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When you want restaurant‑style comfort without turning the kitchen upside down, this veggie‑packed classic delivers. In this tasty dinner recipe you will find vivid color, a creamy sauce, and spaghetti that still has a little bite.
This is my favorite thing to make when I have a ton of vegetables in the refrigerator that need to be used up!
Key Flavor Makers
The best part about this recipe is it really doesn’t matter what vegetables you include. If you’re like me, you already have enough on hand so a trip to the store isn’t even needed!
- Fresh vegetables – When I first developed this recipe, I used a dozen different varieties. Broccoli florets, sweet peppers, peas, spinach, mushrooms, you name it. The mix keeps every forkful interesting.
- Heavy cream plus chicken broth – Cream gives body, broth keeps things light.
- Freshly grated parmesan – Melts into the sauce for a silky, nutty finish. Pro tip: if you buy pre-grated, chop it up super fine before adding it to the sauce so that it instantly melts.
- High quality pasta – I always look for one imported from Italy that has a nice “bite”. I’ll sometimes make this recipe with my own homemade pasta.
High‑Level Game Plan
Full detailed instructions with ingredient quantities are found in the recipe card below, but here is a high level summary.
- Start your salted pasta water first, then tackle the stovetop work so everything lands on the table together.
- Sauté the aromatics. Onion and garlic go into hot oil until golden.
- Flash‑cook the vegetables. Five minutes in the same pan keeps them bright and crisp‑tender.
- Build the sauce. Stir in the cream‑broth blend, bring to a gentle simmer, then whisk in parmesan. This is similar to how I make my Alfredo Sauce.
- Boil the spaghetti. Nine minutes for al dente, then straight into the sauce so the noodles finish cooking while soaking up flavor.
- Toss and rest. A couple minutes of stirring, a sprinkle of fresh basil, done.
Recipe Tips
After testing this recipe many times, I’ve come up with some pointers to help anyone recreate it in their own kitchen.
- Salt the water generously: two tablespoons seasons the pasta from the inside.
- Keep the pasta moving once it hits the pot to prevent sticking.
- If the sauce thickens before the pasta is ready, splash in a bit more broth to loosen it or add a bit of the starchy pasta water to the sauce when you add the hot pasta.
Storage & Reheating
Leftovers hold well in an airtight container for up to three days.
Reheat gently on the stovetop with a splash of cream or broth to revive the sauce.
If you choose to reheat the leftover pasta in the microwave, be sure to do it on low power and give it a stir every minute or so.
FAQs
Still have questions? Hopefully this helps.
Absolutely. Fettuccine or penne both work; adjust boiling time to package directions.
Use vegetable broth instead of chicken broth.
Let the finished pasta sit off‑heat for a minute or two. The starch tightens everything up. You can always add more parmesan too.
I like to pair this primavera with grilled chicken or a crusty baguette and a glass of sauvignon blanc. Garnish with extra basil ribbons or a shower of lemon zest for a bright pop at the table.
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Ingredients
- 6 cups diced vegetables any combination of broccoli, cauliflower, peas, carrots, spinach, tomato, red pepper, orange pepper, mushrooms
- 2 tablespoons salt
- 3 tablespoons olive oil
- 1/2 large yellow onion diced
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup parmesan finely grated
- 1 pound spaghetti you can use high quality spaghetti or fettucine
- fresh basil sliced into thin ribbons for garnish
Instructions
- Prep work: Cut up the 6 cups diced vegetables. Boil a large pot of water with 2 tablespoons salt.
- In large sauté pan over high heat, add 3 tablespoons olive oil. Once hot, add 1/2 large yellow onion (diced) and cook for several minutes, occasionally stirring, until golden brown. Add 4 cloves garlic (minced), stir, and cook for another minute or two until golden brown. Add remaining vegetables, stir, and allow to cook until tender, about 5 minutes. [Note: around this time is when you should be starting the pasta]
- To make the sauce, combine 1 cup heavy cream and 1 cup chicken broth. Add this mixture to the hot vegetables and allow it to come to a gentle simmer over high heat. As soon as it bubbles, immediately reduce the heat to low and allow it to simmer. Stir in 1 cup parmesan (finely grated) and it should melt quickly.
- While veggies and sauce are cooking, add 1 pound spaghetti to the boiling salted water. Time the pasta such that the sauce will be finished by the time the pasta has cooked for 9 minutes. Cook the pasta al dente. Drain the pasta and add it directly to sauce with the vegetables. Stir to combine and allow the hot pasta to absorb the sauce for several minutes before serving. Top with thinly sliced fresh basil and serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks good. I definitely have to try it
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