Creamy Pasta Primavera Recipe
Creamy Pasta Primavera Recipe photo by Taste of Home
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Creamy Pasta Primavera Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2 cups uncooked gemelli or spiral pasta
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 medium carrots, cut into strips
  • 2 teaspoons canola oil
  • 2 cups cherry tomatoes, halved
  • 1 garlic clove, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/3 cups: 275 calories, 12g fat (6g saturated fat), 33mg cholesterol, 141mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.


  1. Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.
  2. Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture. Yield: 6 servings.
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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[email protected] User ID: 6778924 167010
Reviewed Jun. 28, 2014

"Love this, I add fresh mushrooms along with the veggies and sauté, LOVE IT!!!,"

carolanne1210 User ID: 3617870 124996
Reviewed May. 10, 2013

"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!"

eyeball4 User ID: 2602555 185527
Reviewed May. 9, 2013

"much better if you cook it and THEN add the tomatoes!!"

ZacharyJason User ID: 6479759 144532
Reviewed Apr. 26, 2012

"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."

testfrhkir1 User ID: 6322949 181082
Reviewed Apr. 26, 2012

"tasty !!!!!!!!!"

MollieDi User ID: 5304424 183628
Reviewed Apr. 25, 2012

"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."

cll915 User ID: 6360529 181078
Reviewed Apr. 21, 2012

"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!!!"

fredaevans User ID: 6360805 169247
Reviewed Apr. 20, 2012

"Served warm or as a pasta salad this is 'Good Eats.' But do use 'White Pepper.'"

Springscook User ID: 4280266 182229
Reviewed Mar. 26, 2012

"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."

shandan23 User ID: 4872922 169245
Reviewed May. 6, 2011

"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!"

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