Creamy linguine with broccoli, asparagus, mushrooms, diced tomato, Parmesan cream sauce, and visible cubed chicken in a vintage ceramic serving dish.

Creamy Pasta Primavera

Vegetables: Cut the broccoli into evenly sized florets and remove the woody ends from the asparagus. The vegetables should retain a little bite because they will warm again when tossed with the pasta.
Parmesan and Sauce: Grate the Parmesan from a block for the smoothest sauce. Keep the heat low after adding the cheese, and use reserved pasta water rather than more cream when the sauce needs loosening.
Make Ahead: Cut the vegetables and grate the Parmesan up to 1 day ahead. Refrigerate them separately and cook the pasta and sauce just before serving.
Storage and Reheating: Refrigerate leftovers in a shallow airtight container within 2 hours and use them within 3 to 4 days. Reheat gently over low heat with a splash of water or cream, stirring frequently, until the center reaches 165°F.
Serving Suggestions: Serve with Cheesy French Bread and Spinach Salad .

Name: Creamy Pasta Primavera
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 8 oz linguine; As needed kosher salt; 2 tablespoons olive oil; 3 cups broccoli florets; 8 oz asparagus; 1 clove garlic clove; 2 cups mushrooms; 1 Roma tomato; 1 cup heavy cream; ¾ cup Parmesan cheese; ½ teaspoon basil; As needed black pepper; As needed parsley; As needed red pepper flakes

The vegetables keep a little bite against silky Parmesan-coated linguine in this comforting primavera. Tomato adds a fresh burst of color and juiciness to the creamy pasta.

By Betty Lou Gardner40 minUpdated 2026-08-25

This Creamy Pasta Primavera balances tender linguine and crisp-tender vegetables with a simple Parmesan cream sauce. Broccoli, asparagus, mushrooms, and Roma tomato bring color and freshness to every bite, while the sauce keeps it comforting enough for a weeknight dinner or casual gathering.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I steam the broccoli and asparagus just until they still have a little bite. If the asparagus is thin, I pull it out a minute early. I always save some pasta water, and I keep the last bit of Parmesan for the top.