One Pot Creamy Vegetable Pasta Primavera
This One Pot Creamy Vegetable Pasta Primavera is the perfect way to enjoy some of the best fresh produce. With a luscious creamy sauce that has a hint of lemon, it really lets the gorgeous green vegetables shine—sprinkled with a generous amount of basil and parmesan for that perfect bite!
- 12 oz. linguine or other long pasta
- 1 Tbsp kosher salt for the pasta water
- 1 bunch asparagus (about 1 lb.), trimmed, cut into 1–1½” pieces
- 1 (10-oz.) bag of frozen peas, no need to thaw
- 1 1/2 cups sugar snap peas, stringed and cut in half
- 1/2 cup Belfonte sour cream (not light)
- 1 cup freshly grated Parmesan Reggiano cheese
- 3 Tbsp fresh lemon juice (or more if desired)
- 4 Tbsp cold butter, cubed
- 1 tsp Kosher salt
- 1/2 tsp garlic salt
- 1 tsp freshly ground pepper, plus more as desired
- 3/4 cup basil leaves, chopped
- Red pepper flakes (optional)
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 7 minutes (or 2 minutes less than package instructions). Don’t drain the pasta but using tongs, transfer it to a large bowl. Add the frozen peas to the hot pasta and toss. (the hot pasta will cook the peas)
- Add asparagus and snow peas to the boiling pasta water and cook, stirring for 1 minute.
- Reserve 1/2 cup the pasta cooking water to be added to the sauce later.
- Drain the veggies and add them to the bowl with the pasta.
- Add 1/2 cup sour cream, parmesan, butter, lemon juice, 1 teaspoon salt, garlic salt and pepper. Toss, adding reserved pasta water bit by bit as needed, until the smooth creamy sauce coats the pasta. (you might not need all the pasta water).
- Taste and add more salt and pepper as desired.
- Divide pasta among bowls. Top with basil.
- Add cooked chicken or shrimp or salmon if desired.
- Add broccoli, green onions, or other vegetables as variations.
- Add more lemon, salt, and pepper to taste.