Creamy Pasta Primavera
If you are looking for a pasta recipe that’s satisfying and delicious, I’ve got you! This pasta primavera recipe provides a nutritious meal; it’s packaged with veggies, balanced with protein, and filled with the comfort and nostalgia that pasta provides. The word “primavera” means “springtime” in Italian and it features a variety of fresh veggies. Use vegetables you have on hand to make this versatile dish the whole family will enjoy!
A delicious and nutritious pasta dish filled wth colourful vegetables
Ingredients:
6 cups of assorted chopped, fresh vegetables - aim for a colourful variety (examples: bell peppers, broccoli, green beans, zucchini, asparagus, mushrooms, cherry tomatoes or others)
4 cups dried pasta (bow tie, fusilli, rotini, penne or similar)
½ Tbsp dried fennel seeds
½ Tbsp dried basil
1 tsp dried oregano
¼ tsp salt
2 Tbsp of olive oil (+ extra for baking the chicken)
2 garlic cloves, chopped* (see notes)
1/2 C grated parmesan cheese
1/4 C cream cheese (2 oz), more if a creamier texture desired
1/4 C - 1/3 C chicken broth (+ extra for the chicken)
1/2 C pasta water (save before discarding)
8 boneless chicken thighs, baked
Optional: 1 tsp Za’atar spice for seasoning the chicken
Optional: olives if desired
Instructions:
This recipe makes about 4-6 servings
Bake the chicken: Preheat the oven to 400°F. Add some broth (about ¼ C or so), drizzle with olive oil and optional spices (I used Za’atar - you can use another spice mix or keep it plain). Bake for about 25 minutes, until it reaches an internal temperature of 165°F.
Bring a large pot of water to a boil and cook pasta according to package directions (I like mine al dente)
Cook the vegetables: Heat 2 Tbsp of olive oil in a large skillet, over medium heat. Add 2 chopped garlic cloves and sauté until golden. Then add the veggies.
Add the dried herbs and continue sautéing until the veggies are crisp-tender. Add the ¼ C chicken broth when the liquid in the skillet start to dry up, to prevent burning.
Build the sauce: Lower the heat and add the ½ C pasta water. Add the cream cheese and parmesan cheese until melted and creamy. Add a bit more broth if it seems dry.
Combine: Add the drained pasta to the skillet and toss to mix with the vegetable/sauce mixture. Add any extra cheese or broth if desired. Add the chopped chicken thighs.
Add ground black pepper and any additional salt, to taste.
Tips:
This pasta recipe is very versatile - you can add different vegetables, based on your preferences. Make sure to not overcook the vegetables to keep them crisp.
If you prefer a lighter version, you can skip the cream cheese and increase the olive oil and broth to help build the sauce. You could also use pesto sauce instead of the olive oil and herbs used here.
Make it vegetarian by swapping out the chicken for white beans or even shrimp!
* If you are sensitive to garlic due to digestive concerns, you can use an “oil infusion” trick to get the flavour, without the symptoms. Simply sauté the garlic (cut in large chunks), then remove it from the oil before continuing with the recipe.
Pasta is one of my favourite dishes and I love how versatile it can be with different variations. What are some of your favourite pasta recipes? Let me know in the comments below!
About The Author
I'm Anna Maria Campbell, a registered dietitian and nutritionist (RD, MHSc, CDE), and I offer personalized nutrition counselling to help you improve your health and feel your best. Whether you're managing diabetes, dealing with digestive issues, working on your cholesterol, or supporting your liver health, we'll build a plan that fits your life—not the other way around.