Pasta Primavera


  • 1 pound pasta, fettucini noodles
  • Blanched Vegetables
  • 3 quarts water
  • 1 ½ cups green beans, snapped into 3/4–inch long pieces
  • 12 medium asparagus spears, cut into 3/4–inch long pieces
  • 1 medium zucchini, diced into 1/2–inch wedges
  • 1 cup frozen corn
  • 2 quarts cold water
  • 2 dozen ice cubes
  • Pasta
  • 4 quarts water
  • 1 tablespoon salt
  • reserved noodles
  • Creamy Mushroom Tomato Sauce
  • 4 tablespoons butter
  • 8 ounces white mushrooms, sliced thin
  • 2 cloves garlic, minced
  • 4 large plum tomatoes, diced into 1/2–inch pieces
  • ½ teaspoon red pepper flakes
  • ½ teaspoon fresh ground pepper
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon lemon juice
  • grated Parmesan cheese


  1. If making homemade noodles, make noodles before preparing vegetables. If using boxed noodles, prepare vegetables.
  2. Add green beans, asparagus, zucchini, and corn to boiling water. Boil until they start to become slightly soft, about 4 to 5 minutes.
  3. In a large bowl, prepare an ice bath. Once vegetables are done cooking, transfer into ice bath with a spider whisk to stop them from cooking. Let sit for 3 minutes and transfer to a dry bowl or plate. Set aside.
  4. Pasta
  5. Start to make the creamy mushroom tomato sauce while water comes to a boil.
  6. Once boiling, add salt and pasta to water. Boil until al dente, about 5 to 8 minutes. Strain through a colander and set aside.
  7. Creamy Mushroom Tomato Sauce
  8. In the now empty Dutch oven, melt butter over medium heat.
  9. Sauté mushrooms and garlic until browned, about 5 to 8 minutes.
  10. Add tomatoes, red pepper, and pepper. Reduce heat to simmer and cover, stirring occasionally, until tomatoes have lost their shape, about 7 minutes.
  11. Add heavy cream and simmer until slightly thickened, about 5 to 8 minutes.
  12. Add reserved vegetables and stir, cooking until flavors have combined, about 3 minutes.
  13. Remove Dutch oven from heat and add cooked noodles, basil leaves, and lemon juice. Toss to coat evenly with sauce and vegetables. Let sit for 2 minutes to let noodles absorb sauce.
  14. Serve immediately with a lightly sprinkle of Parmesan cheese.

If you want to make your own noodles, Make Better Food has a recipe that you can use, just click here to see it.

Recipe and Photo: Make Better Food / CC BY-NC-SA

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