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 Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 bowls


  • 1 cup mushrooms sliced
  • 1 small zucchini sliced
  • 1 small yellow squash sliced
  • 5-6 stalks asparagus sliced into bite sized pieces
  • 1/2 red onion sliced
  • 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
  • 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.