Realistic Cooking Ideas

for Busy People! And sharing our life adventures along the way!

This wonderful, delicious Linguini Primavera with Fresh Baby Vegetables was part of Greg’s birthday celebration! It is a gourmet meal that is easy to make and the best part it is packed with fresh baby vegetables and herbs! Make a large batch because it warms over nicely the next day. For Christmas I got a Mediterranean Pasta basket and the one pasta was an Italian Spice Linguini, which was used for this dish. Any linguini or similar pasta will work for this dish. The below picture is how I served it in a warming dish on low heat. Top it with additional fresh herbs, Parmigiano Reggiano, and roasted pine nuts. If you don’t like pine nuts or cannot find them – a substitute would need to have a sweet, subtle flavor while adding the gourmet touch to the final dish.

Linguini Primavera with Baby Spring Vegetables in a serving platter

The below pictures show how the dish was assembled through layering of the ingredients. Start by simmering the vegetables in butter. Yes butter! Sometimes we cannot worry about substitutes and it makes several servings! And don’t those fresh baby vegetables look wonderful! Be sure to select your favorites and be generous with your measurements!

Linguini Primavera with Baby Spring Vegetables in a skillet with initial vegetables

At this point the heavy cream, peas, and cheese is added.
Linguini Primavera with Baby Spring Vegetables in a skillet with heavy cream and peas

Wonderful fresh herbs are added! My selection was basil and parsley – feel free to experiment.
Linguini Primavera with Baby Spring Vegetables in a skillet with added fresh herbs

Blend all the ingredients together before adding the cooked pasta.
Linguini Primavera with Baby Spring Vegetables in a skillet

Then serve with Roasted Lemon Rosemary Balsamic Chicken with a Pan Sauce and you have a gourmet meal for a birthday celebration! Both dishes were awesome and I was disappointed when the left overs were gone. What a wonderful treat to come home to after working all day.
Linguini Primavera with Baby Spring Vegetables Plated 2

12 oz. Italian Spice Linguini
4 to 6 tbsp. Butter
4 cups Thinly Sliced Mixed Baby Vegetables: baby carrots, baby leeks, baby zucchini, and sugar snap peas
1 cup Frozen Sweet Peas, thawed
1 cup Heavy Cream
1 cup freshly grated Parmigiano Reggiano
1/2 cup Chopped Fresh Herbs: Basil and Parsley
Salt and Freshly Ground Black Pepper

Topping Ingredients:
Chopped Fresh Herbs: Basil and Parsley
Freshly grated Parmigiano Reggiano
1/4 cup Toasted Pine Nuts

Boil Linguini in a large pot of salted water. While the pasta is cooking, scoop out about 1-1/2 cups of the pasta cooking water and put aside.

In a large skillet (large enough to hold the vegetables and cooked linguini) melt the butter. Add the sliced vegetables, cover and simmer until tender. Add the heavy cream, peas, and Parmigiano Reggiano cheese. Stir in the herbs. If while simmering the sauce it becomes too thick, add some of the reserved pasta cooking water.

When the linguini is tender, drain and add to the vegetables and cream sauce. Then season the linguini primavera with salt and pepper. When serving top with additional fresh herbs, freshly grated Parmigiano Reggiano, and the toasted pine nuts.

29 thoughts on “Linguini Primavera With Fresh Baby Vegetables

  1. willowdot21 says:

    This looks so good!!

    1. Bernice says:

      This was a dish I just adored!! Great flavors, colors, and textures. Sadly the leftovers were gone too quickly!

      1. willowdot21 says:

        That’s always the way with good food xxxx

      2. Bernice says:

        So true! πŸ™‚

  2. donna213 says:

    Just wonderful, colorful too.

    1. Bernice says:

      Thank you! It was delicious and I too liked the colors. Pretty to serve. πŸ™‚

  3. chefceaser says:

    Reblogged this on Chef Ceaser.

    1. Bernice says:

      Thank you for reblogging. I hope you and your readers enjoy this wonderful dish!

  4. It looks so yummy and lip-smacking! Thanks for sharing the recipe… πŸ™‚

    1. Bernice says:

      Your welcome and thanks for the comment! It was delicious beyond words!! πŸ™‚

  5. Looks delicious! I did something along the same lines for my husband’s birthday which we celebrated a day early. Pesto gnochetti pasta and chicken. Popular with the children. I think they would like your dish as well, as pasta seems to be a favorite with them.

    1. Bernice says:

      Thank you! Your dish sounds wonderful too! There are so many variations with pasta, which makes it so much fun! πŸ™‚

  6. My my this looks absolutely delish

    1. Bernice says:

      It was awesome!! I can’t wait to make it again!!

      1. I bet it was, my mouth is salivating lol

      2. Bernice says:

        The problem with a food blog is… it makes me hungry for what we do not have in the house! πŸ™‚

      3. Lol, time for grocery shopping lmbo πŸ˜‰πŸ˜›

      4. Bernice says:

        πŸ™‚ I love shopping when there is a new recipe in the works!

  7. I pinned this on one of my boards, hope you don’t mind.

    1. Bernice says:

      I am glad you pinned it – I often do the same thing – otherwise I will never find a recipe again! I hope you enjoy the dinner!

      1. Thank you lol. Can’t wait to try out and I’ll be sure to let you know and also link you

      2. Bernice says:

        Thank you! Enjoy!

  8. Sophie33 says:

    Yesterday evening, I made your lovely pasta dish & added home grown sugar snap peas! Delectable! xxx

    1. Bernice says:

      Thank you for letting me know! Your addition of home-grown sugar snap peas sounds wonderful!!

      1. Sophie33 says:

        It was supΓͺr! xxx

      2. Bernice says:

        Happy to hear! πŸ™‚

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Susan Call Hutchison

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