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Pasta Primavera

Prep Time:

20 Minutes

Cook Time:

25 Minutes


6 Servings



About the Recipe


  1. 1 bunch Fresh basil

  2. 2 cups Vegetable broth

  3. 1/2 cup olive oil extra virgin

  4. 2 tbsp olive oil extra virgin

  5. 2 cloves Fresh garlic

  6. 1 lemon juice and zest

  7. 1 box fettuccine pasta

  8. 1 leek (large) chopped

  9. 1 cup snap peas chopped

  10. 1 cup Broccoli chopped

  11. 1/2 cup shelled peas

  12. 1 bunch asparagus diced

  13. 1/2 cup Fresh Parmesan cheese shaved


  1. In a food processor, blend basil leaves, 1 cup veggie broth, 1/2 cup olive oil, garlic, lemon juice, and zest.

  2. Fill a large pot with lightly-salted water, and bring to a rolling boil.

  3. Heat 2 tablespoons olive oil in a large saucepan over medium heat.  Add leek, green onion and broccoli, cook until softened, stirring occasionally – about 5 minutes.

  4. Stir in 1 cup of broth and peas; bring to a simmer and cook for 5 minutes.  Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.

  5. Stir fettuccine into pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

  6. Pour 1/4 cup basil-garlic mixture into pea mixture and cook and stir until heated through, about 1 minute. Remove from heat.  Place pasta in a large bowl; pour veggies over pasta and top with remaining basil-garlic mixture. Sprinkle with Parmesan cheese.

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