Looking for a pasta primavera that you can customize according to what you’ve got on hand? This Vegetable Primavera with Creamy Lemon Sauce and ham will please the whole family.
If you enjoy pasta, but don’t want a heavy alfredo sauce adorning it (butter, cheese & heavy cream) you’ll love this healthy pasta primavera. With plenty of fresh vegetables and a lightened up sauce, it only tastes indulgent.
Why Is It Called Primavera?
Primavera actually comes from the Latin Primus, meaning first and Vera, meaning Spring. So, first spring. Primavera is an apparent ellipsis of the Italian, alla primavera. 
Vegetable Primavera got its public start at the swanky New York restaurant, Le Cirque, where it appeared as a yet-unnamed item on the menu, until Craig Claiborne and Pierre Franey wrote an article for the New York Times, catapulting its popularity and requiring a title or designation. Pasta Primavera was born.
Since then, scores of chefs, cooks and bloggers have twisted, bended and tweaked pasta primavera to simply mean pasta with vegetables. Some versions have a cream sauce, others have a tomato based sauce. Others aren’t sauced at all. Some use only fresh tomatoes, others bring an entire garden to the party. Any way you look at it, it’s all good.
Traditionally, vegetable primavera can be made using many different vegetables. For me, the key is to use what is seasonal and think about the blend of ingredients – do they seem like a good fit together? In this dish I used asparagus, mushrooms, onion and sun-dried tomatoes, but these other garden vegetables would also work well:
You really can’t think about pasta without thinking of the sauce, am-I-right? I love a good cream sauce, but they tend to stick to my belly and thighs long after the meal has been enjoyed. Think about this: Just 1 cup of heavy cream has 821 calories, 55 grams of saturated fat and 88 grams of total fat. Holy sweat pants. This lightened up sauce, which makes nearly 2 cups has only 338 calories with 19 grams of saturated fat and 30 grams of fat overall. I’m not saying it’s diet food, but it’s a heck of a lot better than the heavy cream version.
Traditionally, long, thin pastas were used, but nowadays there are no rules. In my view, you should look at your ingredients and let them determine the best pasta.
For instance if you did a spinach, leek and pea combination, I’d say a long noodle would be best, because the leeks and spinach will wrap themselves up in the pasta for twisting.
If you chop the ingredients into bite sized pieces so that they’ll be easy to scoop or pierce with a fork, shorter pasta work well.
What To Serve With Pasta Primavera:
Homemade Crescent Rolls
Simple Citrus Almond Salad
Citrusy Hearts of Palm Salad
Parmesan Black Pepper Buttermilk Biscuits
Ham and Lemon Sauce Pasta Primavera
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Spring vegetables meet creamy lemon sauce and salty ham in this vibrant pasta dish. A simple yet elegant weeknight meal.
Ingredients
- 1/2 lbs (227 g) asparagus
- 1 tbsp olive oil
- 8 oz (227 g) button mushrooms
- 1 medium yellow onion
- 1/2 lbs (227 g) shell pasta
- 1 cup (237 ml) ham
- 1/2 cup (118 ml) sun dried tomatoes
- 1 cup (237 ml) parmesan cheese
- salt
- pepper
- 1 tbsp fresh basil
- 2 tbsp fresh italian parsley
- 2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/2 cups (355 ml) vegetable or chicken broth
- 1/4 cup (60 ml) half and half
- 1 lemon
Instructions
- In a medium saucepan, boil 2 cups of water. Add asparagus and cook for 3–4 minutes until crisp-tender.
- While asparagus blanches, fill a medium-sized bowl with ice and water.
- With a slotted spoon or spider, transfer blanched asparagus to the ice bath to stop the cooking.
- Fill a 3-quart saucepan with water and a pinch of salt. Heat to boiling.
- Add pasta shells and cook until al dente according to package directions.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat.
- Add mushrooms and cook until lightly browned (3–5 minutes).
- Transfer mushrooms to a bowl; drain off any collected liquid before adding to the final dish.
- FOR CREAMY LEMON SAUCE:
- Add butter and onion to the pan and sauté until the onion is softened.
- Stir in flour until well combined and no dry bits remain. Cook and stir for one minute until bubbly.
- Add chicken broth a little at a time, stirring and scraping the pan constantly. Cook until the mixture thickens into a sauce.
- Stir in half-and-half and lemon zest. Season with salt and pepper. Remove from heat.
- Drain the asparagus and pat dry with paper towels.
- Add the pasta and Parmesan cheese to the sauce mixture and toss well to combine.
- Stir in the asparagus, mushrooms, sun-dried tomatoes, and ham. Heat through over medium heat.
- Stir in basil and parsley just before serving.
- Use remaining Parmesan as a garnish, served on the side.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- To make this dish vegetarian, omit the ham and add 1/2 cup of cooked chickpeas or white beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 40
Frequently Asked Questions
What vegetables can I substitute in the Ham and Lemon Sauce Pasta Primavera?
You can substitute any seasonal vegetables you have on hand, such as bell peppers, zucchini, or cherry tomatoes, as long as they complement the dish.
How do I achieve the creamy lemon sauce for this pasta?
To make the creamy lemon sauce, combine lemon juice, zest, and your choice of light cream or a yogurt alternative, then mix it with the cooked pasta and sautéed vegetables.
Can I use a different type of meat instead of ham in this recipe?
Yes, you can replace the ham with cooked chicken, turkey, or even a plant-based protein if you prefer.
