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Family Favorite Grilling Recipes for This Summer!

Pasta Primavera

This last weekend we cooked dinner at my brother-in-law’s house and it was delish! I really wanted something light, but still yummy, and this Pasta Primavera was perfect. We are huge asparagus fans so anything with asparagus gets us excited. Although the dish has no meat I really don’t think you miss out on anything. In fact the husband and I like having meatless meals every now and again as long as all of the flavor is still there. I bet you could throw in some grilled chicken and that would be sooooo good!

How Do You Tell If Pasta Is Done?

The best way to tell if pasta is done is to taste it.

Pasta should be cooked to al dente, or firm to the bite.

The old saying that pasta is done if it sticks to the wall is false.

If it sticks to the wall, it is over-done.

Can you Reheat Pasta?

 Reheating pasta with sauce can be done one of three ways.

Bake it at 350 degrees in a foil-covered baking dish, warm it in a saucepan over medium-low heat, or re-heat, covered, in the microwave.

Plain pasta is best reheated on the stove top.

On the stove, bring a large pot of water to boil, fill a strainer with pasta and dip in the boiling water until hot.

How Long Will Pasta With Sauce Keep?

Cooked pasta that has been tossed with sauce will keep for 4-5 days in the refrigerator.

Store pasta in an airtight container in the refrigerator.

Pasta Primavera

Raised in the Kitchen - Carrian Cheney

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Pasta Primavera

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
I really wanted something light, but still yummy, and this Pasta Primavera was perfect.


(We made the lighter version, see note at bottom)

  • 6 oz Green beans cut into 3/4" pieces
  • 12 Asparagus Spears Medium, tough ends snapped, halved lengthwise and cut on the diagonal into 3/4" pieces
  • 1 Zucchini Medium, cut into 1/2" dice
  • 1 Cup Peas Frozen, thawed
  • 6 Tablespoons Butter unsalted
  • 8 oz mushrooms White, sliced thin
  • 4 Tomatoes Large Plum, cored, peeled and chopped medium
  • 1/4 teaspoon Red pepper flakes optional
  • 1/2 Cup Heavy Cream
  • 1 Lb fettuccine dried egg
  • 2 Cloves Cloves Medium, pressed through a garlic press or minced
  • 1/4 Cup basil Shredded, fresh
  • 1 1/2 Tablespoons Lemon Juice Fresh
  • Parmesan Fresh for serving


  • Bring 4 quarts of water to a rolling boil in a large pot for the pasta.
  • Bring 3 quarts of water to a rolling boil in a large saucepan for the green vegetables; add 1 tablespoon salt.
  • Fill a large bowl with ice water; set aside.
  • Add green beans to the sauce pan for 1 1/2 minutes, add the asparagus, cook 30 seconds, add zucchini, cook 30 seconds, add peas, cook 30 seconds.
  • Drain the veggies and immediately place in cold water until chilled, about 3 min.
  • Drain well and set aside.
  • Heat 3 tablespoons of the butter in the now-empty saucepan over medium high heat until foamy.
  • Add the mushrooms and saute until browned, 8-10 minutes.
  • Add tomatoes, red pepper flakes and heavy cream.
  • Reduce heat to medium and simmer until slightly thickened, about 4 min.
  • Cover to keep warm and set aside.
  • Add 1 tablespoon salt and the pasta to the boiling water in the pot and stir to separate the strands.
  • Cook until al dente.
  • While it is cooking, heat the remaining 3 tablespoons butter in a large skillet over med heat until foamy.
  • Add garlic and saute until fragrant, about 1 min.
  • Add blanched veggies and cook until heated through, about 2 min.
  • Season with salt to taste.
  • Meanwhile, bring the tomato and mushroom sauce back to a simmer over med heat.
  • Drain the pasta and place back in the pot.
  • Add the mushroom-tomato sauce and toss well.
  • Add the veggies, basil, and lemon juice.
  • Season with salt to taste and toss well.
  • Serve with fresh Parmesan cheese.


Lighter version
Follow the recipe exactly, but replacing 4 tablespoons of the butter with olive oil, using 2 tablespoons to sauce the mushrooms and 2 tablespoons for the garlic. Substitute low-sodium chicken broth for the heavy cream, swirling 2 tablespoons of softened butter into the mushroom-tomato sauce before pouring it over the pasta.
Left overs will keep in the refrigerator for 2-3 days
Nutrition Facts
Pasta Primavera
Amount Per Serving (1 g)
Calories 525 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 121mg40%
Sodium 138mg6%
Potassium 783mg22%
Carbohydrates 67g22%
Fiber 7g29%
Sugar 8g9%
Protein 16g32%
Vitamin A 2137IU43%
Vitamin C 34mg41%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Family Favorite Grilling Recipes for This Summer!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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  • When do you add the heavy cream? It’s listed in the ingredients, but not included in the steps of the recipe.

    • Reply
    • Hi Lauren! I’m sorry for the confusion! It goes in with the tomatoes and red pepper flakes in step 9. I’ve updated the instructions. Thank you for letting me know it was missing!

      • Reply

Family Favorite Grilling Recipes for This Summer!