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Creamy Italian Pasta Primavera

Rated as 4 out of 5 Stars

"This creamy pasta primavera combines pasta and fresh vegetables with a delicious, cheesy white sauce."
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40 m servings 577
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  2. While penne is cooking, melt butter in a large skillet or wok over medium-high heat. Add green beans, asparagus, and carrot and cook for 3 minutes. Add zucchini, mushrooms, and 3/4 of the chopped tomato; cook and stir until veggies are bright, 4 to 5 minutes. Add spinach and stir until wilted, about 2 minutes.
  3. Sprinkle salad dressing mix over veggies and gradually add cream, stirring until combined. Bring to a boil. Cook, stirring occasionally, until sauce has thickened to desired consistency, 2 to 3 minutes. Add cooked penne and 1/4 cup Parmesan cheese; toss to combine.
  4. Plate pasta. Top each serving with remaining Parmesan, remaining tomato, a dash of lemon juice, and pepper.

Nutrition Facts

Per Serving: 577 calories; 34.4 55.2 14.9 111 1034 Full nutrition

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Very good as fresh but for leftover s the spinach gets mooshy cooked for the second time, but still do able.