa sausage instead of chicken.
Reviewed on Apr. 26, 2012 by testfrhkir1
tasty !!!!!!!!!
Reviewed on Apr. 25, 2012 by MollieDi
The whole family liked this recipe. I added a little more pasta (2 cups with all those veggies didn't look like enough) and more garlic! It actully took less than the 30 prep time... from start to finish was 20 minutes! Will make again on a weekday.
Reviewed on Apr. 21, 2012 by cll915
I added a chicken, doubled the sauce mixture, added a second garlic clove and used shredded parm. My first bite I knew this was a keeper!!!
Reviewed on Apr. 20, 2012 by fredaevans
Served warm or as a pasta salad this is 'Good Eats.' But do use 'White Pepper.'
Reviewed on Mar. 26, 2012 by Springscook
I doubled the pasta to 12 oz and the garlic (2 cloves). It was very good. I am Italian and thought the recipe needed more garlic.
Reviewed on May. 06, 2011 by shandan23
I made this last night for dinner and everyon told me its a "keeper" recipe and not to lose it. It was good however I was the only one that didnt care for the cooked cherry tomatoes. I did use Rotini spiral noodles; and to cut down cooking and prep time i bought a bag of the Bolthouse Farms Premium Sweet Petites baby carrots. I picked out the smaller ones from the bag and just put in the amount I knew my family would eat. It was a really good meal, i would like to try out some different spices for it as i thought it could use a little something more. But overall definately a keeper, i will make this again! Thanks for sharing!
Reviewed on Apr. 16, 2011 by shell1414
Best pasta primavera I have made. Very easy with alot of great flavor
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