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pasta primavera with zucchini, red peppers and carrots with green peas

Creamy Parmesan Pasta Primavera

Andrea Toole
A lightened up take on the classic, this Creamy Lemon Parmesan Pasta Primavera uses fresh, vibrant vegetables and Ontario milk to create fresh spring or summer meal.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine American, Italian
Servings 5 -6



  • 16 oz dry tagliatelle pasta Or pasta of choice, linguini would also be a great option
  • 1 cup reserved pasta water
  • 2 tsp olive oil
  • 1 medium zucchini, sliced into ribbons
  • 1 medium carrot, sliced or peeled into thin ribbons
  • 1 large red bell pepper, thinly sliced
  • 1/2 cup frozen green peas

Creamy Lemon Parmesan Sauce

  • 2 tbsp olive oil
  • 3 large cloves garlic, minced
  • 2 tbsp all purpose flour
  • 1 ½ cups whole milk (3.25% M.F.)
  • 1 cup grated block parmesan cheese Plus more for topping
  • 1 ½ tbsp chopped fresh basil leaves Or 1/2 tsp dried basil
  • Zest and juice of 1 medium lemon 3-4 tbsp lemon juice
  • Freshly cracked black pepper for garnish


  • Start by cooking the pasta in well salted water to 2 minutes less than al dente according to package directions. Prior to straining, reserve about 1 cup of the pasta water in a heat safe container. Set both aside.
  • Heat a large frying pan over medium heat. Once hot add 2 tsp of olive oil. Sauté the vegetables for 4-7 minutes until slightly softened. Set aside.
  • *Tip: Before starting the sauce have all the ingredients measured out and handy as the cooking process moves quickly.
    While the vegetables cook, heat a medium saucepan between medium-low and medium heat. Once hot add the 2 tbsp of olive oil and allow it to heat up for a few moments before adding the garlic. Sauté for 30 seconds then whisk in the flour.
  • Whisk the flour and oil mixture constantly for 30-90 seconds until it turns golden brown, careful not to over cook. Once the mixture starts to turn golden brown, gradually whisk in the milk.
  • Increase the heat to medium-high bringing the sauce to a rapid simmer then mix in the cheese. Turn down the heat to maintain a gentle simmer stirring frequently for 3-5 minutes until the sauce is slightly thickened.
  • Mix the basil, lemon zest, lemon juice, the cooked vegetables and pasta into the sauce. Add a bit of reserved pasta water if needed to add extra creaminess. Top with extra grated parmesan cheese and freshly cracked black pepper prior to serving. Enjoy!


Store refrigerated in an airtight container for up to 4 days. 
Keyword dinner recipe, easy dinner, pasta, pasta primavera