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+ servings
Bowl of veggies and pasta, topped with shredded cheese.

Pasta Primavera Bowl

Light and delicious this Pasta Primavera is perfect for an easy weeknight meal because it takes only 30 minutes to make. Or lovely for date night with a great bottle of wine!
Course Lunch or Dinner
Cuisine Italian
Keyword pasta primavera
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 119kcal
Author Deb Clark
Cost $10


  • 1 cup mushrooms sliced
  • 1 small zucchini squash sliced
  • 1 small yellow squash sliced
  • 5-6 stalks asparagus sliced into bite sized pieces
  • 1/2 red onion slice
  • 1 cup cherry tomatoes sliced in half
  • 1 clove garlic minced
  • 1/2 basil roughly torn
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • 1/2 cup parmesan cheese + additional for topping the pasta
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • pinch red pepper flakes
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 16 oz. package Fettuccini or your favorite pasta


  • Slice the mushrooms, asparagus and onion. Remove the ends from the squash, slice in half lengthwise and then into half moons. Cut the cherry tomatoes in half.
  • Start with the vegetables. Heat the butter & olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 1 minute.
  • Next add the zucchini, yellow squash, asparagus and tomatoes. Season with salt, pepper and red pepper flakes. Cook until softened about 3 minutes.
  • For the sauce, add the minced garlic to the skillet, and cook until fragrant about 1 minute.
  • Next, pour in the chicken broth and wine. Stir and scrape the bottom of the pan to loosen all the browned bits (that’s where all the flavor is!). Cook for 3 to 4 minutes, until reduced by about half. Stir in the Parmesan, and allow the cheese to melt.
  • Add the cooked pasta and mix everything together well. If the sauce is too stiff, add a ladle of pasta water.Top with torn basil and Parmesan cheese.


Want a heartier meal? - Add leftover rotisserie chicken or shelled, deveined shrimp - just cook them thru until they are pink and no longer opaque. 
Substitutions - No fresh veggies? Substitute with frozen vegetables. Jarred pesto can be used in place of fresh basil.


Calories: 119kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 453mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 14.4mg | Calcium: 107mg | Iron: 0.9mg